以黄牛毛肚和水牛毛肚为研究对象,探究在微冻(-3 ℃,0~10 d)和冷藏(4 ℃,0~10 d)条件下的品质变化情况,比较2种毛肚感官评分、菌落总数、pH、挥发性盐基氮(total volatile base nitrogen, TVB-N)、硫代巴比妥酸(thiobarbituric acid reactive substance, TBARS)、汁液流失率、水分含量等指标的变化,结合电子鼻技术对2种毛肚在微冻和冷藏贮藏期间的挥发性气味进行检测,并对所获得的响应信号强度进行雷达图、主成分分析、载荷分析,综合评价其新鲜度变化,以期研究微冻及冷藏条件下2种毛肚的品质变化规律。结果表明,随着贮藏时间延长,2种毛肚的菌落总数、TVB-N值、TBARS值以及汁液流失率呈现逐渐上升的趋势;pH值总体呈先下降后升高的趋势;感官评分、汁液流失率及水分含量与贮藏时间呈反向关联,以上指标在4 ℃条件下的变化趋势更明显。综合各指标分析得到,微冻贮藏的2种毛肚货架期为6 d,冷藏贮藏的2种毛肚的货架期为3 d;水牛毛肚综合品质优于黄牛毛肚,能较好地保持新鲜度;电子鼻分析结果与贮藏期2种毛肚品质变化基本吻合,能有效区分同一贮藏温度下不同种类毛肚新鲜度,且冷藏条件下区分效果优于微冻。研究结果为微冻和冷藏贮藏温度下的2种毛肚短期存储提供了理论基础。
关键词：
毛肚; 微冻; 冷藏; 品质; 货架期; 电子鼻
Taking yellow cattle tripe and buffalo tripe as the research objects, the quality changes under the conditions of micro-freezing (-3 ℃, 0-10 d) and refrigerated storage (4 ℃, 0-10 d) were investigated, and the sensory perception of the two types of tripe were compared. The changes of senses, total viable count, pH, total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substance (TBARS), drip loss and moisture content were explored as well. The electronic nose technology was used to detect the volatile odors of the two kinds of tripes during micro-freezing and refrigerated storage, and the obtained response signal intensity was subjected to radar chart, principal component analysis, and load analysis to comprehensively evaluate the changes in freshness. The results showed that with the prolongation of storage time, total viable count, TVB-N value, TBARS value and drip loss of the two kinds of tripes showed a gradually increasing trend; pH value showed a trend of first decreasing and then increasing; sensory score, drip loss and moisture content were inversely correlated with the storage time, and the change trend of the above indexes was more obvious at 4 ℃. The comprehensive analysis of each index showed that the shelf life of the two kinds of tripes stored in micro-freezing was 6 d, and the shelf life of the two kinds of tripes stored in cold storage was 3 d. The analysis results of the electronic nose were basically consistent with the quality changes of the two kinds of tripes during the storage period, and it could effectively distinguish the freshness of different kinds of tripes at the same storage temperature, and the distinguishing effect under refrigeration conditions was better than that of micro-freezing.
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