The quality changes of giant salamander (Andrias davidianus) muscle during ice storage (0 ℃) and micro freezing (-2 ℃) were studied.The content of total volatile base nitrogen (TVB-N),total number of colonies,the content of thiobarbituric acid (TBA),juice loss rate,pH value,texture and muscle microstructure were detected in order to investigate of different temperatures conditions on the quality of A.davidianus.The results showed that TVB-N,TBA and juice loss rate increased,and the lower the temperature,the slower the rise.Furthermore, the total number of colonies of ice storage were higher than of micro frozen, and the total number of colonies exceeded 6 lg(CFU/g) at the end of storage.The value of TVB-N during ice storage increased from (6.96±0.18) to (24.82±0.62) mg/100 g,it was higher than the national standard. The value of TVB-N during micro-frozen storage increased from (6.96±0.18) to (14.15±0.42) mg/100 g,it was less than the national standard.Moreover, the pH value decreased first and then increased during the early storage,the pH reached the lowest on the 3rd day of ice storage and 6th day of micro-frozen storage.In addition, the hardness of giant salamander muscle decreased significantly on the 27th day,the adhesiveness and gumminess decreased significantly on the 21st day of ice storage.Under the condition of micro-frozen storage,there was no significant decrease in the adhesiveness,and the gumminess decreased significantly on the 27th day.The microstructure observation results showed that the muscle fiber bundle was broken and the muscle tissue structure was deteriorated.Based on the variation of each index,the results showed that compared with ice storage,micro-frozen storage could prolong the shelf life of the muscle of giant salamander and maintain the muscle quality of giant salamander.
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