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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