DENG Xingxing, LEI Luo, YANG Helin, HE Yang, WU Jun, SU Jian, CAO Gaoxiang, LI Yan, LYU Guangjun, ZHOU Chaowei
The effects of different storage temperatures and time on the quality and nutritional components of Opniocepnalus argus var were investigated. pH, redness, brightness, yellowness, water holding rate, shear force, TVB-N, and levels of moisture, crude fat, crude ash, crude protein, amino acids, fatty acids and minerals of Opniocepnalus argus var were determined when stored at 0, 4, and -20 ℃ for 24, 48 and 72 h. The results showed that when stored at the same temperature, the values of TVB-N, brightness and yellowness, as well as the cooking loss rate increased with prolonged storage time. Moreover, the pH value of Opniocepnalus argus var increased after an initial decrease at 4 ℃ while other indicators decreased. After storing for 72 h, the TVB-N value, brightness, yellowness and cooking loss of the muscles at 0 ℃ and -20 ℃ were significantly lower than that at 4 ℃ (P<0.05), while other indicators were significantly higher. In conclusion, the muscle quality and nutritive value of Opniocepnalus argus var decreased with storage time, and low temperature storage was beneficial to retard the decreasing rate. This study provides some theoretical supports for storing and preserving Opniocepnalus argus var.