不同储存温度对中华草龟肌肉品质的影响

为研究不同储存温度对中华草龟肌肉品质的影响,以感官、pH、持水力、挥发性盐基氮(TVB-N)值、硬度和咀嚼性等为评价指标,研究中华草龟肌肉在-20、5、15、25 ℃储藏过程中品质的变化。结果表明:随着时间的推移,不同储存温度下中华草龟肌肉的持水力、硬度、咀嚼性等逐渐下降,TVB-N值升高,pH在25 ℃时先降后升,其它温度下逐渐下降;同一储存期,随着温度的升高,pH、持水力、硬度、咀嚼性等逐渐下降,TVB-N值升高;但是相对而言,储存时间对-20 ℃和5 ℃相关指标影响不显著(p>0.05),对15 ℃和25 ℃影响较显著(p<0.05)。根据分析结果,确定以TVB-N、pH、持水力为主要检测指标,以感官硬度、咀嚼性为参考指标,应用于中华草龟肌肉在储存过程中品质的监测。结果显示,较低储存温度能更好的保持中华草龟的肌肉品质。

Effects of storage in different temperatures on the quality of the Chinemys reevesiis

In this research,we evaluated the changes in the freshness and quality of meat of Chinemys reevesiis during different temperature(-20,5,15,and 25℃)storage as indicated by physicochemical and organoleptic quality including sensory evaluation value,total volatile basic nitrogen(TVB-N)value,pH value,pressurized water loss rate and texture properties(chewing and hardness). The results showed sensory evaluation value,TVB-N value,chewing and hardness of meat of Chinemys reevesiis stored at all temperature increased with the extension of storage time,while pH value increased after an initial decrease stored at 25℃. In the same storage period,the pH value,pressurized water loss rate,chewing and hardness of meat of Chinemys reevesiis decreased gradually with the increase of temperature,and the value of TVB-N value increased. Relatively,meat of Chinemys reevesiis stored in-5℃ and 20℃,the same indicators at the same time there was no significant difference between different temperature(p>0.05),a significant effect on 15℃ and 25℃(p<0.05). Based on results of correlation analysis,TVB-N,pH,and pressurized water loss rate were determined as the main indices,whereas sensory evaluation value,chewing and hardness were determined as reference indices for quality inspection of meat of Chinemys reevesiis during storage. The experiment proved that the low storage temperature can better keep the grass turtle meat quality.