不同贮藏条件下鸡肉肌苷酸含量的变化规律

为了探讨肌苷酸在冷藏和冷冻期间产生和降解规律,以70日龄黄羽肉鸡为实验材料,连续7 d测量4 ℃冷藏期间胸肌IMP、HxR、Hx、ADP、AMP和IMPc含量以及-20 ℃不同冷冻时间鸡肉IMP及其代谢物含量。结果显示:冷藏第2 d和第5 d IMP含量有显著降解,分别为屠宰后4 h的66%和45%。Hx含量在第2 d和第5 d极显著增加,分别为屠宰后4 h的2.6倍和4.6倍。HxR含量第4 d达到最大值,之后快速下降。IMPc含量从第5 d开始降解趋势明显。冷冻1周内IMP、Hx和HxR含量变化均不大。IMP含量冷冻1个月、210 d和540 d后分别为屠宰后4 h的65%、41%和6%,冷冻1个月到4个月之间变化不大。Hx和HxR含量分别在冷冻30 d和300 d时最高。IMPc含量冷冻210 d和540 d时下降极显著,分别为屠宰后4 h的84%和42%。因此,建议鸡肉4 ℃冷藏保存时货架期4 d为宜;-20 ℃冷冻保存时1周最宜,鸡肉冷冻保存时间最好不超过4个月。

Change Law of Inosine Acid in Chicken Muscle under Different Storage Conditions

In order to study the effects of cold storage and frozen time on the inosine acid (IMP) content of chicken, the formation and degradation of IMP during storage were discussed. 70 days yellow feather broilers were used as experimental material, the content of IMP, Inosine (HxR), hypoxanthine (Hx), adenosine diphosphate (ADP), adenosine monophosphate (AMP) and IMPc were measured respectively at 4℃ cold storage for 7 days continuous and-20℃ for different frozen time. The results showed that:there was significant degradation of IMP content in the second and fifth days of cold storage, which was 66% and 45% of the four hours after slaughter. The content of Hx increased significantly in the second and fifth day, which were 2.6 times and 4.6 times as much as 4 h after slaughter. The HxR content increased to the highest peak in the fourth day, and then decreased rapidly. The IMPc content began to degrade significantly from the fifth day. The IMP, Hx and HxR contents with 1 week frozen meat had no change, and the contents of frozen 30, 210, 540 d were 65%, 41% and 6% of the 4 h after slaughter respective, there was no significant difference between frozen 30 d to 120 d meats. The Hx content reached a maximum of 30 d frozen meat, and the HxR content reached a maximum of 300 d frozen meat. The content of IMPc in freezing 210 d and 540 d decreased significantly, which were 84% and 42% of the 4 h after slaughter respectively. Therefore, it is recommended that the chicken shelf life of cold storage at 4℃ was 4 d;and cryopreservation at -20℃ was 1 week most appropriate, chicken cryopreservation time had better not exceed 4 months.