| 摘要: |
| 为研究驴肉在低温成熟过程中理化特性及抗氧化性能的变化规律，选择10头育肥德州公驴，屠宰后取背最长肌，在0~4 ℃低温环境下熟化72 h，分别在0、1、6、24、48和72 h测定驴肉理化指标和抗氧化指标。结果表明，驴肉pH在72 h内低温成熟期间发生极显著变化(P<0.001)，且随着时间的延长呈现显著的一次线性下降(PL<0.001)，24 h显著低于1和6 h，24 h以后差异不显著；驴肉L*值在72 h低温成熟期间有显著差异(P<0.001)，且随着排酸时间呈现一次线性增加的显著性变化(PL<0.001)，a*值在低温成熟期间出现先升高后降低的二次曲线变化规律(PQ<0.001)，a*值在6 h时达到最大值，b*值在低温成熟期间差异不显著(P=0.141)；驴肉TVB -N和AV值在72 h低温成熟期间没有显著变化(P=0.880，P=0.857)，符合国家新鲜肉标准；驴肉PV值随着低温成熟时间延长呈现一次线性增加(PL<0.001)，24 h显著高于0和1 h，TBARS含量在低温成熟期间没有显著性差异(P=0.788)，-SH含量出现先升高后降低的二次曲线变化(PQ=0.024)，T-AOC、SOD、CAT和GSH-Px呈现相同的一次线性降低的变化规律(PL<0.05)，48 h后出现显著降低(P<0.05)。综上，驴肉在72 h低温成熟过程中pH和肉色发生改变，抗氧化性能降低，需要在肉色稳定性以及提高驴肉抗氧化性能方面进一步研究。 |
| 关键词: 驴肉 低温成熟 理化特性 抗氧化性能 |
| DOI：10.11841/j.issn.1007-4333.2021.06.08 |
| 投稿时间：2020-09-29 |
| 基金项目:国家自然科学基金项目(31902188)；内蒙古农业大学高层次引进人才启动项目(NDGCC2016-01)；内蒙古农业大学动物科学学院青年基金项目(QN202030)；科技部国际合作项目(2017YFE0108700)；内蒙古自治区高等学校科学技术研究项目(NJZY18052) |
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| Changes of physical and chemical indicators and antioxidant properties of donkey meat during chilled aging |
|
ZHANG Xinzhuang,LIN Jingkai,LIU Yu,MANG Lai
|
| (Inner Mongolia Key Laboratory of Equine Genetics, Breeding and Reproduction/Scientific Observing and Experimental Station ofEquine Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural Affairs/Equine Research Center/College of Animal Science, Inner Mongolia Agriculture University, Hohhot 010018, China) |
| Abstract: |
| In order to study the changes of physical and chemical indicators and antioxidant properties of donkey meat during chilled aging, 10 Dezhou donkeys were selected. After slaughtering, longissimus dorsi were harvested and chilled aging at 0-4 ℃ for 72 h. The physicochemical and antioxidant indexes were determined at 0, 1, 6, 24, 48 and 72 h respectively. The results showed that pH of donkey meat changed significantly(P<0. 001)within 72 h chilled aging, and showed significant linear decrease with the extension of time(PL<0. 001), which was significantly lower than 1 and 6 h, and there was no significant difference after 24 h; The L* value of donkey meat had significant difference(P<0. 001)during 72 h chilled aging, and presented linear increasing change with acid excretion time(PL<0. 001). a* value first increased and then decreased during low temperature maturation(PQ<0. 001), which reached the maximum value at 6 h chilled aging. b* value did not change significantly(P=0. 141). TVB -N and AV values of donkey meat also did not change significantly during the period of 72 h chilled aging(P=0. 880, P=0. 857), which met the national standards for fresh meat. The PV value of donkey meat presented a linear increase with the extension of low temperature maturity time(PL<0. 001), which was significantly higher at 24 h than that of 0 and 1 h. There was no significant difference in TBARS content(P=0. 788). The content of -SH increased first and then decreased(PQ=0. 024). T-AOC, SOD, CAT and GSH-Px all presented the same linear decreasing trend(PL<0. 05), and decreased significantly after 48 h chilled aging(P<0. 05). In conclusion, the pH and color of donkey meat changed during 72 h low temperature ripening, and the antioxidant capacity decreased. Further research on the stability of meat color and the improvement of antioxidant capacity of donkey meat were needed. |
| Key words: donkey meat chilled aging physical and chemical indicator antioxidant property |
