【作者】 张心壮； 林靖凯； 刘宇； 芒来；

【Author】 ZHANG Xin-zhuang;LIN Jing-kai;LIU Yu;MANG Lai;Inner Mongolia Key Laboratory of Equine Genetics, Breeding and Reproduction;Scientific Observing and Experimental Station of Equine Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural Affairs, Equine Research Center, College of Animal Science, Inner Mongolia Agriculture University;

【机构】 内蒙古农业大学动物科学学院内蒙古自治区马属动物遗传育种与繁殖重点实验室农业农村部马属动物遗传育种与繁殖科学观测实验站内蒙古农业大学马属动物研究中心；

【摘要】 本试验通过分析驴肉在冷却排酸过程中肉品质变化及新鲜度研究,旨在为制定科学的驴肉排酸工艺,提高驴肉品质提供参考依据。选择10头德州驴,屠宰后取背最长肌,放置在0-4℃环境下冷却排酸72小时,分别在0、1、6、24、48、72小时测定pH,肉色(L*、a*、b*),挥发性盐基氮(TVB-N)、酸价(AV)、过氧化物值(PV),硫醇(-SH),硫代巴比妥酸反应物(TBARS)。研究结果表明驴肉pH在72小时内冷却排酸期间发生显著变化(P<0.001),且随着时间的延长呈现一次线性下降的趋势(PL<0.001),下降到24小时以后保持稳定;驴肉L*值在72小时冷却排酸期间有显著差异(P<0.001),且随着排酸时间呈现一次线性增加的趋势(PL<0.001),a*在冷却排酸期间出现先升高后降低的二次曲线变化规律(PQ<0.001),6小时a*达到最大值,b*值在冷却排酸期间的没有显著性变化(P=0.141);驴肉TVB-N和AV值在72小时冷却排酸期间没有显著变化(P=0.880,P=0.857),且符合国家新鲜肉标准。建议驴肉在0-4℃条件下冷却排酸时间在24小时以内。更多还原

【Abstract】 The present study investigates the changes of meat quality and freshness of donkey meat during cooling acid discharge, in order to provide reference for the acid discharge process and the improvement of donkey meat quality.10 pieces of longissimus dorsi was selected from Dezhou donkey after slaughter, then conducted to 72 hours cooling acid discharge at 0 to 4 ℃.pH, color(L *, a *, b *), total volatile base nitrogen(TVB-N), acid value(AV) were determinated in 0, 1, 6, 24, 48 and 72 hours respectively.The results show that pH of donkey meat changed significantly(P < 0.001) within 72 hours cooling acid discharge, and showed linear downward trend(PL< 0.001) over time, decreasing to 24 hours and then remained stable;L * value of donkey meat during 72 hours cooling acid discharge was significant differences(P < 0.001), and presented linear increasing trend(PL < 0.001),a * value appeared increase at first and then decrease(PQ < 0.001), which a* value was the highest after 6 hours cooling acid discharge, b * value did not change significantly(P = 0.141).TVB-N and AV value also did not change significantly(P = 0.880, P = 0.857) during the period of 72 hours cooling acid discharge, and in line with the national standards for fresh meat.In conclusion, the cooing acid discharge time of donkey meat at 0 to 4 ℃was suggested within 24 hours.更多还原