贮藏温度和时间对鸡肉肌苷酸含量的影响  

Effects of Storage Time and Temperature on the Content of Chicken Inosine Acid

作　　者：唐修君 樊艳凤 葛庆联 贾晓旭 王珏 刘茵茵 陆俊贤 高玉时 TANG Xiujun;FAN Yanfeng;GE Qinglian;JIA Xiaoxu;WANG Jue;LIU Yinyin;LU Junxian;GAO Yushi(Institute of Poultry,Chinese Academy of Agricultural Sciences,Jiangsu Key Laboratory of Poultry Genetics and Breeding,Yangzhou,Jiangsu 225125)

机构地区：[1]中国农业科学院家禽研究所,江苏省家禽遗传育种重点实验室,江苏扬州225125

出　　处：《家畜生态学报》2021年第10期51-55,共5页Journal of Domestic Animal Ecology

基　　金：江苏省六大人才高峰资助项目(NY-011);江苏省农业科技自主创新资金(CX(21)2011);江苏省家禽遗传育种重点实验室资助项目(JQLAB-ZZ-202002);江苏省现代农业——重点及面上项目(BE2018363)。

摘　　要：为了探讨不同贮藏温度和时间条件下鸡肉肌苷酸降解情况,以80日龄黄羽肉鸡为试验材料,连续7 d分别测定6、4、2和-1.5℃贮藏条件下胸肌IMP及其前体物和代谢物含量。结果显示:6℃冷藏条件下,保存2 d后鸡肉IMP含量为1.76 mg/g,为屠宰后4 h含量的76.52%,差异极显著(P<0.01);4℃冷藏条件下,保存5 d后鸡肉IMP含量为1.47 mg/g,为屠宰后4 h含量的63.91%,差异极显著(P<0.01);2℃冷藏条件下,IMP降解速率减缓,保存6 d后鸡肉IMP含量为1.60 mg/g,是屠宰后4 h含量的69.57%,差异极显著(P<0.01);-1.5℃冻藏条件下,IMP降解速度明显减缓,一直到保存7 d后差异极显著(P<0.01),鸡肉IMP含量为1.51 mg/g,为屠宰后4 h含量的65.65%。鸡肉HxR+Hx含量随着温度升高而增长,贮藏3 d后,6℃条件下HxR+Hx含量极显著高于其它3个温度条件下(P<0.01)。可见,随着保存天数增加,鸡肉肌苷酸含量呈下降趋势;随着保存温度降低,降解速度减缓,研究结果对消费者和冷鲜鸡加工者具有重要的参考意义。In order to explore the inosine acid(IMP)degradation status of chicken in different storage time and temperature,yellow feather broilers at 80 days were used as experimental material,the content of IMP were measured at 6℃,4℃,2℃and-1.5℃storage temperature for 7 days consecutively.The results showed that when stored in 6℃refrigerator for two days,the content of IMP fell sharply,which was 1.76 mg/g,76.52%of that of 4 h after slaughter,the difference was highly significant(P<0.01).When stored in 4℃refrigerator for five days,the content of IMP was 1.47 mg/g,63.91%of that of 4 h after slaughter,the difference was highly significant(P<0.01).In 2℃refrigerator,the degradation rate of IPM was slowing down,the content of IMP was 1.60 mg/g six days later,69.57%of that of 4 h after slaughter,the difference was highly significant(P<0.01).In-1.5℃refrigerator,the degradation rate of IPM was slowing down significantly,the content of IMP fell sharply until 7 days later,which was 1.51 mg/g,65.65%of that of 4 h after slaughter,the difference was highly significant(P<0.01).The content of HxR+Hx in chicken increased with temperature.After 3 days of storage,HxR+Hx content at 6℃was significantly higher than that at the other 3 temperatures(P<0.01).With the saving days,the content of chicken IMP is on the decline;as the temperature reduces,the degradation speed is slowing.The results of the study have an important referential meaning for consumers and cold fresh chicken producers.

关 键 词：鸡肉 肌苷酸 贮藏时间 贮藏温度 降解 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]