食品工业科技2018，Vol.39Issue(3)：292-295,4.DOI:10.13386/j.issn1002-0306.2018.03.055
不同储存温度对中华草龟肌肉品质的影响
Effects of storage in different temperatures on the quality of the Chinemys reevesiis
摘要
Abstract
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 ratechewing 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 reeresiis 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.关键词
中华草龟/储存温度/时间/肌肉品质/质构特性Key words
Chinemys reevesiis/storage temperature/time/muscle quality/texture分类
轻工纺织引用本文复制引用
韩庆,陈雪娇,黄春红,罗玉双,成钢,谭雪斌..不同储存温度对中华草龟肌肉品质的影响[J].食品工业科技,2018,39(3):292-295,4.基金项目
湖南省科技计划项目(2012NK3097) （2012NK3097）
湖南省“十二五”重点建设学科(动物学)资助项目(2013-007) （动物学）
水产健康养殖及加工湖南省重点实验室开放基金(2013-011) （2013-011）
湖南省协同创新中心资助(2015-031). （2015-031）
