不同储藏温度和时间对长白猪肌肉pH、失水率及脂质氧化的影响

研究测定了长白猪屠宰后12h肌肉pH的下降速度、极限值和肌间脂肪氧化速度,及不同储藏温度和时间对肌肉pH值、失水率及脂质氧化的影响。结果表明:屠宰后0～5h长白猪肌肉pH值下降速度较快,9～12hTBA值变化速度较快。4℃条件下,储存时间对长白猪肌肉pH影响不显著,对滴水损失影响极显著,TBA值影响显著;-20℃冷冻条件下,储存时间对长白猪肌肉pH、TBA影响显著,对解冻失水率影响不显著。温度对pH值和TBA值的影响不明显,对滴水损失和解冻失水率有极显著的影响。通过回归分析,长白猪肌肉滴水损失和解冻失水率随pH升高而降低;-20℃条件下TBA值随pH升高而升高。

Effects of storage temperature and time on muscle pH, water loss rate and lipid oxidation in Landrace pigs

The current experiment was designed to study the pork muscle pH decline rate, ultimate pH and intramuscular fat oxidation change rate after slaughter 12 h and the effect of storage temperature and time on muscle pH, water loss rate and lipid oxidation in Landrace pigs. The results showed that the pH descend rate of first 5 h and TBA value change rate of 9~12 h were fast after slaughtering. With the storage condition of 4 ℃, the effects of storage time on pH value were not statistically significant, but it on drop loss and TBA value were statistically significant. With the storage condition of -20 ℃, the effects of storage time on pH value and TBA value were statistically significant, but it on unfreeze water loss rate was not statistically significant. The effects of storage temperature on pH value and TBA value were no significant, but on drop loss and water loss rate were statistically highly significant (P<0.01). By regression analysis, the drop loss and unfreeze water loss rate in Landrace pigs were declined with the pH value ascended. With the storage condition of -20 ℃, TBA value was ascended with the pH value ascended.