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当前位置: 首页 > 文章 > 不同贮藏条件下鸡肉肌苷酸降解规律的研究 食品科学 2008,29 (4) 412-414
Position: Home > Articles > Study on Degradation of Inosinic 5'-Monophosphosphate in Chicken Muscle under Different Storage Conditions FOOD SCIENCE 2008,29 (4) 412-414

不同贮藏条件下鸡肉肌苷酸降解规律的研究

作  者：
王玉;刘树军;汪艳;江俊;朱煜;唐辉
单  位：
山东农业大学动物科技学院;海口农工贸(罗牛山)股份有限公司;泰安市岱岳区畜牧局
关键词：
文昌鸡;肌苷酸;贮藏;温度;时间
摘  要：
测定了12只文昌鸡胸肉在冷藏(0～2℃)1～10d和冷冻(-20℃)20～90d内肌苷酸(IMP)和肌苷(I)含量的变化。结果显示:冷藏条件下IMP含量由屠宰2h的最高含量(3.583mg/g)开始随时间增加逐渐降低,不同时间点的含量差异极显著(p<0.01),冷藏4d的胸肉仍具有相对较高的食用价值,其IMP含量为宰后2h的73%;冷冻条件下IMP也随时间延长而下降,且不同测定时间测定值间差异极显著(p<0.01),但与冷藏相比,下降幅度明显变小,冷冻20d的肉样IMP的含量介于冷藏24～48h的肉样之间,冷冻90d的肉样IMP含量仍不低于冷藏10d肉样。I的变化趋势与IMP恰好相反,随着冷藏和冷冻时间的增加而逐渐增加。经回归分析,得到IMP含量在冷藏条件下依时间(t)变化的最佳回归方程为:IMP=0.014t2-0.295t+3.546(校正R2=0.877),在冷冻条件下的最佳回归方程为:IMP=-0.018t+3.470(校正R2=0.823)。
译  名：
Study on Degradation of Inosinic 5'-Monophosphosphate in Chicken Muscle under Different Storage Conditions
作  者：
WANG Yu1, LIU Shu-jun2, WANG Yan3, JIANG Jun3, ZHU Yu1, TANG Hui1,* (1.College of Animal Science and Technology, Shandong Agricultural University, Taian 271018, China; 2.Farming Bureau of Daiyue District in Taian City, Taian 271000, China; 3.Haikou Agriculture and Industry and Trade Luoniushan Co. Ltd., Haikou 570215, China)
关键词：
Wenchang chicken;inosinic 5'-monophosphosphate;storage;temperature;time
摘  要：
Inosinic 5'-Monophosphosphate (IMP) and Inosine (I) content variations in breast meat of Wenchang chicken were studied. The test time for cold stored meat (0～2℃) was 1～10 d and frozen meat (-20℃) was 20～90 d. The results showed that the IMP in meat stored at 0～2℃ decreases gradually from 2 h after slaughter. Though the decrease was significant (p<0.01), the meat is still quite good quality at 4 d storage with 73% of the original IMP left. The IMP content in frozen meat (-20℃)stored is about the same as that of cold stored 1～2 d meat. The IMP dontent of 90 d frozen meat is not less than that of cold stored 10 d meat. However the variation trend of inosine was contrary to that of IMP. The empirical variation of IMP content of cold stored meat with storage days ( t ) is: IMP = 0.014t2-0.295t + 3.546 (with adjusted R2 = 0.877), and that for frozen meat is: IMP = -0.018t + 3.470 (with adjusted R2 = 0.823).

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