不同储藏条件下大约克猪肌肉 pH、糖原、乳酸含量及 TBA 值的变化及相关关系

摘要

研究测定了大约克猪屠宰后10 h肌肉pH、糖原、乳酸和脂质氧化的变化，不同储藏温度和时间对肌肉pH、失水率、糖原、乳酸及脂质氧化的影响及相关关系。结果表明，宰后10 h大约克猪背最长肌pH显著降低，肌肉糖原、乳酸和TBA值（硫代巴比妥值）含量变化不显著。4℃冷藏条件下，储存时间对大约克猪肌肉pH、糖原和TBA值影响不显著，对滴水损失和乳酸含量影响显著。-20℃冷冻条件下，储存时间对大约克猪肌肉pH、解冻失水率、糖原和TBA值影响不显著，对乳酸含量影响显著。相关性分析表明，宰后10 h pH与糖原呈显著正相关，与乳酸显著负相关， TBA值与乳酸呈显著负相关；4℃冷藏条件下，TBA、pH、滴水损失、糖原和乳酸之间相关性不显著；-20℃冷冻条件下，TBA与解冻失水率极显著正相关，pH与解冻失水率显著负相关。%The changes and correlations of pork muscle pH, glycogen, lactic acid and intramuscular fat oxidation after slaughter 10 h of Yorkshire, the effects of different storage temperature and time on muscle pH values, water loss rate, glycogen, lactic acid and 2-thiobarbituric acid (TBA) were studied. The results showed that the pH de-scended significantly, increased significantly, changes of muscle glycogen, lactic acid content and TBA contents were not statistically significant after slaughtering 10 hours. With the storage condition of 4℃, the effects of stor-age time on pH value, glycogen and TBA value were not statistically significant, but it on drop loss and lactic acid were statistically significant. With the storage condition of -20 ℃, the effects of storage time on pH value, unfreeze water loss rate,glycogen and TBA value were not statistically significant,on lactic acid was statistically significant.Correlations analyses showed that pH had remarkable positive relations to muscle glycogen, pH had remarkable negative relation to lactic acid, TBA values had remarkable negative relation to lactic acid after slaughter 10 h. With the storage condition of 4 ℃, the correlations of TBA, pH, drop loss, muscle glycogen and lactic acid were not statistically significant. With the storage condition of-20℃, TBA had extremely remarkable positive relation to unfreeze water loss rate, pH had remarkable negative relation to unfreeze water loss rate.