College of Food Science, Southwest University, 2 Tiansheng Road., Beibei, Chongqing, 400715, China.
National Demonstration Centre for Experimental Food Science and Technology Education (Southwest University), Chongqing, 400715, China.
J Food Sci. 2020 May;85(5):1411-1417. doi: 10.1111/1750-3841.15123. Epub 2020 Apr 6.
Tiger frog (Rana tigrina) meat is extremely perishable. This study investigated the antimicrobial efficacy of chlorine dioxide (ClO ) on frog meat, optimized the formulation of a phosphate-based enhancement solution by response surface methodology (RSM), and determined the quality parameters (i.e., total aerobic counts [TAC], pH, drip loss, cooking loss, color measurements, shear force, total volatile basic nitrogen [TVB-N], and thiobarbituric acid-reactive substances [TBARS]) of refrigerated frog meat pretreated with ClO and the optimized blend of phosphates. Treatments of frog meat with 35 and 70 ppm ClO for 3, 5, and 10 min achieved a 0.7-, 0.9- and 0.9-, and 0.8-, 1.4- and 1.6-log CFU/g reduction of TAC, respectively, indicating the antimicrobial efficacy of ClO was concentration- and time-dependent with such that higher concentrations and/or longer exposure time achieved greater bacterial reductions. The concentrations of the phosphates, including sodium tripolyphosphate (STPP), sodium pyrophosphate (SPP), and sodium hexametaphosphate (SHMP), were optimized as the formula of 0.3% STPP and 0.45% SPP obtaining the highest water retention of the frog meat. After washed with 70 ppm ClO for 10 min and subsequently soaked with 0.3% STPP and 0.45% SPP for 30 min, the frog meat stored at 4 °C shown significantly (P < 0.05) lower TAC (<4.4 log CFU/g) and higher water holding capacity during the whole storage of 12 days, compared to the control. Results indicated that the two-step process may be applicable to slow down deterioration and maintain quality frog meat during refrigeration. PRACTICAL APPLICATION: This research provides a means to slow down deterioration, maintain quality frog meat, and improve stability during refrigeration. Refrigerated frog meat products, which are preferred by consumers with juicier and more tender texture compared to the frozen-thawed meat, could be developed by the frog industry based on the data from this study.
虎纹蛙肉极易腐坏。本研究旨在探究二氧化氯（ClO ）对蛙肉的抑菌效果，通过响应面法（RSM）优化基于磷酸盐的增强溶液配方，并确定经 ClO 预处理和优化的磷酸盐混合物处理后的冷藏蛙肉的质量参数（即总需氧计数 [TAC]、pH 值、滴水损失、蒸煮损失、颜色测量、剪切力、总挥发性碱性氮 [TVB-N] 和硫代巴比妥酸反应物质 [TBARS]）。用 35 和 70 ppm ClO 处理蛙肉 3、5 和 10 分钟，可分别减少 TAC 0.7、0.9 和 0.9、0.8、1.4 和 1.6 个对数 CFU/g，表明 ClO 的抑菌效果与浓度和时间有关，即较高的浓度和/或更长的暴露时间可实现更大的细菌减少。磷酸盐（包括三聚磷酸钠 [STPP]、焦磷酸钠 [SPP] 和六偏磷酸钠 [SHMP]）的浓度被优化为 0.3% STPP 和 0.45% SPP 的配方，从而获得蛙肉的最高保水率。用 70 ppm ClO 处理 10 分钟后，再用 0.3% STPP 和 0.45% SPP 浸泡 30 分钟，然后在 4°C 下贮藏 12 天，与对照组相比，蛙肉的 TAC（<4.4 个对数 CFU/g）显著降低（P < 0.05），保水性更高。结果表明，两步法可能适用于减缓冷藏过程中蛙肉的变质，保持其质量。本研究可为蛙类产业提供一种减缓变质、保持蛙肉质量和提高冷藏稳定性的方法，从而开发出更受消费者欢迎的冷藏蛙肉产品，与冻融肉相比，这类产品肉质更鲜嫩多汁。
