4°C 及冰温对调味猪肉中呈味核苷酸的影响。
Effect of 4 °C and ice temperature on umami-enhancing nucleotides of conditioned pork.
机构信息
Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China.
Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China.
出版信息
Food Chem. 2023 Feb 1;401:134146. doi: 10.1016/j.foodchem.2022.134146. Epub 2022 Sep 8.
To study new methods to delay the umami taste attenuation of the conditioned pork, the ice temperature of pork, the content of nucleotides, lactic acid, pyruvate, glycogen, and activity of key endogenous enzymes were determined for the conditioned pork stored at 4 °C and ice temperature. The results indicated that the ice temperature of the pork ham bicipital muscle was -1.4 °C. The content of umami-enhancing nucleotides in pork stored at 4 °C decreased significantly (p < 0.05) with increasing aging time, but all umami-enhancing nucleotides in pork stored at ice temperature were decreased significantly (p < 0.05), but the decrease rates were lower than those in pork stored at 4 °C. A possible reason for this was that the storage temperature influenced the activity of endogenous enzymes and glycolysis. Ice temperature storage was an effective method to inhibit the decrease in umami taste nucleotides in conditioned pork.
为了研究延缓调味猪肉鲜味衰减的新方法，对 4℃和冰温下贮藏的调味猪肉的冰温、核苷酸含量、乳酸、丙酮酸、糖原和关键内源酶活性进行了测定。结果表明，猪肱二头肌的冰温为-1.4℃。4℃贮藏的猪肉中鲜味增强核苷酸的含量随老化时间的延长显著降低（p<0.05），但冰温贮藏的猪肉中所有鲜味增强核苷酸均显著降低（p<0.05），但降低率低于 4℃贮藏的猪肉。其原因可能是贮藏温度影响了内源酶和糖酵解的活性。冰温贮藏是抑制调味猪肉中鲜味核苷酸减少的有效方法。
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