不同来源ATP表征冷鲜羊肉新鲜度

doi:10.3864/j.issn.0578-1752.2022.19.013

Abstract

Abstract:

【Objective】 In order to explore a new method for predicting the freshness of chilled mutton, the changes of adenosine triphosphate (ATP in meat, microbial ATP and ATP of meat surface) from different sources during storage were systematically studied, then the ATP that could characterize the change of chilled mutton was screened, and finally the prediction models for the total viable counts and volatile base nitrogen were established. 【Method】 The longissimus dorsi muscle of Small Tailed Han sheep was stored in air sealed packaging at 0℃ for 0, 1, 3, 5, 7, 9, 11, 13, 15, 17, and 21 days, respectively. The freshness indexes (pH, color, volatile base nitrogen, and total viable counts) and ATP from three sources (ATP in meat, microbial ATP, and ATP of meat surface) of chilled mutton were analyzed during storage. The changes of ATP from different sources were evaluated, and the predictive models of freshness indicators were built. 【Result】 The freshness index of total viable counts and volatile base nitrogen in chilled mutton showed an upward trend during storage, and both of them exceeded the national standard limit after 17 days; the ATP in meat showed a decreasing trend, while the microbial ATP and the ATP of meat surface were increased, which was consistent with the change trend of the freshness index; the correlation coefficients (R) between ATP in meat, microbial ATP, ATP of meat surface and total viable counts, total volatile base nitrogen were -0.399, 0.910, 0.943 and -0.357, 0.725, 0.907, respectively. The optimal model for predicting the total viable counts in chilled mutton by ATP of meat surface was Boltzmann, which the formula was TVC (lg cfu/g)=7.649-4.069/(1+exp(x-5.807)/0.632), (R²=0.903, P<0.001); the optimal model for predicting total volatile base nitrogen in chilled mutton by ATP of meat surface was Expedc1, which the formula was TVB-N (mg/100 g)=2.493*exp(x/3.745)+ 3.057 (R²=0.888, P<0.001). 【Conclusion】 The results showed that the ATP of meat surface of chilled mutton had the significant positive correlations with the total viable counts and volatile basic nitrogen, and then confirmed that the ATP of meat surface could be used as an indicator to characterize the freshness of chilled mutton. The optimal prediction model of the total viable counts and volatile base nitrogen could provide a new idea for rapid detection of chilled mutton freshness.

Key words: chilled mutton, ATP of meat surface, prediction model, freshness

SU YuanYuan,ZHANG DeQuan,GU MingHui,ZHANG ChunJuan,LI ShaoBo,ZHENG XiaoChun,CHEN Li. Characterization of Chilled Mutton by ATP from Different Sources[J].Scientia Agricultura Sinica, 2022, 55(19): 3841-3853.

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References 34

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贮藏天数 Storage time (d)	指标 Index
贮藏天数 Storage time (d)	L*	a*	b*	pH
0	36.72±1.99b	11.09±0.66ef	9.75±0.98b	5.54±0.02c
1	42.41±2.02b	11.25±0.80def	13.61±1.53a	5.56±0.03c
3	38.32±0.74b	14.27±0.44ab	11.42±1.96ab	5.66±0.04bc
5	40.89±0.6b	12.47±0.22bcde	12.86±0.52a	5.69±0.15bc
7	41.02±0.82b	14.53±1.05a	12.58±0.75a	5.73±0.07bc
9	41.36±0.76b	13.60±1.04abc	12.89±1.27a	5.85±0.10b
11	41.78±0.96b	13.20±2.26abcd	12.06±0.61ab	5.98±0.17a
13	41.85±0.41b	12.17±0.44cde	12.89±1.31a	5.75±0.17bc
15	45.55±0.01a	11.57±1.19de	13.71±1.89a	6.01±0.13a
17	38.43±2.54b	9.52±0.50f	11.98±1.94ab	6.01±0.26a
19	41.08±0.83b	10.84±1.21ef	11.77±0.82ab	5.69±0.08bc
21	37.68±0.60b	10.51±1.58ef	11.83±1.79ab	6.02±0.14a

指标 Index	菌落总数 TVC	挥发性盐基氮 TNB-N	微生物ATP Microbial ATP	表面ATP ATP of meat surface	肉中ATP ATP in meat
菌落总数 TVC	1
挥发性盐基氮 TVB-N	0.965**	1
微生物ATP Microbial ATP	0.910**	0.725**	1
表面ATP ATP of meat surface	0.943**	0.907**	0.979**	1
肉中ATP ATP in meat	-0.399	-0.357	-0.371	-0.455	1

预测名称 Forecast name	拟合模型 Fitted model	模型公式 Model formula	决定系数 R²
表面ATP预测 TVC（n=72）	Boltzmann	y=A₂+(A₁-A₂)/(1+exp((x-x₀)/dx))	0.903
	Logistic	y=A₁+Section1+Section2	0.897
	Line	y=ax+b	0.694
	DoseResp	y=A₁+(A₂-A₁)/(1+10^((LOGx₀-x)*p))	0.899

预测名称 Forecast name	拟合模型 Fitted model	模型公式 Model formula	决定系数 R²
表面ATP预测 TVB-N（n=72）	Line	y=ax+b	0.852
	ExpDec1	y=a*exp(x/b)+c	0.888
	Exp2P	y=a*x^b	0.885
	Exponential	y=y₀+Aexp(R0x)	0.885

Characterization of Chilled Mutton by ATP from Different Sources

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