| Meat of Chinese giant salamander(CGS),a kind of traditionally centried aquatic ingredient in China,is not only very nutritious,but also owns a good meat quality character and several healthy functions.In recent 30 years,it was protected as a kind of National Secondary Protected animals because of its national population decline.Simultaneously,as the rapid development of artificial cultivation technology,the product of farmed CGS has an overwhealming increase.As a result of that,it is legal to process and consume the farmed ones and it would be a commercial meat recource in the future.Recently,there is little study and articals reported about the eating quality,processing quality and storage quality of CGS meat and its related products are rare on the market.So this study is systematic study on the meat quality of farmed CGS meat for its processing,storage and consumption.With the technologies such as texture profile analysis(TPA),GC-MS,automatic amino acid analyzer to number but a few,this study systematic analysis the eating quality,nutritional quality,processing quality and storage of CGS as well as nutritional quality of its soup,and got several conclutions:(1)As to the color,there is no significant differences(P<0.05)on a* and b* values among the differet parts of Chinese giant salamander meat,but its a* and b* values are obviously lower than other meat like fish,chicken breast,beef,lamb and pork;there are significant differences(P<0.05)on L value between back meat and abdomen meat of CGS and the L value of CGS is much higher than other meat.(2)Generally,there are significant differences(P<0.05)among the different parts of CGS meat on share force(back meat > abdomen meat > rump meat);Comparing with other species,share force of CGS is lower than that of beef but larger than that of fish,chicken breast,pork and lamb.When it comes to the texture profile analysis,it has significant differences(P<0.05)on TPA indicators among different parts of CGS meat.The different temperature processing would significant impact the texture profile of CGS meat including hardness,elasticity,chewiness,cohesioness and stalemate.When processing temperature increases from 40? to 70?,the texture would change dramatically;when processing temperature is at 70,80,90?,the hardness of meat keeps stable;when processing temperature is at 100?,the texture of meat would be impacted overwhealmingly.(3)There are 70(SPME)and 119(SDE)kinds of votail components of CGS with the different extracting methods,which contain aldehydes,alcohols,esters,acids,aromatic class,hydrocardons,ethers,ketones and phenols.The main votail components are aldehyder,alcohols and hydrocarbons with SPME;hydrocarbons,acids,esters and aromatic class are the main votail components of CGS meat extracted by SDE.(4)On nutritional aspect,there are completely different features not only between back meat and rump meat of CGS but also at different cultured years(1year and 3year)on proximate compositions.(5)Glutamic acid,aspartic acid,proline,lysine,leucine,alanine and arginine were the main amino acids of the protein of CGS meat.However,cysteine and methionin were the limitation amino acids of CGS meat.Total amino acid content and essential amino acid content of back meat were found slightly but significantly higher(P<0.05)than those of rump meat at the same age.Nevertheless,the rate between essential amino acid and non-essential amino acid of CGS meat was a proximately instant number 0.67.(6)Palmitic,palmitoleic,oleic,linoleic,eicosatetraenoic,docosadienoic and docosahexaenoic were the major fatty acids detected in CGS and took up almost 80% of total fatty acids.The percentages of ?6 and?3 fatty acids are high and the ratio between them numbering(2.97-3.5).(7)With a same culturevation year,there are no significant difference among the different parts of meat on p H value and the p H value of skin and mucus is significantly higher than that of meat;Among different ages,p H value of 1 year's meat is significantly higher than other ages,there are no significant different between the back meat and abdomen one at larger ones.Water retention capacity of CGS meat is not as good as other meat and would be siginificantly impacted by the culturevation year and parts of body.The melting phase transition temperature of CGS meat is from-9.00? to-0.80? with a peak temperature(-1.78?)and the freezing phase transition temperature is from-23.08? to-18.67? with a peak temperature-18.91?.(8)On storage aspect,the APC results shows that all of the three types of preservation methods(packages,edible coatings and nisin)could significantly(P<0.05)inhibit the microbial growth and spoilage;the TBA presents that compared with the pallet package,the vacuum package could significantly(P<0.05)slow growth rate of the lipid oxidation in the Chinese giant salamander meat.With the pallet package,edible coating could significantly(P<0.05)slow the lipid oxidation;All of the three types of preservation methods could significantly(P<0.05)slowdown the emission of TVB-N.At 4?,the shelf life of the Chinese giant salamander meat has an additional 3 days with vacuum package comparing to pallet package;When meat packed with vacuum package,nisin could extend its shelf life another 3 days;under pallet package condition,edible coating could lengthen 3 days' shelf life.The Chinese giant salamander meat has a 12days' shelf life when treated with complex three types of preservation methods stored at 4?.(9)The content and composition of the soup of CGS meat: curde fat(1.05g/100g),soluble protein(20.46mg/m L),inosine monophosphate(0.293mg/100g),total fatty acid content(403.25mg/100g),unsaturated fatty acid content(293.59mg/100g)which takes up 72.80% at total fatty acid,the ratio of saturated fatty acid and polyunsaturated fatty acid(SFA/PUFA 1.37).There are 16 types of fatty acid detected from the CGS soup and the palmitic,hexadecenoic,oleic and linoleic are the main fatty acids which contains 88% at the total ones.The content of total amino acid(239.529mg/100 m L),umami amino acid(106.603mg/100 m L)and the ratio of essential amino acid and non-essential amino acid(EAA/NEAA)being 0.858. |
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