| One of the most well-liked hot pot dishes is fresh tripe,which has excellent eating quality,a distinctive flavor,is low in fat,rich in protein,and has high essential amino acid index.However,incorrect storage is prone to spoilage because of its high moisture content,susceptibility to microbial contamination,and active endogenous enzymes.Tripe research has gradually advanced in recent years,focusing primarily on food safety,process optimization for expansion,water retention and tenderization,food quality,storage,and preservation,etc.However,the current systematic quality differences for various fresh tripe varieties and the use of biological preservatives on their preservation effects have not been made public,which restricts the variety of consumer choice and the development of the industry.Therefore,it is necessary to carry out additional research on tripe quality and identify a workable solution for tripe storage and preservation.Based on this,the fresh tripes of buffalo and yellow cattle are used as the research subjects in this thesis.First,the meat quality of the two types of tripes is systematically assessed.Next,the quality changes of the two types of tripes under microfreezing and refrigerated storage conditions are compared.Finally,the freshness preservation effect of compound biological preservatives on yellow cattle tripe during refrigeration is investigated.To offer theoretical direction and statistical support for the high-value and high-quality storage,usage,and preservation of fresh tripe.The following are the primary research findings:(1)To compare the physicochemical properties,nutritional assessment,and volatile flavor components of buffalo tripe with yellow cattle tripe.The two types of tripes’ basic nutritional makeup was examined,and their nutritional worth was assessed more thoroughly with respect to their amino acid content.By contrasting the pH,water holding capacity,washing loss,softness,and free amino acid content of the two kinds of tripes,the differences in processing quality and eating quality were investigated.Headspace solid-phase microextraction gas chromatography-mass spectrometry(HSSPME-GC-MS)was used to examine the variations in flavor substance composition between the two types of tripes.To identify the primary flavoring agents and overall odor profiles,the relative odor activity value(ROAV)was determined by integrating the sensory threshold and odor characteristics.The results revealed that yellow cow tripe had significantly greater moisture and crude protein contents than buffalo tripe(P<0.05),while buffalo tripe had significantly lower fat and ash contents(P <0.05).Buffalo tripe had a lower shear force,but the muscle in yellow cow tripe had a higher water-holding capacity.Yellow cow tripe had a considerably greater total amino acid content than buffalo tripe(P<0.05),as well as a higher essential amino acid index(EAAI),nutritional index(NI),and biomass value(BV).Among the taste amino acids of both tripes,the bitter amino acid proportion was the highest,followed by the sweet,fresh,and least aromatic amino acids.While the branched-chain amino acids were more abundant in buffalo tripe,the distinctive amino acids were more abundant in the therapeutic amino acids of yellow cattle tripe.Aside from arginine,yellow cattle tripe contains considerably more taste amino acids than buffalo tripe(P<0.05),with a greater proportion of fresh sweet amino acids overall than bitter amino acids.There are 51 different types of yellow cattle tripe volatile chemicals,which are the primary flavorings for aldehydes,alcohols,and hydrocarbon compounds.There are 50 different types of volatile molecules in buffalo tripe;the main flavoring agents are aldehydes,ketones,and hydrocarbon compounds,which give the tripe of yellow animals a grassy,fishy,and harsher odor.In order to further encourage the breeding of yellow cattle and buffalo as well as the sustainable development of the tripe industry,this chapter aims to enhance the fundamental nutritional data and edible value of both tripes.It also provides theoretical support for their identification,further development,and utilization.(2)The impact of storage temperature on the quality of two kinds of tripes was further explored based on the evaluation of the two types of tripes’ quality.We compared the sensory quality,microbial evaluation indexes,chemical evaluation indexes,and physical evaluation indexes of two types of tripes during storage(0～10 d)in sub-zero refrigerated storage(-3 °C)and refrigerated(4 °C).We also conducted Pearson correlation analysis on the aforementioned indexes,along with electronic nose technology,to determine the volatile odor of two types of tripes during microfrozen and refrigerated storage.Radar plots,principal component analysis,and load analysis were used to assess the response signal intensities that were acquired.Additionally,the changes in freshness were thoroughly assessed.The results demonstrated a trend toward a steadily increasing total viable count(TVC),total volatile basic nitrogen(TVB-N),thiobarbituric acid reactive substances(TBARS),and drip loss of two types of tripes with longer storage times.A general trend of dropping and subsequently increasing pH value was visible.The tendency of the aforementioned indicators was more pronounced at 4 °C,and the sensory score and moisture content both exhibited a gradually declining trend.Most physicochemical indicators of the two types of tripes stored at various low temperatures had Pearson correlation coefficients more than 0.9,indicating a strong link between the indicators.A comprehensive TVC and sensory score investigation,a shelf life of 6 days for microfrozen tripes and 3 days for chilled tripes;Buffalo tripe spoilage and deterioration rates are lower than those of yellow cattle tripe;electronic nose analysis findings and storage time of the two kinds of tripes quality changes are essentially consistent;the ability to distinguish between different kinds of tripes’ freshness under the same storage temperature is better than microfrozen under refrigeration.The study’s findings offer theoretical information for examining the pattern of quality change in two different types of tripes during short-term,low-temperature storage.(3)Compound biological preservative development and its impact on the quality of fresh yellow cattle tripe.Lactic acid streptococcin(Nisin),tea polyphenol(TP),and chitosan(CS)were chosen to be compounded on the basis of screening experiments as well as single-factor experiments,and the best proportioning parameters of the compound preservatives were found using Box-Behnken central combination experimental design and response surface methodology(RSM).Total viable count(TVC),drip loss,moisture content,pH,TVB-N value,and total amino acids were used as indicators,and blank group was used as control to compare the freshness of chitosan alone(1.0% CS group);chitosan and tea polyphenols(1.0% CS + 0.3% TP group);chitosan and Nisin(1.0% CS + 0.08% Nisin group);chitosan,tea polyphenols,and Nisin(1.0% CS+0.3% TP+0.08% Nisin group)on the preservation effect of four treatment groups on yellow cattle tripe,and Pearson correlation analysis was performed by establishing the association between sensory scores and physicochemical and microbiological indexes of each group.The results showed that the optimal ratios of the composite preservatives were Nisin 0.08%,TP 0.30%,and CS 1.0%.The composite group for preservation 1.0% CS+0.3% TP+0.08% Nisin was more effective than the 1.0%CS group,1.0% CS+0.3% TP group and 1.0% CS+0.08% Nisin group,which could effectively delay the rise of TVC,drip loss,water dissipation,pH and TVB-N value,prolong the shelf life,maintain higher nutritional quality and meet the market demand.The correlation analysis of each group revealed a strong relationship between the decline in sensory quality of yellow calf tripe and the growth of microorganisms,increased drip loss,TVB-N value,and decreased moisture content.Yellow cattle tripe,which contains1.0% CS+0.3% TP+0.08%,might have its shelf life extended by composite preservation techniques as compared to the control group.The best preservation effect,which may last13～14 days.This investigation might offer fresh insights into tripe preservation as well as theoretical backing. |
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