Change Law of Inosine Acid in Chicken Muscle under Different Storage Conditions

In order to study the effects of cold storage and frozen time on the inosine acid (IMP) content of chicken, the formation and degradation of IMP during storage were discussed. 70 days yellow feather broilers were used as experimental material, the content of IMP, Inosine (HxR), hypoxanthine (Hx), adenosine diphosphate (ADP), adenosine monophosphate (AMP) and IMPc were measured respectively at 4℃ cold storage for 7 days continuous and-20℃ for different frozen time. The results showed that:there was significant degradation of IMP content in the second and fifth days of cold storage, which was 66% and 45% of the four hours after slaughter. The content of Hx increased significantly in the second and fifth day, which were 2.6 times and 4.6 times as much as 4 h after slaughter. The HxR content increased to the highest peak in the fourth day, and then decreased rapidly. The IMPc content began to degrade significantly from the fifth day. The IMP, Hx and HxR contents with 1 week frozen meat had no change, and the contents of frozen 30, 210, 540 d were 65%, 41% and 6% of the 4 h after slaughter respective, there was no significant difference between frozen 30 d to 120 d meats. The Hx content reached a maximum of 30 d frozen meat, and the HxR content reached a maximum of 300 d frozen meat. The content of IMPc in freezing 210 d and 540 d decreased significantly, which were 84% and 42% of the 4 h after slaughter respectively. Therefore, it is recommended that the chicken shelf life of cold storage at 4℃ was 4 d;and cryopreservation at -20℃ was 1 week most appropriate, chicken cryopreservation time had better not exceed 4 months.