The relationships between the changing components (amino acid, creatinine, reducing sugar) in pork under different storage conditions (25℃, 32hours; 4℃, 7days; -18℃, 12 weeks) and the possible formation of mutagens after 100~105℃ refluxing for 12 hours were investigated. The results revealed that the mutagenicity of pork stored at 25℃ was decreased. Conversely, the mutagenicity of pork stored at 4℃ for 2 days and -18℃ for 3 weeks was increased. The amount of change in reducing sugar in the pork from pork stored at 25℃ (r=0.98, ρ<0.01) as well as the consumed amounts at 25℃ and 4℃ (25℃,г=0.99; 4℃, r=0.92, ρ<0.01) after refluxing related closely with mutagenicity. The amount of amino acids in the pork increased with increasing storage time and temperature, which strikingly resulted in the formation of mutagens. Total consumption of amino acids and mutagenicity lowered as time went on at 25℃. Correlations (r=0.99, ρ<0.01) were observed between threonine, serine, alanine, and glycine. Total consumption of amino acids and the mutagenicity increased as time went on at 40 and -18℃. Correlations(4℃, r=0.90; -18℃, r=0.99, ρ<0.01) were observed between threonine, serine, alanine, and glycine. In addition, the consumed amounts of creatinine in pork fluids after refluxing and mutagenicity correlated well (r=0.96 for 25℃ r=0.90 for 4℃, ρ< 0.01). In this study, we concluded that pork stored at 25℃ for 5-6 hours, 4℃ for 3 days and -18℃ for 3 weeks were appropriate temperatures for preventing the formation of mutagens.
The relationships between the changing components (amino acid, creatinine, reducing sugar) in pork under different storage conditions (25℃, 32hours; 4℃, 7days; -18℃, 12 weeks) and the possible formation of mutagens after 100~105℃ refluxing for 12 hours were investigated. The results revealed that the mutagenicity of pork stored at 25℃ was decreased. Conversely, the mutagenicity of pork stored at 4℃ for 2 days and -18℃ for 3 weeks was increased. The amount of change in reducing sugar in the pork from pork stored at 25℃ (r=0.98, ρ<0.01) as well as the consumed amounts at 25℃ and 4℃ (25℃,г=0.99; 4℃, r=0.92, ρ<0.01) after refluxing related closely with mutagenicity. The amount of amino acids in the pork increased with increasing storage time and temperature, which strikingly resulted in the formation of mutagens. Total consumption of amino acids and mutagenicity lowered as time went on at 25℃. Correlations (r=0.99, ρ<0.01) were observed between threonine, serine, alanine, and glycine. Total consumption of amino acids and the mutagenicity increased as time went on at 40 and -18℃. Correlations(4℃, r=0.90; -18℃, r=0.99, ρ<0.01) were observed between threonine, serine, alanine, and glycine. In addition, the consumed amounts of creatinine in pork fluids after refluxing and mutagenicity correlated well (r=0.96 for 25℃ r=0.90 for 4℃, ρ< 0.01). In this study, we concluded that pork stored at 25℃ for 5-6 hours, 4℃ for 3 days and -18℃ for 3 weeks were appropriate temperatures for preventing the formation of mutagens.