贮藏温度对兔肉品质变化的影响

把刚宰后的兔肉放在4、15和25℃3种不同的温度条件下贮藏,连续分析测定宰后兔内在不同温度贮藏条件下的各种理化和微生物指标的变化,结果表明:不同温度对兔肉在贮藏过程中pH值、滴水损失、挥发性盐基氮、TBARS值和微生物指标都有显著影响(P<0.05)。贮藏的温度高,兔肉中pH值回升的时间短、滴水损失大、挥发性盐基氮的含量高、微生物繁殖的速度快,与低温(4℃)条件下贮藏的兔肉比较,其品质变劣的速度快;温度影响兔肉的颜色,兔肉的贮藏温度越高,兔肉的氧化速度就会加快,导致兔肉α~*值下降、L~*值增加,颜色变浅。而低温贮藏兔肉(4℃)条件下,兔肉颜色维持的时间比较长久,同时低温也抑制了兔肉的氧化作用,TBARS值较小;宰后兔肉的嫩度呈开始下降,随后逐渐上升的趋势,不同的温度处理,对于兔肉僵直后的嫩化作用影响显著(P<0.05);中温(15℃)和高温(25℃)贮藏条件下的兔肉成熟速度快,低温(4℃)贮藏兔肉经历缓慢排酸后,品质好;在4℃条件下的兔肉即冷却肉货架期比较长,可以保存6d,15℃条件下3d,而25℃条件下只能保存ld。综合考虑,低温(4℃)条件下贮藏兔肉比较合理。

Effects of Storage Temperature on Rabbit Meat Quality

Changes of physical,chemical and microbial indexes of rabbit meat were measured on different storage temperature(4℃,15℃and 25℃).Data showed that different storage temperature had significant effect on pH,drip loss,TVB—N,TBARS and microbial indexes(P<0.05).Compared with low storage tem- perature(4℃),rabbit meats had short pH recovery time,higher drip loss and TVB—N value as well as high- er growth rate of microbe when they were stored on high temperature(25℃).Rabbit meat color was also af- fected by temperature and the oxidative rate of rabbit meat was ascending followed by increasing storage tem- perature which resulted in the decrease of a* value,increase of L* value and discoloration.Low storage temperature(4℃)restrained the oxidative process,so rabbit meat color can maintain a long period and TBARS value was lower.Tenderness of rabbit meat declined after slaughter,then it increased slowly.Differ- ent temperature treatment affected tender process significantly after rigor mortis(P<0.05):Aging rates of rabbit meat on moderate(15℃)or high(25℃)temperature condition were higher than that of low(4℃)tem- perature condition,but the latter had better meat quality after a slowly acid excluding period.Chilled meat (4℃)had the longest shelf life(6 days),compared with 15℃for 3 days and 25℃for only one day.Generally consideration,it is reasonable to storage rabbit meat on low temperature(4℃).