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| 不同解冻方式对伊拉兔肉品质特性的影响 | |
| 引用本文： | 余 力,贺稚非,ENKHMAA Batjargal,李洪军,王兆明,黄 瀚,徐明悦,王 珊. 不同解冻方式对伊拉兔肉品质特性的影响[J]. 食品科学, 2015, 36(14): 258-264. DOI: 10.7506/spkx1002-6630-201514049 |
| 作者姓名： | 余 力 贺稚非 ENKHMAA Batjargal 李洪军 王兆明 黄 瀚 徐明悦 王 珊 |
| 作者单位： | 1.西南大学食品科学学院，重庆 400716；2.重庆市特色食品工程技术研究中心，重庆 400716 |
| 基金项目： | 国家兔产业技术体系肉加工与综合利用项目（CARS-44-D-1）；农业部公益性行业（农业）科研专项（201303144）； 西南大学基本科研业务费专项（XDJK2015C040）；西南大学博士基金项目（SWU114043） |
| 摘 要： | 比较自然空气解冻、低温解冻、流水解冻、微波解冻和超声波解冻5 种解冻方式对伊拉兔肉品质特性的影响，分析兔肉解冻过程中基本食用品质、全质构特性、总挥发性盐基氮（total volatile basic nitrogen，TVB-N）值和硫代巴比妥酸反应物（thiobarbituric acid-reactive substance，TBARS）值的变化。结果表明，伊拉兔肉的食用品质、质构特性、TVB-N值和TBARS值之间具有显著的相关性，不同解冻方式对兔肉品质变化有一定的影响，解冻后蒸煮损失率、剪切力、TVB-N值、TBARS值、a*值、b*值、硬度、胶着性和咀嚼性与对照组出现明显的差异（P＜0.05），pH值、L*值、内聚性、弹性与对照组差异不显著（P＞0.05）。5 种解冻方式中，微波解冻能较好地保持兔肉的嫩度和色泽，且通过微波解冻后的兔肉其蒸煮损失率、pH值、TVB-N值和TBARS值最低，但解冻损失率较高，质构特性较差。与其他几种解冻方式相比，微波解冻能够较好地保持兔肉的品质，但解冻条件仍需要进一步的研究。 |
| 关 键 词： | 解冻方式 伊拉兔 品质特性 |
Effects of Different Thawing Methods on Quality Characteristics of Hyla Rabbit Meat |
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| YU Li,HE Zhifei,ENKHMAA Batjargal,LI Hongjun,WANG Zhaoming,HUANG Han,XU Mingyue,WANG Shan. Effects of Different Thawing Methods on Quality Characteristics of Hyla Rabbit Meat[J]. Food Science, 2015, 36(14): 258-264. DOI: 10.7506/spkx1002-6630-201514049 | |
| Authors: | YU Li HE Zhifei ENKHMAA Batjargal LI Hongjun WANG Zhaoming HUANG Han XU Mingyue WANG Shan |
| Affiliation: | 1. College of Food Science, Southwest University, Chongqing 400716, China;2. Chongqing Special Food Engineering and Technology Research Center, Chongqing 400716, China |
| Abstract: | The effects of five different thawing methods including natural thawing, thawing with flowing water, microwave thawing, low-temperature thawing and ultrasonic thawing on quality characteristics of Hyla rabbit meat were investigated. The differences in basic eating quality, textural properties, total volatile basic nitrogen (TVB-N) and thiobarbituric acidreactive substance (TBARS) were analyzed among five thawed samples. The results showed that significant correlations existed among basic eating quality, textural properties, TVB-N and TBARS. Different thawing methods exerted a certain impact on quality changes of Hyla rabbit meat. There were significant differences in cooking loss, TVB-N, TBARS, a*, b*, hardness, gumminess and chewiness compared to the control group (frozen rabbit meat) (P < 0.05). The pH value, L*, cohesiveness and springiness of the thawed samples were not significantly different from those of the control group (P > 0.05). Among the five thawing methods, microwave thawing not only maintained better tenderness and color, but also resulted in the lowest cooking loss, pH, TVB-N and TBARS. Compared with other thawing methods, microwave thawing was more suitable to maintain the quality of rabbit meat. However, some problems still existed, so thawing methods need to be further studied. |
| Keywords: | thawing methods Hyla rabbit meat quality characteristics |
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