Ionic Strength Effects on Heat-induced Gelation of Myofibrils and Myosin from Fast- and Slow-twitch Rabbit Muscles

The effects of ionic strength on myofibrils and myosin from rabbit fast-twitch Psoas major (PM) and slow-twitch Semimembranosus proprius (SMp) muscles before and after heating were studied by electron microscopy and thermal scanning rheometry. The direct suspension of proteins in low ionic strength (0.2M KCl; pH 6.0) led to very weak gels, whereas a gradual lowering of the ionic strength (by dialysis against 0.2M KCl; pH 6.0) of 0.6M KCl protein solutions induced strand-type networks at low temperature and strong heat-induced gels. As shown by transmission and scanning electron micrographs, in low ionic strength, SMp myosins formed shorter filaments before heating and thinner and shorter structures in heat-induced gels, as well as a lower gel porosity than PM myosins.     

Misidentification by wild rabbits,Oryctolagus cuniculus,of group members carrying the odor of foreign inguinal gland secretion

To demonstrate that the inguinal gland odor conveys information on the identity of individuals, 60 male, wild-type rabbits,Oryctolagus cuniculus, living in groups of three in outdoor pens, were used in 120 tests. Members of the groups smeared with the inguinal gland secretion from unfamiliar rabbits were attacked by their penmates. In contrast the odors of chin gland secretions and urine of strange rabbits and of a commercial perfume did not cause serious disruption to the social relationships within the groups.     

高强度聚焦超声损伤兔肌肉组织的超声影像学变化的初步研究

探讨高强度聚焦超声损伤兔肌肉组织的超声图像变化。采用高强度聚焦超声经皮照射20只新西兰大白兔双侧后肢肌肉,其中18只于照射前1d、照射后10min、照射后1d,3d,7d,14d,21d,28d进行二维超声、彩色多普勒和能量多普勒超声检查,并于照射后28天处死后测量凝固灶大小。另2只分别于照射后1d及照射后50d解剖,行病理学检查。(1)HIFU照射后凝固灶外周可见强回声带至低回声带的演变过程。(2)HIFU照射后第1d,测量的凝固灶体积最大(1476.59±308.64mm3),第3d～第21d,凝固灶体积逐渐缩小(612.47±127.98mm3)。第28d凝固灶体积最小(343.29±54.79mm3)。超声检查在兔肌肉组织HIFU照射后的随访中发挥了重要的作用,为监测HIFU治疗人体软组织肿瘤超声图像的变化提供了实验依据。     

Partial replacement of sodium chloride with potassium chloride in marinated rabbit meat

This study was aimed at evaluating the consequences of sodium chloride reduction by potassium chloride up to 50% on technological, sensorial and microbiological traits of marinated rabbit meat. In total, 226 rabbit loin meat samples were obtained and subjected to vacuum tumbling using solutions with different NaCl/KCl ratios. Replacing of sodium chloride up to 30% by potassium chloride did not change microbiological traits (total aerobic mesophilic and lactic acid bacteria maximum cell loads), sensorial acceptability (perceived saltiness and overall liking) and technological traits (pH, colour, texture, cooking loss and yield). Otherwise, reduction in sodium chloride to 50% significantly decreased perceived saltiness (4.15 vs. 4.73; P < 0.05) and reduced microbial shelf life by 1 day when compared to control, even if there was still no effect on technological traits. In conclusion, it is feasible imparting an added value for processed rabbit meat products by reduction in sodium content that could increase market interest.     

Preparation,characterisation and structure of rabbit (Hyla rabbit) skin gelatine

Rabbit skin was used as a raw material to prepare gelatine. The yield of extracted rabbit skin gelatine was 8.49 ± 0.91% based on a wet weight basis. The bloom strength of 6.67% rabbit gelatine was 457.57 ± 3.302 g, and its gelling and melting temperatures were 27.8 and 34.4 °C, respectively. Sodium dodecyl sulphate‐polyacrylamide gel electrophoresis analysis demonstrated that the content of the subunit components (α chain, β and γ components) of the rabbit skin gelatine achieved 97.915%. Amino acid composition analysis indicated that the total amino acid contents (proline plus hydroxyproline) in the rabbit gelatine were 222 residues per 1000 residues. The high content of the subunit components and amino acids could contribute to the gelatine's suitable gel properties. Rabbit gelatine had nearly all of the characteristic absorption peaks of collagen from rabbit skin, and the loss of the triple helical structure and damage to part of the hydrogen bonds occurred during the conversion of collagen to gelatine.     

季铵型改性壳聚糖的制备及其在兔毛织物抗菌整理中的应用

以三乙胺和环氧氯丙烷为原料,合成醚化剂3-氯-2-羟丙基三乙基氯化铵。以甲壳素为原料通过醚化反应合成了季铵型甲壳素（CCT）,再经脱乙酰得到季铵型阳离子改性壳聚糖（CCTS）。采用红外光谱（FTIR）、核磁碳谱（¹³C NMR）对其化学结构进行了表征,运用黏度法和分光光度法测定了黏均分子量和溶解性等理化性能。采用最小抑菌法对CCTS的抗菌活性进行了测定,得到其对大肠杆菌的最低有效抑菌浓度（MIC）为0.2g/L,优于天然壳聚糖的MIC值。以柠檬酸为交联剂、次磷酸钠为催化剂,用CCTS对兔毛织物进行抑菌整理,考察织物经整理的抑菌效果和耐洗性。经5次洗涤后结果表明,CCTS对大肠杆菌的抑菌率达99.9%以上,抑菌率高于CCT和天然壳聚糖,是一种针对动物毛织物良好的天然高分子长效抑菌整理剂。     

兔肉发酵香肠菌种配比及发酵条件的研究

用植物乳杆菌(Lp),嗜酸乳杆菌(La)和戊糖片球菌(Pp)3个菌种进行耐盐和耐亚硝酸盐试验,观察其在不同温度条件下的生长情况,然后通过正交试验确定3者配比。试验结果表明,3个菌种均可以作为兔肉发酵香肠的发酵剂,优化的配比是1.0%,0.6%,0.3%,发酵温度为30℃,RH 90%,发酵22～24 h,接种量为10~7cfu/g。     

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。     

无公害兔肉生产中HACCP的应用探讨

对无公害兔肉生产危害分析关键控制点的确立进行探讨,并就应用HACCP技术提出具体措施。