| 冻藏对兔肉理化特性及微观结构的影响 |
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| 引用本文： | 王晓香,夏杨毅,孙金辉,彭增起,尚永彪.冻藏对兔肉理化特性及微观结构的影响[J].食品科学,2014,35(14):240-246. |
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| 作者姓名： | 王晓香 夏杨毅 孙金辉 彭增起 尚永彪 |
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| 作者单位： | 1.西南大学食品科学学院，重庆 400716；2.农业部农产品贮藏保鲜质量安全评估实验室（重庆），
重庆 400716；3.重庆市特色食品工程技术研究中心，重庆 400716；
4.南京农业大学 农业部农畜产品加工与质量控制重点开放实验室，江苏 南京 210095 |
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| 基金项目： | 公益性行业(农业)科研专项(201303144) |
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| 摘 要： | 以兔背最长肌为材料，研究冻藏温度对兔肉pH值、色泽、嫩度、保水性、挥发性盐基氮含量、硫代巴
比妥酸值、蛋白质溶解度、凝胶G’值和微观结构的影响。结果表明：－18 ℃冻藏时pH值下降的速度比－40 ℃和
－80 ℃冻藏快；冻藏温度越高，兔肉色泽和嫩度越差，解冻损失率、蒸煮损失率越大，挥发性盐基氮含量、硫代
巴比妥酸值越高，蛋白质溶解度和凝胶G’值越低，微观结构变化越严重。不同温度条件下，冻藏60 d后兔肉的多项
指标变化速度较快，因此冻藏时间以不超过60 d为宜。
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| 关 键 词： | 兔肉 冻藏 食用品质 加工特性 微观结构 |
Effect of Frozen Storage on Physicochemical Properties and Microstructure of Rabbit Meat |
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| WANG Xiao-xiang,XIA Yang-yi,SUN Jin-hui,PENG Zeng-qi,SHANG Yong-biao.Effect of Frozen Storage on Physicochemical Properties and Microstructure of Rabbit Meat[J].Food Science,2014,35(14):240-246. |
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| Authors: | WANG Xiao-xiang XIA Yang-yi SUN Jin-hui PENG Zeng-qi SHANG Yong-biao |
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| Affiliation: | 1. College of Food Science, Southwest University, Chongqing 400716, China; 2. Quality and Safety Risk Assessment Laboratory
of Products Preservation (Chongqing), Ministry of Agriculture, Chongqing 400716, China; 3. Chongqing Special Food Programme
and Technology Research Center, Chongqing 400716, China; 4. Key Laboratory of Agricultural and Animal Products Processing and
Quality Control, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China |
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| Abstract: | Rabbit longissimus dorsi muscle was examined for the effect of frozen temperature on its pH, color, tenderness, waterholding
capacity, TVB-N, TBARS value, protein solubility, gel G′ value and microstructure. The results showed that during storage
at ?18 ℃, rabbit meat pH decreased faster than at ?40 and ?80 ℃. Higher storage temperature could lead to worse color and
tenderness of rabbit meat, greater thawing loss and cooking loss, higher TVB-N and TBARS values, lower protein solubility and
gel G’ value, and more severe microstructure changes. Fast changes in the investigated parameters were observed after 60 days of
storage at different temperatures, demonstrating the appropriate frozen storage time should not exceed 60 d. |
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| Keywords: | rabbit frozen eating quality processing characteristics microstructure |
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