不同解冻方式对伊拉兔肉品质特性的影响

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。

Effects of Different Thawing Methods on Quality Characteristics of Hyla Rabbit Meat

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.