NaCl对腌制兔肉食用品质的影响

本文分别以质量分数0%、3%、6%、9%、12%、15%的NaCl将兔肉腌制处理48 h后，探讨不同添加量的NaCl对腌制兔肉加工品质和脂质氧化的影响。结果显示，随着NaCl添加量增加，腌制后兔肉pH、蒸煮损失率、亮度值（L*）、红度值（a*）、黄度值（b*）均有所降低，而兔肉的硬度、内聚性、胶着性和咀嚼性依次升高，弹性呈现先增大后降低的趋势，在3%的NaCl添加量时兔肉弹性最大。NaCl对兔肉中脂质氧化也有较大的影响，兔肉过氧化值（POV）和硫代巴比妥酸反应物值（TBARS）都随着NaCl添加量的增大呈现上升的趋势，且在添加量为9%达到最大值，之后随着添加量增大会略微降低；兔肉在腌制后脂肪酸营养价值会有所降低，其中饱和脂肪酸（SFA）含量总体上升，多不饱和脂肪酸（PUFA）含量降低，而单不饱和脂肪酸（MUFA）含量变化不大，n-6/n-3比值和PUFA/SFA比值下降。总体而言，NaCl的适量添加（0%~6%）会改善兔肉质构特性，增强保水能力，但会加速脂质氧化。

Effects of NaCl on Edible Quality of Salted Rabbit Meat

In this paper, the rabbit meat was salted for 48 h with 0%, 3%, 6%, 9%, 12% and 15% of NaCl, respectively. Then the effects of NaCl added in different amounts on the processing quality and lipid oxidation of rabbit meat were investigated. Results showed that, with the increase of NaCl addition, pH value, cooking loss rate, brightness value (L*), redness value (a*) and yellowness value (b*) of salted rabbit meat decreased. On the contrary, the hardness, cohesiveness, adhesiveness and chewiness of salted rabbit meat increased in turn. The elasticity of salted rabbit meat increased firstly and then decreased, and reached the maximum at 3% of NaCl addition. Meanwhile, the addition of NaCl also had an impact on lipid oxidation in salted rabbit meat. Both peroxide value (POV) and thiobarbituric acid reactant value (TBARS) in salted rabbit meat showed an upward trend with the increase of NaCl addition, and had a maximum value at 9%, then decreased slightly with the increase of NaCl addition. After curing, the nutritional value of fatty acids decreased, and the content of saturated fatty acids (SFA) increased on the whole. The content of polyunsaturated fatty acid (PUFA) decreased, while the content of monounsaturated fatty acid (MUFA) changed little, and the ratio of n-6/n-3 and PUFA/SFA decreased. In general, proper addition of NaCl (0%~6%) can improve the texture characteristics of rabbit meat, enhance the water retention ability, but accelerate lipid oxidation.