摘要
为探讨快速冷却对兔肉食用品质的影响,选取24只獭兔进行屠宰,取背最长肌,按试验设计进行快速冷却和常规冷却处理后测定肉品质相关指标。结果表明:快速冷却(-12℃±1℃,30min;0～4℃储藏至24h)能加快兔肉温度下降速率,减缓pH值下降速率;使肉色泽改善,提高肉的保水性;成熟7d内显著降低肌肉脂肪氧化,但对兔肉的嫩度没有影响。
In order to explore the effect of rapid chilling on the edible quality of rabbit meat,Longissimus dorsi meat samples from twenty-four rabbits were subjected to two different treatments,namely rapid chilling and conventional chilling,and quality indices of chilled rabbit meat were then measured.The results showed that rapid chilling（（-12 ± 1）℃,30 min）,accelerated the declining rate of carcass temperature,attenuated the drop of pH,improved the color of rabbit meat,enhanced water-holding capacity and retarded lipid oxidation within seven days of aging period when compared with the conventional chilling treatment（（0 ± 4） ℃,24 h）.However,the rapid chilling treatment did not exhibit significant effect on shearing stress of rabbit meat.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第8期274-278,共5页
Food Science
基金
国家自然科学基金项目(30972133)
江苏省科技支撑计划项目(SBC200960038)
关键词
兔肉
食用品质
快速冷却
背最长肌
rabbit
edible quality
rapid chilling
Longissimus dorsi
