快速冷却对兔肉背最长肌肉品质的影响  

Effect of Rapid Chilling on Longissimus dorsi Meat Quality of Rabbit

作　　者：樊金山[1] 黄明[1] 汤春辉[1] 周光宏[1] 

机构地区：[1]南京农业大学教育部肉品加工与质量控制重点开放实验室,江苏南京210095

出　　处：《食品科学》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)

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.

关 键 词：兔肉 食用品质 快速冷却 背最长肌 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]