伊拉兔肉肌内脂肪酸组成及温度对其脂肪氧化的研究  

Study on fatty acids composition and fat oxidation of Ira rabbit meat

作　　者：王毅[1] 贺稚非[1,2] 陈红霞[1] 朱慧敏[1] 甘奕[1] 李洪军[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]重庆市特色食品工程技术研究中心,重庆400716

出　　处：《食品工业科技》2013年第20期140-143,共4页Science and Technology of Food Industry

基　　金：农业部国家兔产业技术体系岗位科学家项目(CARS-44D-1);农业部公益性行业(农业)科研专项(201303144)

摘　　要：研究了伊拉肉兔后腿肉的肌内脂肪含量,并分析测定了其脂肪酸组成,同时研究了兔腿肉在常温(15±0.5)℃和低温(4±0.5)℃贮藏条件下的脂肪氧化稳定性。结果表明,兔腿肉肌内脂肪主要含有19种脂肪酸,其中棕榈酸(16∶0)、硬脂酸(18∶0)、油酸(18∶1)、亚油酸(18∶2)的总含量占脂类总脂肪酸含量的71.06%左右。伊拉兔肉肌内脂肪中主要是不饱和脂肪酸,尤以多不饱和脂肪酸居多。在常温(15±0.5)℃和低温(4±0.5)℃贮藏条件下,兔腿肉POV、TBA值的差异极显著(p<0.01)。常温条件下,第5d兔肉出现异味并逐渐变成臭味,而低温条件下,第7d才开始出现轻微异味,低温冷藏对保证肉品质量有重要意义。The fat content and the fatty acids composition of hind leg muscle of Ira rabbit was determined in this study. And the lipid oxidation stability of rabbit stored at （4±0.5）℃ and （15±0.5）℃ was assayed. The result showed that there were 19 principal fatty acids in the rabbit muscle,wherein the content of palmitic acid （16：0）, stearic acid （18：0） ,oleic acid（18：1） and linoleic acid（18：2） was accounted for 71.06% of the total content of fatty acids. Rabbit intramuscular fat was the main content of unsaturated fatty acids （UFA）,especially the polyunsaturated fatty acids（PUFA）. Stored at （4±0.5）℃and （15±0.5）℃,the difference of POV,TBA of rabbit meat were significant（p〈0.01 ）. Under normal temperature conditions,on the fifth day,the meat smelled a unpleasant odor and gradually turned into a stink,and under refrigeration,on the seventh day,the meat smelled a slight odor. So the low-temperature refrigeration was important to ensure the quality of meat.

关 键 词：伊拉兔肉 脂肪酸 脂肪氧化 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]