獭兔肉成熟过程中肉用品质及结构变化特点  

Variations in quality and structural characteristics of rex rabbit meat during postmortem aging

作　　者：张岩[1] 简文素[2] 汪平[2] 陈炼红[1] 

机构地区：[1]西南民族大学生命科学与技术学院,成都610041 [2]四川省草原科学研究院,新津611430

出　　处：《食品科技》2015年第6期136-141,共6页Food Science and Technology

基　　金：农业部项目(CARS-44-A-4);省科技厅项目(2011N20099-4)

摘　　要：以獭兔肉为研究对象,通过分别测定宰后獭兔肉在成熟过程中的p H值、色泽、系水力、滴水损失、糖原含量、硬度和观察肌纤维微观结构,进而研究其肉用品质及结构的变化特点。结果表明:獭兔肉的初始p H值为6.13,宰后48 h达到最低值4.45,在成熟过程中p H整体呈先下降后上升的趋势;色度L*值和b*值均呈显著地先上升再下降的趋势,分别于72、48 h达到最大值,但a*值的变化趋势与前两项指标相反,且变化不显著;系水力的变化趋势与p H值的变化趋势相符合,在48 h时降到最低值91.06%;滴水损失率随着肉样成熟时间的延长显著增加;糖原含量在成熟过程中急剧减少;在成熟过程中硬度先上升再下降,变化趋势不显著,于48 h时达到最大值6155.418;肌原纤维在宰后24 h时开始离散,且随着成熟时间的延长,离散程度逐渐增大。因此得出结论,獭兔肉在48 h时肉用品质最差,随后进入成熟期,肉用品质上升,肌纤维结构离散程度增大。With Rex Rabbit meat as the research object, through measuring pH, colour and lustre, hydraulic, drip loss, glycogen content, hardness and observing microstructure of muscle fiber of Rex Rabbit meat which during its maturation process after slaughter in order to study the characteristics of meat quality and structure changes. The results show the inital pH value of 6.13 become the lowest value of 4.45 after 48 h of slaughtering Rex Rabbit and in the process of maturation pH decreased then increased on the whole; Color L＊ value and b＊ value were significantly increasing first and then decreasing with its peak value in 72 h and 48 h respectively, but the variation trend of the a＊ value was contrary to the two former indexs with no significantly; the change trend of hydraulic was similar to the pH value＇s, and itsminimum of 91.06% in 48 h; With maturation time of specimens increasing drip loss rate was increased significantly, but glycogen content was reduced obviously. At the same time hardness was increased first then decreased no significantly with peak value of 6155.418 in 48 h. During 24 h after slaughterof Myofibril begin to discrete and with maturation time increasing the discrete degree increased gradually. Conclusion： In 48h the meat quality of Rex Rabbit meat was the worst, then it rised with entering into the mature period, meantime the discrete degree of muscle fiber structure become big.

关 键 词：獭兔肉 成熟 肉用品质 肌纤维结构 

分 类 号：TS251.54[轻工技术与工程—农产品加工及贮藏工程]