真空滚揉腌制对伊拉兔肉品质特性的影响  

Effects of Vacuum Tumbling on Quality Characteristics of Hyla Rabbit Meat

作　　者：王兆明[1] 贺稚非[1,2] 李洪军[1,2] 余力[1] 黄翰[1] 王珊[1] 徐明悦[1] 

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：《食品科学》2015年第17期54-58,共5页Food Science

基　　金：国家现代农业(兔)产业技术体系建设专项(CARS-44-D-1);公益性行业(农业)科研专项(201303144);西南大学基本科研业务费专项资金项目一般项目(XDJK2015C040)

摘　　要：本实验研究了真空滚揉腌制前后伊拉兔肉食用品质特性、质构特性、肌浆蛋白、肌原纤维蛋白、总蛋白溶解度和游离氨基酸含量的变化。结果表明:真空滚揉腌制可以显著改善兔肉的食用品质,提高兔肉的p H值,改善兔肉的色泽,降低兔肉的蒸煮损失和压榨损失,提高保水性,改善兔肉嫩度和质构特性;真空滚揉腌制会导致肌原纤维蛋白分解、肌浆蛋白溶出、游离氨基酸含量下降,引起兔肉品质特性的变化。The effects of tumbling on quality characteristics of Hyla rabbit meat were studied by analyzing the changes in eating quality, texture properties, sarcoplasmic proteins solubility, myofibrillar protein solubility, total protein solubility and total free amino acid content of Hyla rabbit meat. The results showed that tumbling significantly improved the eating quality and color, raised the pH, reduced the cooking loss and crushing loss, enhanced the water-holding capacity, and improve the tenderness and texture properties of rabbit meat. Tumbling led to the breakdown of myofibrillar protein, the dissolution of sarcoplasmic proteins and a decrease in free amino acid content, thus causing changes in quality characteristics of rabbit meat.

关 键 词：真空滚揉腌制 兔肉 食用品质 质构特性 蛋白质溶解度 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]