解冻后兔肉待加工过程中理化指标与菌落总数的变化  

Changes in Physicochemical Indicators and Total Viable Count of Frozen Rabbit Meat during Pending Process after Thawing

作　　者：王晓君[1] 张斌斌[1] 夏杨毅[1,2] 尚永彪[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]农业部农产品贮藏保鲜质量安全评估实验室(重庆)重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品科学》2015年第23期121-126,共6页Food Science

基　　金：公益性行业(农业)科研专项(201303144);国家现代农业(兔)产业技术体系建设专项(CARS-44-D-1);重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)

摘　　要：选取兔后腿和兔背最长肌为原料,研究解冻后兔肉待加工过程中理化指标和菌落总数的变化。结果显示：随着解冻后兔肉在20℃水介质中放置时间的延长,p H值、蒸煮损失、汁液流失、挥发性盐基氮含量、菌落总数和硫代巴比妥酸值均呈上升趋势,并在3~4 h期间变化显著;而感官评分、剪切力值逐渐下降,在3~4 h时变化显著,且在7 h达到最小值;色泽L＊、a＊值都呈下降的趋势,b＊值则逐渐上升。从兔肉理化性质和食用品质的角度考虑,初步判定兔肉解冻后待加工时间不能超过3 h。Frozen rabbit hind legs and Longissimus dorsi muscle were selected as experimental materials to investigate the changes in physicochemical indicators and total viable count during pending process after thawing. The results showed that as the immersion time in water at 20 ℃ increased, p H, cooking loss, drip loss, total volatile basic nitrogen（TVB-N）, total number of colonies and thiobarbituric acid value showed a gradual upward trend and performed a significant increase between 3-4 h. Sensory evaluation and shear value showed a downward trend with a significant change between 3-4 h, and reached the minimum level at 7 h. L＊ and a＊ values decreased, but b＊ value increased. Based on physical and chemical properties and eating quality, the time of pending process after thawing should not exceed 3 h.

关 键 词：兔肉 理化指标 菌落总数 食用品质 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]