兔肉宰后成熟过程中理化性质的变化  

Physical and Chemical Properties of Rabbit Meat during Postmortem Aging

作　　者：王振华[1] 侯诗夏 李兴艳[1] 夏杨毅[1,3,4] 尚永彪 李洪军[1,3,4] 彭增起[5] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]四川大学轻纺与食品学院,四川成都610065 [3]农业部农产品贮藏保鲜质量安全评估实验室(重庆),重庆400715 [4]重庆市特色食品工程技术研究中心,重庆400715 [5]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品科学》2015年第3期80-85,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)

摘　　要：本实验以兔后腿和背最长肌为材料,研究兔肉宰后成熟过程中理化品质的变化,为兔肉成熟工艺的制定提供理论依据。结果表明:依pH值和色泽指标变化判断,兔肉成熟时间以72 h为宜;依肌原纤维小片化指数(myofibrillar fragmentation index,MFI)和剪切力指标判断,兔肉成熟时间以96 h为宜;依挥发性盐基氮(TVB-N)的变化判断,兔肉成熟时间应≤72 h。从多种因素综合考虑,兔肉的最佳成熟时间为72 h。Rabbit rear legs and longissimus dorsi were investigated for changes in physical and chemical qualities during postmortem aging. The results showed that based on pH and color, the appropriate aging time was 72 h; when myofibrillar fragmentation index (MFI) and shear value were taken into consideration, the appropriate aging time was 96 h; based on total volatile basic nitrogen (TVB-N), the aging time was no longer than 72 h. Collectively considered, the best aging time for rabbit meat was 72 h.

关 键 词：兔肉 宰后成熟 理化品质 成熟时间 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]