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当前位置: 首页 > 文章 > 兔肉宰后成熟过程中理化性质的变化 食品科学 2015,36 (3) 80-85
Position: Home > Articles > Physical and Chemical Properties of Rabbit Meat during Postmortem Aging FOOD SCIENCE 2015,36 (3) 80-85

兔肉宰后成熟过程中理化性质的变化

作  者：
王振华;侯诗夏;李兴艳;夏杨毅;尚永彪;李洪军;彭增起
单  位：
西南大学食品科学学院;南京农业大学食品科技学院;四川大学轻纺与食品学院
关键词：
兔肉;宰后成熟;理化品质;成熟时间
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。
译  名：
Physical and Chemical Properties of Rabbit Meat during Postmortem Aging
作  者：
WANG Zhenhua;HOU Shixia;LI Xingyan;XIA Yangyi;SHANG Yongbiao;LI Hongjun;PENG Zengqi;College of Food Science, Southwest University;College of Light Industry, Textile and Food Engineering,Sichuan University;Quality and Safety Risk Assessment Laboratory of Products Preservation (Chongqing),Ministry of Agriculture;Chongqing Special Food Programme and Technology Research Center;College of Food Science and Technology, Nanjing Agricultural University;
关键词：
rabbit meat;;postmortem aging;;physical and chemical quality;;aging time
摘  要：
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.

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