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当前位置: 首页 > 文章 > 加热后兔肉中心温度的变化对其品质特性的影响 食品科学 2015,36 (19) 67-71
Position: Home > Articles > Effect of Different Central Temperatures of Rabbit Meat on Quality Characteristics after Heating FOOD SCIENCE 2015,36 (19) 67-71

加热后兔肉中心温度的变化对其品质特性的影响

作  者：
王兆明;贺稚非;余力;黄瀚;王珊;徐明悦;李洪军
单  位：
西南大学食品科学学院
关键词：
中心温度;兔肉;食用品质;质构特性;蛋白质溶解度
摘  要：
为探讨不同中心温度对伊拉兔肉品质特性的影响,以伊拉兔配套系为研究对象,研究不同中心温度下兔肉基本食用品质、全质构特性和蛋白质溶解度的变化规律,并对兔肉升温特性曲线进行数学拟合。结果表明:随着中心温度的升高,兔肉汁液流失率不断增加;剪切力在25~50℃和60~80℃极显著增大,50~60℃极显著下降,80~90℃变化不显著;pH值先增加后几乎保持不变;L*值在25~40℃极显著上升,40~90℃基本维持不变,a*值在25~40℃极显著下降,40~90℃基本维持不变,b*值呈现出先增大后减小的趋势;硬度呈现极显著增大趋势;内聚性在25~40℃极显著增大,40~90℃变化不明显;弹性呈现出先下降后上升的趋势;胶着性在25~40℃和80~90℃极显著增大,40~80℃变化不显著;咀嚼性在25~40℃和70~90℃极显著增大,40~70℃变化不显著;肌原纤维蛋白溶解度在25~40℃和70~80℃极显著下降。在加热过程中蛋白质溶解度的变化与兔肉品质特性的变化密切相关。
译  名：
Effect of Different Central Temperatures of Rabbit Meat on Quality Characteristics after Heating
作  者：
WANG Zhaoming;HE Zhifei;YU Li;HUANG Han;WANG Shan;XU Mingyue;LI Hongjun;College of Food Science,Southwest University;Chongqing Engineering Research Center of Regional Food;
关键词：
central temperature;;rabbit meat;;eating quality;;textural property;;protein solubility
摘  要：
This study was aimed to investigate the effects of different central temperatures on quality characteristics in heated Hyla rabbit meat.Variations in the eating quality,textural properties,protein solubility of Hyla rabbit meat were studied.The heating mathematical curve was fitted.The results showed that the drip loss was increased gradually.As the central temperature rose,shear force was significantly increased at 25-50 ℃ and 60-80 ℃,but significantly decreased at 50-60 ℃,and did not significant change at 80-90 ℃.pH remained almost unchanged after the initial increase.L* value was significantly increased at 25-40 ℃,and remained unchanged at 40-90 ℃.a* value was significantly decreased at 25-40 ℃,and remained unchanged at 40-90 ℃.b* value showed a decreasing trend after an initial increase.Hardness exhibited a significant increasing trend.Cohesion was significantly increased at 25-40 ℃,followed by no significant change at 40-90 ℃.Elasticity showed an upward trend after an initial fall.Gumminess exhibited a significant increase at 25-40 ℃ and 80-90 ℃,but no significant change at 40-80 ℃.Chewmess revealed a significant increase at 25-40 ℃ and 70-90 ℃,but no significant change at40-70 ℃.Myofibnllar protein solubility significantly decreased at 25-40 ℃ and 70-80 ℃.The variation in quality characteristics of rabbit meat is closely related to the change in protein solubility during the heating process.

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