Position: Home > Articles > Effects of Vacuum Tumbling on Quality Characteristics of Hyla Rabbit Meat
FOOD SCIENCE
2015,36
(17)
54-58
真空滚揉腌制对伊拉兔肉品质特性的影响
作 者：
王兆明;贺稚非;李洪军;余力;黄翰;王珊;徐明悦
单 位：
西南大学食品科学学院
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
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。
译 名：
Effects of Vacuum Tumbling on Quality Characteristics of Hyla Rabbit Meat
作 者：
WANG Zhaoming;HE Zhifei;LI Hongjun;YU Li;HUANG Han;WANG Shan;XU Mingyue;College of Food Science, Southwest University;Chongqing Special Food Engineering and Technology Research Center;Chongqing Special Food Engineering and Technology Research Center;
关键词：
vacuum tumbling;;rabbit meat;;eating quality;;texture properties;;protein solubility
摘 要：
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 p H, 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.
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