食品科学

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反复冻融对缠丝兔加工过程中脂肪酸含量变化的影响

苏 燕1,夏杨毅1,2,*   

  1. 1.西南大学食品科学学院,重庆 400715;2.重庆市特色食品工程技术研究中心,重庆 400715
  • 出版日期:2015-06-25 发布日期:2015-06-12
  • 通讯作者: 夏杨毅
  • 基金资助:

    公益性行业(农业)科研专项(201303082-7);西南大学博士基金项目(SWU113103)

Effect of Repeated Freezing and Thawing on Fatty Acid Profile Changes during Processing of Chansi Cured Rabbit

SU Yan1, XIA Yangyi1,2,*   

  1. 1. College of Food Science, Southwest University, Chongqing 400715, China;
    2. Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China
  • Online:2015-06-25 Published:2015-06-12
  • Contact: XIA Yangyi

摘要:

以反复冻融兔肉为原料,分析缠丝兔加工过程中的脂肪酸含量变化。结果表明:与新鲜原料兔肉对照,随着冻融次数增加,反复冻融原料兔肉及其腌制后和烘烤后的脂肪含量显著降低,硫代巴比妥酸值显著增加(P<0.05);原料兔肉检测出棕榈酸(C16∶0)、亚油酸(C18∶2)等脂肪酸,在缠丝兔加工过程中,脂肪降解产生了油酸(C18∶1);反复冻融兔肉在腌制和烘烤后的脂肪酸也呈显著性变化(P<0.05);5 次冻融原料的缠丝兔脂肪含量最低(0.023 8%)、硫代巴比妥酸值最高(0.216 8 mg/kg)。表明兔肉反复冻融对缠丝兔的脂肪酸含量影响显著。

关键词: 冻融, 缠丝兔, 脂肪酸

Abstract:

Rabbit meat subjected to repeated cycles of freezing and thawing was use to produce Chansi cured rabbit, a
unique Chinese cured meat product. Changes in the fatty acid composition were monitored during the processing of Chansi
cured rabbit. The results showed that the fat contents of raw (frozen and thawed), cured and roasted rabbit meat significantly
decreased with increasing number of freeze-thaw cycles, and thiobarbituric acid reactive substances (TBARS) values
significantly increased when compared to those of fresh rabbit meat (P < 0.05). Palmitic acid (C16:0) and linoleic acid (C18:2)
were detected in frozen and thawed rabbit meat. The degradation of fat produced oleic acid (C18:1), during the processing of
Chansi cured rabbit. The fatty acid composition also significantly changed in the raw rabbit meat after being cured and baked
(P < 0.05). The lowest fat content of 0.023 8% and the highest TBARS value of 0.216 8 mg/kg were found in Chansi cured
rabbit with 5 repeated freeze-thaw cycles. This study has shown that repeated freezing and thawing has a significant effect on
the fatty acid composition of Chansi cured rabbit.

Key words: freezing and thawing, Chansi cured rabbit, fatty acids

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