致昏电压对兔肉品质的影响研究

食品科学 ›› 2007, Vol. 28 ›› Issue (3): 50-54.

致昏电压对兔肉品质的影响研究

熊国远, 朱秀柏, 徐幸莲, 施帅, 汤祥明

安徽省农科院畜牧兽医研究所；南京农业大学农业部畜产品加工与质量控制重点开放实验室；南京师范大学食品与营养系安徽合肥230031；安徽合肥230031；江苏南京210095；江苏南京210097；

出版日期:2007-03-15 发布日期:2011-12-31

Effects of Stunning Voltages on Meat Quality of Rabbit

XIONG Guo-Yuan, ZHU Xiu-Bai, XU Xing-Lian, SHI Shuai, TANG Xiang-Ming

1.Animal Science and Veterinary Institute, Anhui Academy of Agricultural Sciences, Hefei 230031, China; 2. Key Laboratory of Agricultural and Animal Products Processing and Quality Control, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China;3. Department of Food and Nutrition, Nanjing Normal University, Nanjing 210097, China

Online:2007-03-15 Published:2011-12-31

摘要/Abstract

摘要： 采用100、75、65、55V和人工致昏(对照组)的宰杀方式,研究其对兔肉品质的影响,结果表明:不同致昏电压对兔肉pH值的影响差异不显著(p>0.05),只有75V致昏组与100V致昏组间宰后1h的背最长肌pH值差异显著(p<0.05);宰后1h,不同致昏电压对兔背最长肌的肉色亮度L*值、红度a*值、黄度b*值和后腿肉的L*值、a*值的影响差异不显著(p>0.05);宰后24h,75V致昏组的肌肉颜色鲜红,而人工致昏组和100V致昏组的肌肉颜色较苍白;100V致昏组的滴水损失最大,为3.738%,而75V致昏组的最小,为2.420%;蒸煮损失最大的为100V致昏组,最小的为55V致昏组,其次是75V组;肌肉嫩度最好的是75V致昏组,最差的是人工致昏组。

关键词: 致昏电压, 獭兔肉, 食用品质

Abstract: The meat quality was studied after rabbit stunned in 100V(voltage) or 75, 65, 55V electrical stunning voltage and manual stunning(stick stunning as control group). The results showed: There is not significant difference between the effects of meat pH with different stunning voltages(p>0.05), but the rabbit pHLD1(the rabbit longissimus lumborum muscle pH for 1 hour after slaughter) is of significant difference between 75V and 100V electrically stunned groups. The difference is not significant about the effects of different stunning voltages on rabbit LD muscle of color L* value(lightness), a* value, b* value and rabbit BF (biceps femoris) muscle of color L* value or a* value for 1 hour after slaughter. 24 hours after slaughter, the muscle color of 75V electrically stunned group is fresh red, but 100V electrically stunned and manual stunned groups are pale. The drip loss of 100V electrically stunned group is the highest (3.738%), while the drip loss of 75V electrically stunned group is the lowest(2.420%). The cooking loss of 100V electrically stunned group is the highest, while that of 55V electrically stunned group is the lowest and 75V electrically stunned group is in-between. The tenderness of 75V electrically stunned group is best, while that of manually stunned group is the worst.

Key words: stunning voltages, rabbit meat, eating quality

熊国远, 朱秀柏, 徐幸莲, 施帅, 汤祥明. 致昏电压对兔肉品质的影响研究[J]. 食品科学, 2007, 28(3): 50-54.

XIONG Guo-Yuan, ZHU Xiu-Bai, XU Xing-Lian, SHI Shuai, TANG Xiang-Ming. Effects of Stunning Voltages on Meat Quality of Rabbit[J]. FOOD SCIENCE, 2007, 28(3): 50-54.

[1]	张玉荣，周显青，彭超. 不同储藏年限稻谷的品质及蒸谷米加工适应性分析[J]. 食品科学, 2021, 42(9): 39-45.
[2]	赵卿宇，郭辉，沈群. 两种香米在不同温度储存过程中理化性质和食用品质的变化[J]. 食品科学, 2021, 42(9): 160-168.
[3]	郭迅，曾名湧，董士远. 牡蛎蒸煮过程中的品质变化[J]. 食品科学, 2021, 42(5): 24-31.
[4]	赵文宇，赵美钰，王可心，魏丹阳，马壮，秦磊，董秀萍. 油炸方式对高白鲑肌肉食用品质的影响[J]. 食品科学, 2021, 42(4): 72-79.
[5]	徐姝，刘冬梅，王勇，陈东坡，周鹏. 蒸烤模式对南美白对虾食用品质的影响[J]. 食品科学, 2021, 42(3): 136-142.
[6]	胡春林，谢晶. 蛋白质氧化对肉食用品质影响的研究进展[J]. 食品科学, 2021, 42(17): 275-281.
[7]	李明杨，陈胜慧子，牛希跃，许倩，任晓镤，彭增起. 抗氧化剂对油炸肉制品品质及杂环胺形成的影响[J]. 食品科学, 2021, 42(16): 29-38.
[8]	张泽，赵迪，粘颖群，周光宏，李春保. 低温慢煮对红烧肉食用品质及其蛋白消化率的影响[J]. 食品科学, 2021, 42(1): 93-100.
[9]	李明杨, 牛希跃, 许倩, 任晓镤, 彭增起. 新疆传统腌制对烤羊肉食用品质及杂环胺含量的影响[J]. 食品科学, 2021, 42(1): 115-123.
[10]	李君珂，孙雪梅，柳全文，谭晓冕. 绿原酸对不同加热方式的草鱼品质的影响[J]. 食品科学, 2020, 41(4): 80-85.
[11]	张玉荣，周显青，彭超，李建飞. 不同储藏年限稻谷的品质及鲜湿米粉加工适应性分析[J]. 食品科学, 2020, 41(23): 42-48.
[12]	陈雪，罗欣，朱立贤，董鹏程，韩明山，郝剑刚，张一敏. 牛羊肉冰温保鲜技术研究进展[J]. 食品科学, 2019, 40(7): 314-319.
[13]	程天赋，蒋奕，张翼飞，赵茉楠，俞龙浩. 基于低场核磁共振研究不同解冻方式对冻猪肉食用品质的影响[J]. 食品科学, 2019, 40(7): 20-26.
[14]	袁凯，张龙，谷东陈，吴娜，陶宁萍，王锡昌，李钰金，刘远平. 肉品中的蛋白质氧化机制及其影响因素[J]. 食品科学, 2018, 39(5): 329-335.
[15]	邓凯波，黄雅萍，许正金，傅灵韵，郑宝东. 白羽肉鸡胸腿肉的氧化对食用品质和钙蛋白酶活性的影响[J]. 食品科学, 2018, 39(23): 87-92.