宰后高温诱导制备类PSE兔肉

doi:10.7506/spkx1002-6630-201413016

食品科学

宰后高温诱导制备类PSE兔肉

王晓香，刘爽，尚永彪，彭增起

1.西南大学食品科学学院，重庆 400716；2.农业部农产品贮藏保鲜质量安全评估实验室（重庆），重庆 400716；
3.重庆市特色食品工程技术研究中心，重庆 400716；4.南京农业大学农业部农畜产品加工与质量控制重点开放实验室，江苏南京 210095

出版日期:2014-07-15 发布日期:2014-07-18

Preparation of PSE Rabbit Meat through High Temperature Induction after Slaughter

WANG Xiao-xiang, LIU Shuang, SHANG Yong-biao, PENG Zeng-qi

1. College of Food Science, Southwest U niversity, Chongqing 400716, China; 2. Quality and Safety Risk Assessment Laboratory
of Products Preservation(Chongqing), Ministry of Agriculture, Chongqing 400716, China; 3. Chongqing Special Food Programme
and Technology Research Center, Chongqing 400716, China; 4. Key Laboratory of Agricultural and Animal Products Processing and
Quality Control, Ministry of Agriculture, Nanjing Agricultural U niversity, Nanjing 210095, China

Online:2014-07-15 Published:2014-07-18

摘要/Abstract

摘要：

研究了类苍白、松软、表面汁液渗出（pale soft exudative，PSE）兔肉的制备方法，以保证PSE兔肉科学研究用实验材料品质的一致性。以新鲜的兔背最长肌和后腿肉为实验材料，参照猪、家禽PSE肉的制备方法，研究37 ℃水浴条件下兔背最长肌和腿肌肉感官品质、pH值、色泽、失水率、弹性、肌原纤维蛋白溶解度及弹性储能模量（G′）的变化。结果表明：随着处理时间的延长，兔背肌和腿肌的感官品质下降；pH值、a*值、弹性、蛋白质的溶解度及凝胶G′值均显著下降（P＜0.05）；L*值和失水率显著增加（P＜0.05）。水浴2 h时，兔背肌肉的极限pH＜5.74，L*＞63.40，汁液损失率＞25.36%；3 h时，兔腿肌肉的极限pH＜5.84，L*＞56.82，汁液损失率＞17.85%。在37 ℃保温2 h，兔背肌肉表现出了PSE肉的特征；在37 ℃保温3 h，兔腿肌肉表现出了PSE肉的特征。

关键词: PSE兔肉, pH值, 蛋白质溶解度, 凝胶特性

Abstract:

The objective of this study was to develop a simple method to prepare pale, soft and exudative (PSE) rabbit meat.
In order to ensure the consistency of test material, rabbit longissimus dorsi and rear leg muscles were used as raw materials
to prepare PSE rabbit meat as described for PSE pork and poultry meat. U nder water bath at 37 ℃, the changes in sensory
quality, pH, color, dehydration rate, elasticity, myofibrillar protein solubility and gel G’ value of rabbit longissimus dorsi
and rear leg muscles were investigated. The results indicated that with the extension of treatment time, both muscles had
worse sensory quality; pH, a* value, elasticity, myofibrillar protein solubility and gel G’ value were significantly decreased
(P ＜ 0.05); L* value and water loss rate were increased (P ＜ 0.05). After water bath heating for 2 h, the limit pH of
longissimus dorsi muscle was less than 5.74, L* value was larger than 63.40, and water loss rate was higher than 25.36%;
when the heating time was extended to 3 h, the limit pH of rear leg muscle was less than 5.84, L* value was larger than
56.82, and water loss rate was higher than 17.85%. After being held at 37 ℃ for 2 h, longissimus dorsi muscle exhibited the
PSE characteristics; this result was observed for rear leg muscle after 3 h of holding at 37 ℃.

Key words: PSE rabbit meat, pH, protein solubility, gelation characteristics

王晓香，刘爽，尚永彪，彭增起. 宰后高温诱导制备类PSE兔肉[J]. 食品科学, doi: 10.7506/spkx1002-6630-201413016.

WANG Xiao-xiang, LIU Shuang, SHANG Yong-biao, PENG Zeng-qi. Preparation of PSE Rabbit Meat through High Temperature Induction after Slaughter[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201413016.

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宰后高温诱导制备类PSE兔肉

Preparation of PSE Rabbit Meat through High Temperature Induction after Slaughter

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