反复冻融对兔背最长肌肉品质特性和微观结构的影响

doi:10.7506/spkx1002-6630-201407008

食品科学

反复冻融对兔背最长肌肉品质特性和微观结构的影响

张丹，孙金辉，王晓香，尚永彪，彭增起

1.西南大学食品科学学院，重庆 400715；2.农业部农产品贮藏保鲜质量安全评估实验室（重庆），重庆 400715；
3.重庆市特色食品工程技术研究中心，重庆 400715；4.南京农业大学食品科技学院，南京 210095

出版日期:2014-04-15 发布日期:2014-04-18

Effects of Freeze-Thaw Cycle on the Quality Properties and Microstructure of Rabbit Muscle

ZHANG Dan, SUN Jin-hui, WANG Xiao-xiang, SHANG Yong-biao, PENG Zeng-qi

1. College of Food Science, Southwest University, Chongqing 400715, China; 2. Quality and Safety Risk Assessment Laboratory of
Products Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, China; 3. Chongqing Special Food Programme and
Technology Research Center, Chongqing 400715, China; 4. College of Food Science and Technology,Nanjing Agricultural University, Nanjing 210095, China

Online:2014-04-15 Published:2014-04-18

摘要/Abstract

摘要：

研究反复冻融对兔肉品质特性和微观结构的影响。兔背最长肌置于－40 ℃条件下冷藏7 d，取出并自然解冻后，测定兔肉的解冻损失、pH值、色泽、蒸煮损失、剪切力、蛋白质溶解度、肉糜流变学性质及微观结构等。结果显示：随着冻结-解冻次数的增加，兔背最长肌肉的pH值、剪切力和溶解度都显著降低（P＜0.05）；解冻损失和蒸煮损失显著增加（P＜0.05），肌肉保水性下降；亮度（L*）和黄度（b*）逐渐增加，红度（a*）显著降低，表明肌肉反复冻融后失去了鲜肉应有的颜色；G’在加热过程中也逐渐降低，兔肉蛋白形成凝胶的能力减弱；微观结构发生明显变化，肌内膜破裂、肌束间空隙增大、结构松散等。反复冻融导致兔肉的品质下降，微观结构受到破坏。

关键词: 兔肉, 反复冻融, 品质特性, 流变学性质, 微观结构

Abstract:

The purpose of this study was to research the effects of freeze-thaw cycle on the quality properties andmicrostructure of rabbit muscle. The rabbit longissimus dorsi was frozen for 7 d at － 40 ℃ and then allowed to naturallythaw. The thawing loss (TL), pH, color, cooking loss (CL), shear force (SF) protein solubility, rheological properties andmicrostructure of rabbit meat were studied. The results showed that with increasing the number of freeze- thaw cycles,the pH, SF and protein solubility were significantly decreased (P ＜ 0.05), while TL and CL were increased significantly(P ＜ 0.05). L* (lightness) and b* (yellowness) rose gradually, whereas a* (redness) declined significantly (P ＜ 0.05). G’also declined gradually during the heating process. The microstructure was altered obviously, as indicated by endomysialbreakdown, increased space between fibers, loose structure, and so on. After repeated freeze-thaw cycles, the qualityproperties of rabbit meat declined and the microstructure of muscle was damaged seriously.

Key words: rabbit, freeze-thaw cycle, quality properties, rheological properties, microstructure

张丹，孙金辉，王晓香，尚永彪，彭增起. 反复冻融对兔背最长肌肉品质特性和微观结构的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201407008.

ZHANG Dan, SUN Jin-hui, WANG Xiao-xiang, SHANG Yong-biao, PENG Zeng-qi. Effects of Freeze-Thaw Cycle on the Quality Properties and Microstructure of Rabbit Muscle[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201407008.

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反复冻融对兔背最长肌肉品质特性和微观结构的影响

Effects of Freeze-Thaw Cycle on the Quality Properties and Microstructure of Rabbit Muscle

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