FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (2 ): 119-122.doi: 10.7506/spkx1002-6630-200902023

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Study on Synthetic Preservation Techniques of Peppery Diced Rabbit Meat Product

XIONG Guo-yuan1， XU Xing-lian2，ZHANG Wei1， WU Shi-yi2   

  1. (1. Animal Science and Veterinary Institute, Anhui Agricultural Science Academy, Hefei 230031, China；
    2. Key Laboratory of Agricultural and Animal Products Processing and Quality Control, Ministry of Agriculture,
    Nanjing Agricultural University, Nanjing 210095, China)
  • Received:2008-01-04 Revised:2008-05-04 Online:2009-01-15 Published:2010-12-29
  • Contact: XIONG Guo-yuan1 E-mail:guoyuanx979@sina.com

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Abstract:

Study of synthetic preserving techniques was carried out in peppery diced rabbit meat produce by implementing hurdle technologies and processing improvement. The synthetic preservation included the following operations: optimum water bathing treatment (85 to 90 ℃, heating 30 min, rapid cooling down and repeat once), instantaneous deep frying and application of an optimized combination preservatives (0.05% nisin, 0.05% lysozyme and 2% sodium lactate). The results of synthetic preservation showed that the shelf-life of peppery diced rabbit meat produce could be extended to 240 d at 15 to 20 ℃.

Key words: peppery diced rabbit meat product, synthetic preservation, multiple preservative solution, instantaneous deep frying, second disinfection

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