Effect of Frozen Storage on Physicochemical Properties and Microstructure of Rabbit Meat

doi:10.7506/spkx1002-6630-201414046

FOOD SCIENCE

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Effect of Frozen Storage on Physicochemical Properties and Microstructure of Rabbit Meat

WANG Xiao-xiang 1, XIA Yang-yi1,2,3, SUN Jin-hui1, PENG Zeng-qi4, SHANG Yong-biao1,2,3,*

1. College of Food Science, Southwest University, 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 University, Nanjing 210095, China

Online:2014-07-25 Published:2014-08-26
Contact: SHANG Yong-biao

Abstract

Abstract:

Rabbit longissimus dorsi muscle was examined for the effect of frozen temperature on its pH, color, tenderness, waterholding
capacity, TVB-N, TBARS value, protein solubility, gel G′ value and microstructure. The results showed that during storage
at −18 ℃, rabbit meat pH decreased faster than at −40 and −80 ℃. Higher storage temperature could lead to worse color and
tenderness of rabbit meat, greater thawing loss and cooking loss, higher TVB-N and TBARS values, lower protein solubility and
gel G’ value, and more severe microstructure changes. Fast changes in the investigated parameters were observed after 60 days of
storage at different temperatures, demonstrating the appropriate frozen storage time should not exceed 60 d.

Key words: rabbit, frozen, eating quality, processing characteristics, microstructure

CLC Number:

TS205.7

WANG Xiao-xiang 1, XIA Yang-yi1,2,3, SUN Jin-hui1, PENG Zeng-qi4, SHANG Yong-biao1,2,3,*. Effect of Frozen Storage on Physicochemical Properties and Microstructure of Rabbit Meat[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201414046.

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Effect of Frozen Storage on Physicochemical Properties and Microstructure of Rabbit Meat

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