Effect of Repeated Freezing and Thawing on Fatty Acid Profile Changes during Processing of Chansi Cured Rabbit

doi:10.7506/spkx1002-6630-201512049

Abstract

Abstract:

Rabbit meat subjected to repeated cycles of freezing and thawing was use to produce Chansi cured rabbit, a
unique Chinese cured meat product. Changes in the fatty acid composition were monitored during the processing of Chansi
cured rabbit. The results showed that the fat contents of raw (frozen and thawed), cured and roasted rabbit meat significantly
decreased with increasing number of freeze-thaw cycles, and thiobarbituric acid reactive substances (TBARS) values
significantly increased when compared to those of fresh rabbit meat (P < 0.05). Palmitic acid (C16:0) and linoleic acid (C18:2)
were detected in frozen and thawed rabbit meat. The degradation of fat produced oleic acid (C18:1), during the processing of
Chansi cured rabbit. The fatty acid composition also significantly changed in the raw rabbit meat after being cured and baked
(P < 0.05). The lowest fat content of 0.023 8% and the highest TBARS value of 0.216 8 mg/kg were found in Chansi cured
rabbit with 5 repeated freeze-thaw cycles. This study has shown that repeated freezing and thawing has a significant effect on
the fatty acid composition of Chansi cured rabbit.

Key words: freezing and thawing, Chansi cured rabbit, fatty acids

CLC Number:

TS251.54

SU Yan1, XIA Yangyi1,2,*. Effect of Repeated Freezing and Thawing on Fatty Acid Profile Changes during Processing of Chansi Cured Rabbit[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201512049.

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Effect of Repeated Freezing and Thawing on Fatty Acid Profile Changes during Processing of Chansi Cured Rabbit

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