Abstract:

Rabbit rear leg meat was investigated for changes in physical and chemical qualities after deodorization with a
brewer’s yeast extract having alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) activity under different
conditions. The results showed that the samples deodorized at 25 ℃, pH 7.0 with a solid/liquid ratio of 1:2 for 50–60 min
had the lowest thiobarbituric acid (TBA) values and sensory evaluation values. Total volatile basic nitrogen (TVB-N) values
were the lowest and changed slowly during treatment for 50–60 min at 15–30 ℃ and pH 6.5–7.5 with a solid/liquid ratio of
1:0.5–1:2. Treatment for 50 min at 30–40 ℃and pH 8.0 with a solid/liquid ratio of 1:1 had little impact on color of rabbit
meat. Both cooking loss and shear values were the lowest when the treatment was proceeded for 60–70 min at 25 ℃ and pH
8.0 with a solid/liquid ratio of 1:2.5. The solid to liquid ratio had only a slight impact on physicochemical properties of rabbit
meat. Based on comprehensive consideration of physical and chemical indicators it can be concluded that the best conditions
for deodorization of rabbit meat with the extract were 25 ℃, pH 8.0, a solid/liquid ratio of 1:2 and 50 min.

Key words: brewer’s yeast extract, rabbit leg meat, deodorization conditions, physicochemical properties