Changes in Functional Properties of Myofibrillar Protein in Frozen Rabbit Meat during Pending Process after Thawing

doi:10.7506/spkx1002-6630-201523020

Abstract

Abstract:

The purpose of this study was to explore the changes in functional properties of myofibrillar protein in frozen
rabbit meat during pending process after thawing. Rabbit rear legs and longissimus dorsi muscles were frozen for 7 days
at −18 ℃. Thereafter, the meat samples were taken out, thawed in 20 ℃ water until the internal temperature reached
0 ℃, and then kept in the water for another 7 h. The solubility, A-SH and T-SH contents, emulsification properties, surface
hydrophobicity, rheological properties and gel properties of rabbit meat myofibrillar protein were found to gradually
decrease with the extension of storage time in water, especially significantly at 4 h (P < 0.05). On the contrary, surface
hydrophobicity steadily rose especially significantly at 4 h (P < 0.05). Elastic modulus (G’) value of myofibrillar protein also
gradually declined during the heating process, and gel-forming capability of rabbit meat myofibrillar protein decreased.

Key words: rabbit meat, pending process, myofibrillar protein, functional properties

CLC Number:

TS251

LIN Jing, ZHANG Binbin, WANG Xiaojun, SHANG Yongbiao. Changes in Functional Properties of Myofibrillar Protein in Frozen Rabbit Meat during Pending Process after Thawing[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201523020.

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Changes in Functional Properties of Myofibrillar Protein in Frozen Rabbit Meat during Pending Process after Thawing

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