Changes in Physicochemical Indicators and Total Viable Count of Frozen Rabbit Meat during Pending Process after Thawing

doi:10.7506/spkx1002-6630-201523023

Abstract

Abstract:

Frozen rabbit hind legs and Longissimus dorsi muscle were selected as experimental materials to investigate the
changes in physicochemical indicators and total viable count during pending process after thawing. The results showed
that as the immersion time in water at 20 ℃ increased, pH, cooking loss, drip loss, total volatile basic nitrogen (TVB-N),
total number of colonies and thiobarbituric acid value showed a gradual upward trend and performed a significant increase
between 3-4 h . Sensory evaluation and shear value showed a downward trend with a significant change between 3-4 h,
and reached the minimum level at 7 h. L* and a* values decreased, but b* value increased. Based on physical and chemical
properties and eating quality, the time of pending process after thawing should not exceed 3 h.

Key words: rabbit meat, physicochemical indicators, total viable count, eating quality

CLC Number:

TS251

WANG Xiaojun, ZHANG Binbin, XIA Yangyi, SHANG Yongbiao. Changes in Physicochemical Indicators and Total Viable Count of Frozen Rabbit Meat during Pending Process after Thawing[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201523023.

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Changes in Physicochemical Indicators and Total Viable Count of Frozen Rabbit Meat during Pending Process after Thawing

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