Effects of Different Thawing Methods on Quality Characteristics of Hyla Rabbit Meat

doi:10.7506/spkx1002-6630-201514049

Abstract

Abstract:

The effects of five different thawing methods including natural thawing, thawing with flowing water, microwave
thawing, low-temperature thawing and ultrasonic thawing on quality characteristics of Hyla rabbit meat were investigated.
The differences in basic eating quality, textural properties, total volatile basic nitrogen (TVB-N) and thiobarbituric acidreactive
substance (TBARS) were analyzed among five thawed samples. The results showed that significant correlations
existed among basic eating quality, textural properties, TVB-N and TBARS. Different thawing methods exerted a certain
impact on quality changes of Hyla rabbit meat. There were significant differences in cooking loss, TVB-N, TBARS, a*,
b*, hardness, gumminess and chewiness compared to the control group (frozen rabbit meat) (P < 0.05). The pH value, L*,
cohesiveness and springiness of the thawed samples were not significantly different from those of the control group (P >
0.05). Among the five thawing methods, microwave thawing not only maintained better tenderness and color, but also resulted in
the lowest cooking loss, pH, TVB-N and TBARS. Compared with other thawing methods, microwave thawing was more suitable
to maintain the quality of rabbit meat. However, some problems still existed, so thawing methods need to be further studied.

Key words: thawing methods, Hyla rabbit meat, quality characteristics

CLC Number:

TS251.1

YU Li1, HE Zhifei1,2, ENKHMAA Batjargal1, LI Hongjun1,2,*, WANG Zhaoming1, HUANG Han1, XU Mingyue1, WANG Shan1. Effects of Different Thawing Methods on Quality Characteristics of Hyla Rabbit Meat[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201514049.

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Effects of Different Thawing Methods on Quality Characteristics of Hyla Rabbit Meat

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