| Rabbit meat is a typical three-high and three-low food with high protein, high lysine, high digestibility, low-fat, low-cholesterol, low-calorie nutrition, and the meat is tender, taste delicious, nutritious. People pay more and more attention on rabbit meat with the focus on healthy diet. China is the largest producer of rabbit, rabbit meat production is increasing year by year, and the rabbit industry development prospects were bright. Rabbit need frozen storage and thawing by transportation, sales and processing, however, frozen storage and thawing will impact to some extent on the quality of rabbit meat.. For this purpose this paper compared the impact on the quality of rabbit meat by different frozen storage temperature (-18°C to-40°C,-80°C) and different frozen storage time (0-4months); by the number of freeze-thaw cycles (0,1,3,5); by the thawing method (air thawed refrigerated thaw thawed hydrostatic). Designed to get the law of rabbit meat quality changes in frozen storage and thawing process, and provide experimental data for further study of the changes in the rabbit meat quality and provided reliable theoretical basis for the storage and processing of the rabbit. The experimental results are as follows:1Rabbit meat at-18°C,-40°C and-80℃frozen storage, with the extension of frozen time, pH decreased firstly and then increased; thawing loss and cooking loss increased gradually, the water retention reduced gradually; CF increased gradually, tenderness decreased gradually; color varies, L*value (brightness) increased gradually, a*value (redness) decreased gradually and b*value (yellowness) increased; TVB-N value increased gradually; TBARS value increased gradually; myofibrillar protein solubility declined gradually; T-SH and A-SH decreased gradually; rabbit meat emulsion gel G ’and G " also reduced in the heating process, rabbit protein’s ability to form gel weakened; myofibrillar proteins of several strip shallower and protein degradation; microstructure also showed that the muscle fibers get the greater damage, the integrity and compact get worse with the extension of frozen time.2In the same frozen storage time, Different temperature had a great influence on the various indicators of the rabbit meat. The higher temperature, the faster the pH value rised; Thaw loss and cooking loss increased faster and the water retention got worse; shearing force rised faster, tenderness got worse; color of L*value (brightness) increased faster, a*value (redness) reduced faster and b*value (yellowness) rised faster; TVB-N value increased faster; TBARS value rised faster; Myofibrillar protein solubility decreased faster; T-SH and A-SH reduced faster; The rabbit meat emulsion gel G’and G " also reduced in the heating process, rabbit protein’s ability to form gel weakened; Myofibrillar protein bands shallowed faster, the faster protein degradation; Microstructure also showed that the higher temperature, the greater the damage to the muscle fibers, the worse on the integrity and compact of the muscle fibers.3Comprehensive comparison can be seen: Frozen storage shorter time and lower temperature, the quality of the rabbit remains better relatively. The quality of rabbit meat decline fastest at-18℃, decline slow relatively at-40℃, decline slowest at-80℃and Its quality remained best.4Rabbit meat on the condition of freeze-thaw cycles, With the number of freezing-thawing cycles increased, the pH value rised firstly and then declined and the downwarded trend overall; Thaw loss and cooking loss increased and water retention decreased; Color varies, L*value (brightness) increased gradually, a*value (redness) decreased and b*value (yellowness) increased gradually; CF increased firstly and then decreased; TVB-N value increased gradually; TBARS value increased gradually; Myofibrillar protein solubility decreased; T-SH and A-SH decreased; rabbit meat emulsion gel G ’and G " also reduced in the heating process, rabbit protein’s ability to form gel weakened; myofibrillar proteins of several strip shallower and protein degradation; Microstructure showed that muscle fiber rupture or disconnect, integrity and tightness of the muscle fibers gradually decreased.5Rabbit meat thawed in cold storage process, pH value increased gradually, the CF decreased, color of L*value (brightness) decreased gradually, a*value (redness) decreased and b*value (yellowness) increased firstly and then decreased, TVB-N value and TBARS value rised gradually, The total number of colonies increased, Rabbit quality decreased gradually and emergenced phenomenon of spoilage. Rabbit meat pH, TVB-N value, TBARS value and total number of colonies showed a high degree of consistency.6Rabbit meat thawed by different methods had a great influence on the rabbit meat quality. Overall, rabbit meat thawed by air protected the worst of the indicators of the rabbit meat. Thawed by refrigerated had a good protective effect of the color of rabbit meat, but other indicators in relatively low position. Thawed by hydrostatic could get better protection of rabbit meat quality and extend shelf life of rabbit meat. |
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