| Although China is one of the main countries for rabbit meat, processed rabbit products is relatively scare in meat market due to its inherent earthier odor and difficulty of color formation. In this study, a novel rabbit jerky was prepared using formation with combined starter and its quality, physical and chemical properties of fermented rabbit jerky were investigated. In addition, ultra high pressure was used to improve curing color. First, rabbit meat were divided into five groups:control group, low bacteria group (adding with 106 CFU/g of culture), the middle bacteria group (adding with 107 CFU/g of culture), high bacteria group (adding with 108 CFU/g of culture) and acetate group (soaking with 5% acetate for 10min).The pH, bacteria flora in meat fermentation processmoisture content in drying process was detected as well as the properties, such as nitrite residue, color, flavor, texture. Various pressure (0.1 Mpa, 100MPa,200MPa 400MPa)was used to treat rabbit meat before or after marinating and the effects on rabbit meat color was analyzed.The results showed that no significant difference was observed between 25 ℃ and 30 ℃ for the growth of Lactobacillus plantarum and pentosespediococcuswhereas a slow growth occurring at and below 15 ℃. Lactobacillus plantarum have a strong ability of producing acid at 25 ℃ and 30 ℃, while pentoses pediococcusshowed strong nitrite reduction activity at 25 ℃. From the results, temperature fermentation was controlledat 25 ℃.During fermentation, the pH of the meat reduced, positively correlated with the content of starter. The pH of the acetic acid group kept constant. In drying process (60 ℃, 5h), the high culture group showed a fastest water loss due to the isoelectric point induced protein denaturation, followed by the acetic acid groupAddition ofculture starters significantly reduced the nitrite residue and improved variety and richness of flavor of the rabbit jerky. Sensory evaluation showed that middle culturegroup was the best among all the groups. It was concluded that fermentation can effectively get rid of earthier odor, contributing improving of the organoleptic qualities of rabbit jerky. Meanwhile, a certain extent of improving of curing color in terms of rabbit Red value (a*) was obtained due to the enhancing ofNOMb production.However, this improving was not satisfied for products processing.To further enhance the meat color, rabbit with or without marination were subjected to various pressures (0.1 MPa, 100MPa,200MPa,400MPa). With Mb as the control, the effect of high pressure on rabbit meat color,the amount of Mb and nitrite residue was investigated. The results showed that the treatment of 100MPa and 200MPa can improve Red value of the meat while 400MPa lead to a decrease of Red valuedue to changes of the structure of Mb. No significant effect was observed for the 400MPa treatment on the marinated rabbit.Marinationprior to ultra high pressure (UHP)can effectively protect keeping the red color of rabbit meat.100MPa and 200MPa had no significant effect on nitrite residue while 400MPa pressureprior to the marinated rabbit meat made the nitrite residues increased. In a conclusion, marinationprior toUHP can improve the curing color for rabbit jerky. |
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