| Rabbit meat is characterized by high nutrition.Rabbit meat has attracted the attention of contemporary consumers.In the process of curing meat products,thermal processing is an essential step.Heating conditions determine the texture of meat and meat products,taste,color,its unique flavor,etc.The conditions of thermal processing depend on the type of meat and meat products,and the different types of meat products need to be adapted to the heating method,temperature and time.it is necessary to strictly control the conditions of thermal processing,to ensure that the final product to obtain the best edible quality and ideal sales quality and good storage performance.Therefore,it is of great scientific significance and application value to carry out the thermal processing research of meat science.In this study,the effects of heating temperature and heating time on the quality characteristics of rabbit meat and the function of myofibrillar protein were studied in Sichuan white rabbits.The quality of Sichuan white rabbits was studied with the change of hot working conditions.The theory of thermal processing of rabbit meat provides the theoretical basis for the meat quality regulation of rabbit meat products and the development of low temperature rabbit meat products.The main research conclusions are as follows.1.The effects of heating temperature on rabbit meat quality were studied.The results showed that the pH of rabbit meat was significantly higher than that of raw meat(p <0.05),but the change of pH was not obvious after heating to 80?.With the increase of temperature,the hardness of rabbit meat increased significantly(p<0.05).The elasticity did not change with the increase of temperature,and the change of gelatinity and chewiness Is rising.The shearing force of the rabbit meat rises first and then descends,and then the rising trend changes.The drip loss rate showed a significant increase with the increase of temperature(p<0.05).The color difference analysis showed that the L* value of rabbit meat increased with the increase of temperature,and the temperature decreased from 80 to 90?,a * decreases with increasing temperature,b* increases first and then decreases with increasing temperature.2.The effect of heating time on rabbit meat quality was studied.Results of the surface: With the heating time,the pH value as a whole showed an upward trend.Hardness increases with the heating time,but 90? under the conditions of heating to 30 min after the hardness began to decline.Elasticity and chewiness tend to increase first and then decrease with the prolongation of heating time.The shear force showed a significant increase in the trend(p<0.05).The leach loss of the rabbit meat increases with the prolongation of the heating time.The L* value increases first and then decreases with the heating time,and the a* and b* increase with the heating time.3.The effect of heating temperature on the function of myofibrillar protein was studied.The results showed that the solubility of myofibrillar protein showed a significant decrease with the increase of heating temperature(p<0.05),and the surface hydrophobicity showed a trend of increasing and then decreasing.The turbidity of myofibrillar protein increased with the temperature And increased to 50°C,and the change trend was slow after 50°C.The total thiol content of myofibrillar protein decreased with the increase of temperature,and the emulsifying activity increased first and then decreased with the increase of heating temperature,and reached the maximum at 70 ?.With the increase of heating temperature,the intensity of endogenous fluorescence decreases.The maximum emission wavelength of endogenous fluorescence intensity from the raw temperature of raw milk to 80 ? redshift phenomenon occurs,80 ~ 90? blue shift phenomenon.SDS-PAGE electrophoresis patterns showed that the band was narrowed after heating to 50 °C and a new band appeared during the heating process.4.The effect of heating time on the functional properties of myofibrillar protein was studied.The results showed that the solubility of myofibrillar protein decreased with the prolongation of heating time,but the decrease trend was not significant.The hydrophobicity of myofibrillar protein tends to decrease as a whole.Turbidity decreases with time.Total sulphur as the change of heating time the overall trend was not significant(p > 0.05).SDS-PAGE analysis of myofibrillar protein was carried out at 90? for 10 min.After 10 min of heating,the myofibrotic heavy chain band with molecular weight of 220 k Da could be narrowed.under the conditions of 90? heating,a short period of time the basic structure of the protein did not significantly change.5.The effect of heating on the properties of myofibrillar gel was studied.The results show that the hardness of myofibrillar gel increases with the increase of heating temperature.When the temperature reaches 80?,the gel becomes soft and the water holding capacity decreases with the increase of temperature In the rise and then down the trend,at 70? is the largest water holding capacity.The gel whiteness increases as the temperature increases.The ionic bond and hydrogen bond decrease with the increase of temperature,and the hydrophobic interaction increases first and then decreases.In comparison,about 70 ° C is the appropriate temperature for preparing the gel.6.With the increase of the heating time,the gel hardness increased significantly(p <0.05),and the water retention showed a tendency to decrease first and then decrease.The whiteness of the gel increased first and then decreased with the prolongation of time.Bond,hydrogen bond and hydrophobic interaction are all decreased with the heating time.Comprehensive comparison,20 min is the preparation of the gel suitable holding time.7.The gel hardness,water holding capacity and gel whiteness all decreased significantly with the increase of the initial heating temperature(p<0.05).The ionic bond increased with the increase of the initial heating temperature,Both the hydrogen bond and the hydrophobic interaction all decrease with the increase of the initial heating temperature,and the hydrophobic interaction plays a greater role in the three.As the initial heating temperature increases,the gel texture deteriorates,so that 20 °C is the appropriate starting temperature for the preparation of the gel. |
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