Study On Preparation And Storage Quality Of Brine Roasted Rabbit Meat Products

Rabbit meat has high unsaturated fatty acid,high protein and low fat nutritional characteristics,which can prevent cholesterol,fatty liver,high blood pressure and other chronic diseases,and is beneficial to human health,and is gradually becoming an ideal meat in the dietary structure of national livestock and poultry meat.In recent years,with the continuous development of rabbit industry,China has become one of the major countries in the world in terms of rabbit meat production and consumption.However,the degree of deep processing of rabbit meat at home and abroad is much lower than that of other livestock and poultry meat,which greatly hinders the development and popularity of the rabbit industry in China.It not only has the nutritional characteristics of livestock and poultry meat,but also gives a strong smell and red color through the process of sauce and marinade,which is favored by the majority of consumers.At present,most of the development and research on soy brine meat products focus on beef,pork and other livestock and poultry meat,while rabbit meat products research is relatively lacking.Therefore,it is urgent to develop a new type of brined and roasted rabbit meat products with unique flavor and healthy nutrition,aiming to solve the problems of few varieties of rabbit meat products and low utilization rate of rabbit by-products,so as to make rabbit meat products nutritious,casual and diversified,which is of great significance to promote the level of deep processing and large-scale production of rabbit meat in China.In this study,bone-in rabbit meat was used as the main raw material.Firstly,the traditional brining technique was applied to optimize the brining solution formulation of brined and roasted rabbit based on entropy power fuzzy mathematical evaluation model combined with response surface method to determine the optimal additions of salt,sugar and pepper.Secondly,the optimal process parameters of brining power,brining time,baking temperature and baking time of brined and roasted rabbit were determined by comparison and optimization of GA-BP neural network model and response surface method.Under the optimal recipe and process conditions,the physical and chemical indexes and quality change patterns of the brined and roasted rabbits were systematically explored under the key operation processes during the processing.Finally,the changes of physicochemical indexes(moisture content,p H,TBARS,TNB-N),microbial indexes(total bacterial colony)and sensory indexes during storage and the effects on product quality were investigated under three storage conditions of 4?,10?and 25?,and the shelf life under different temperature storage was predicted.The main findings of the study are as follows:1.The range of salt addition was determined by single-factor test from 1% to 5%,the range of sugar addition from 0.5% to 2.5%,and the range of chili pepper addition from 3% to7%,and then Box-Behnken Design(BBD)was used for experimental design,and the information entropy method was applied to determine the weights of each evaluation factor,and the fuzzy mathematical sensory integrated scoring system model was established to determine the The optimal addition ratios were 5% salt,1.67% sugar and 5.96% chili pepper.It was verified that the color,taste,odor and overall acceptability of brined rabbit were 7.22,7.24,7.21 and 7.37,respectively,and the fuzzy sensory score was 7.26.The error between the experimental value and the predicted value was less than 5%,indicating that the combination of entropy-weighted fuzzy mathematical method and response surface for the formulation of brined rabbit brine is practical and feasible.The experimental and prediction errors were less than 5%,indicating that the combination of entropy-weighted fuzzy mathematical method and response surface for the brine formulation of roasted rabbit was feasible.2.The optimal ranges of brining power,brining time,baking temperature and baking time were 600 W?800 W,50 min?60 min,70 ??90 ?,and 30 min?50 min,respectively,determined by single-factor test.Under this condition,the predicted values of shear force and comprehensive sensory score were 1.33 kgf and 9.47 points,respectively,obtained from the response surface model.Then,the optimal process parameters for brining and roasting rabbits were predicted by BP neural network combined with genetic algorithm model: brining power832.04 W,brining time 56.78 min,roasting temperature 76.43 ?,and roasting time 37.58 min.The predicted values of shear force and overall sensory score were 1.30 kgf and 9.52 points,respectively,under this condition.The relative errors were 0.95% and 0.84%,respectively.Comparing the two process optimization prediction models,the GA-BP neural network prediction model has higher accuracy than the response surface optimization model and has greater reference value.3.Under the optimal formulation and process conditions,the changes of physicochemical indexes and oxidative degradation of protein during the processing of brined and roasted rabbit were investigated.The results showed that the moisture content of brined and roasted rabbit reached the maximum value in the marination stage and then decreased in the subsequent processing stages;the p H value increased slowly from 5.71 for fresh meat to5.90 for marination,6.13 for brining,6.15 for roasting,and 6.18 for sterilization with significant variability(P < 0.05);the hardness showed a gradual increase(P < 0.05);the brightness value increased from(p < 0.05),a* and b* values showed a trend of gradual increase with the process;TBARS showed a trend of gradual increase(p < 0.05),and the growth rate of brining stage(DS)was significantly higher than that of other processing stages;the trends of carbonyl group,surface hydrophobicity,and sulfhydryl group can be seen The oxidation of proteins was promoted by the brining,baking and sterilization stages;the degradation of proteins was promoted by the brining,baking and sterilization stages as shown by SDS-PAGE gel electrophoresis analysis.The study showed that the oxidative degradation of protein had a synergistic effect along with the processing process,and was significantly correlated with the changes of physicochemical indexes.4.The effects of different storage temperatures(4 ?,10 ?,25 ?)on the physicochemical indexes(moisture content,p H,TVB-N,TBARS),microbial indexes(total bacterial colony),sensory indexes and shelf life of the products were investigated.The results showed that the changes of p H were the same in all three storage temperatures,showing a trend of decreasing and then increasing;the moisture content showed a gradual decrease;the TVB-N values showed an increasing trend with the extension of storage time,and the change was slow at 4 ? compared with the other two temperatures.The TVBN values reached 16.35mg/100 g,17.45 mg/100 g and 17.21 mg/100 g after 25,18 and 6 days of storage at 4 ?,10 ?and 25 ?,respectively,which exceeded the limit of the national standard;TBARS values and total bacterial colony showed a gradual increase,and the higher the temperature,the faster the increase.Among them,the total number of bacterial colonies exceeded the limit of the national standard for the total number of bacterial colonies of marinated meat products on day25,day 18 and day 6,respectively;with the extension of storage time,the sensory quality of marinated grilled rabbit showed a gradual decrease under the three storage temperatures,and the sensory score decreased at the fastest rate when stored at 25 ?,which indicated that the increase of storage temperature would accelerate the reproduction of microorganisms and make The results indicated that the increase in storage temperature accelerated the growth of microorganisms,which resulted in faster oxidative decay and shorter shelf life of the rabbits.