为提高兔肉的商品价值,将兔肉背最长肌、腹肌和后腿肌在4 ℃冷藏条件下贮藏10 d,研究腥味物质己醛和己酸的变化规律及各项指标的变化。通过挥发性盐基氮(total volatile basic nitrogen,TVB-N)表征兔肉新鲜度,硫代巴比妥酸值(thiobarbituric acid-reactive substances,TBARS)和脂肪氧合酶(lipoxygenase,LOX)活性表征脂肪氧化程度。研究结果表明,随着贮藏时间的延长, TVB-N和TBARS显著增长(P<0.05),后腿肌、腹肌和背最长肌的TVB-N分别在2 d和4 d接近国家标准中的限定值;不同部位的LOX活性在贮藏期表现为先增大后减小;腹肌的己醛含量显著增加(P<0.05),而背最长肌和后腿肌的含量变化较小且始终小于腹肌的含量;3个部位的己酸含量都存在显著下降再上升的趋势,但仅后腿肌表现出终点值显著高于初始值(P<0.05)。综上,冷藏能在贮藏初期抑制兔肉不同部位的腥味增长并保持兔肉的新鲜度,提高兔肉的加工品质。
关键词：
兔肉; 新鲜度; 腥味物质; 己醛; 己酸; 冷藏
In order to promote the commodity value of rabbit meat, this study evaluated the changes in hexanal and hexanoic acid contents as well as other indicators in longissimus dorsi muscle, abdominal muscle, and hind leg muscle of rabbit meat during chilled storage at 4 ℃ for 10 d. Total volatile basic nitrogen (TVB-N) indicated the freshness of rabbit meat, thiobarbituric acid-reactive substances (TBARS) value and lipoxygenase (LOX) activity indicated the degree of fat oxidation. The results were as follows: TVB-N and TBARS increased significantly with increasing storage time (P<0.05). TVB-N in hind leg muscle, abdominal muscle and longissimus dorsi muscle was close to the national standard on day 2 and day 4. Lipoxygenase (LOX) activity in different parts increased first and then decreased during storage. The content of hexanal in abdominal muscle increased significantly (P<0.05), while its content in longissimus dorsi muscle and hind leg muscle changed slightly and was always lower than that of abdominal muscle. The content of hexanoic acid in all three parts significantly decreased and then increased, but only the hind leg muscle had an end point that was significantly higher than the initial value (P<0.05). In summary, refrigeration can inhibit odor formation in different parts of rabbit meat at the beginning of storage as well as maintaining the freshness to improve the processing quality of rabbit meat.
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