The objective of this study is to investigate the effect of composite adhesive (0.86% β-glucan,and 1.5% sodium caseinate,0.25% glucose -δ- lactone) on the quality of rabbit steak during the restructuring process.The hind legs of Ira rabbit and pork were used as raw material to produce restructured rabbit steak.The rabbit steaks were divided into the treatment and control group according to whether to add composite adhesive.The basic physical and chemical properties,quality and structure characteristics,rheological properties,and the microstructure of rabbit steak were observed at 0,6,12,18,24 h.The results showed that,compared with the control group,the content of protein and ash,the gel strength and the hardness of treatment group increased significantly (P<0.05).However,the fat content decreased significantly (P<0.05).In the treatment group,the moisture content,pH,elasticity,cohesiveness,adhesion and mastication of treatment group were less affected by the restructuring time.Moreover,the frequency and dynamic temperature scanning showed that compound adhesive could enhance the gelatinous rheological properties of rabbit meat steak during the recombination process,while the recombination thermal stability of rabbit meat steak was poor at higher temperature.Furthermore,the results of scanning electron microscope showed that the uniform,dense and narrow space structure of reconstituted rabbit steak were better maintained by the addition of composite adhesive.Hence,the quality characteristics of the recombined rabbit steak was improved by composite adhesive,and the results provided a reference for the application of composite adhesive.
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