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.
ZHOU Xinya
,
HE Zhifei
,
WANG Zhaoming
,
GAN Xiao
,
LI Hongjun
. Effects of chilled storage on changes in freshness and off-odor compounds in different parts of rabbit meat[J]. Food and Fermentation Industries, 2019
, 45(6)
: 122
-126
.
DOI: 10.13995/j.cnki.11-1802/ts.018276
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