Food and Fermentation Industries >

2024 , Vol. 50 >Issue 10: 127 - 133

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036381

Effects of slightly acidic electrolytic water treatment on quality and microbiological community structure of rabbit meat during refrigerated storage

  • ZUO Hong ,
  • WU Zhoulin ,
  • ZHANG Jiamin ,
  • HE Wei ,
  • ZHANG Chi ,
  • YANG Siyi ,
  • WANG Wei
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  • (Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China)

Received date: 2023-06-06

  Revised date: 2023-08-07

  Online published: 2024-06-11

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Abstract

This study aimed to investigate the effects of slightly acidic electrolytic water (SAEW) on the quality of rabbit meat during refrigerated storage.Fresh rabbit meat was soaked in SAEW for 5 min (SWa), SAEW for 10 min (SWb), pure water for 5 min (PW) and without soaking as control group (CK).All samples were coated with a tray and refrigerated at 4 ℃.These samples were collected every 2 days and tested for total volatile base nitrogen (TVB-N) content, thiobarbituric acid (TBA) content, pH value, chroma, sensory and microbial flora structure composition and change.Results showed that the rate of increase in pH, TVB-N and TBA values of SAEW-treated rabbit meat during refrigeration was significantly lower than that of the CK and PW groups, and the original colour and organoleptic qualities of rabbit meat could be better maintained.When stored up to the 8th day, the value of TVB-N in the CK group[(14.98±0.42) mg/100 g] and PW group[(14.76±0.40) mg/100 g] was significantly higher than that in the SWa group[(13.58±0.40) mg/100 g] and SWb group[(12.66±0.43) mg/100 g].Combined with 16S rDNA sequencing analysis, SAEW could inhibit the growth and reproduction of the spoilage bacteria Bacteroides and Pseudomonas during the period of refrigerated rabbit meat.This treatment could effectively delay the spoilage of refrigerated rabbit meat, and the effect of SAEW treatment for 10 min was better.The results of this study provide a theoretical reference for the application of SAEW in the storage and preservation of rabbit meat.

Key words： slightly acidic electrolytic water; rabbit meat; refrigerate; bacterial community composition; quality change

Cite this article

ZUO Hong , WU Zhoulin , ZHANG Jiamin , HE Wei , ZHANG Chi , YANG Siyi , WANG Wei . Effects of slightly acidic electrolytic water treatment on quality and microbiological community structure of rabbit meat during refrigerated storage[J]. Food and Fermentation Industries, 2024 , 50(10) : 127 -133 . DOI: 10.13995/j.cnki.11-1802/ts.036381

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