Food and Fermentation Industries >

2025 , Vol. 51 >Issue 10: 250 - 256

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040480

Effect of fried processing on quality of rabbit meat and changes in volatile flavor substances

  • LAN Zifan ,
  • HE Zhifei ,
  • ZHANG Wenzhen ,
  • SUN Xuelian ,
  • LI Hongjun
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Key Laboratory of Special Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2024-07-14

  Revised date: 2024-08-26

  Online published: 2025-06-11

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Abstract

In this paper, the effects of different frying temperatures (150, 160, 170, 180, 190 ℃) and time (140, 160, 180, 200, 220 s) on the quality and flavor of rabbit meat were investigated, and moisture content, yield, color, texture, thiobarbituric acid reactive substances (TBARS) value, and sensory evaluation of rabbit meat were comparatively analyzed.The volatile flavor components were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and the volatile flavor components were analyzed by odor activity value (OAV) method was used to determine the key flavor substances.Results showed that with the increase of frying temperature and time, the moisture and yield of rabbit meat decreased significantly (P<0.05), the colour became darker, the hardness and chewiness increased significantly (P<0.05), the elasticity showed a tendency of increasing and then decreasing, and the TBARS value showed a tendency of gradually increasing.Forty-six volatile compounds were identified in the HS-SPME-GC-MS assay, with aldehydes and hydrocarbons being the main ones.There were some differences in the volatile flavor substances under different frying conditions, and the contents and types of aldehydes, hydrocarbons, and alcohols decreased with the increase of frying temperature and time, heterocyclic compounds were detected when the frying temperature was 190 ℃.Among them, the rabbit meat fried at 170 ℃ for 200 s showed the best performance in terms of quality.This study lays a theoretical foundation for the production of rabbit meat by deep-frying, which can provide a reference for the large-scale production of rabbit meat products.

Key words： rabbit meat; frying; quality; volatile flavor substances; process optimization

Cite this article

LAN Zifan , HE Zhifei , ZHANG Wenzhen , SUN Xuelian , LI Hongjun . Effect of fried processing on quality of rabbit meat and changes in volatile flavor substances[J]. Food and Fermentation Industries, 2025 , 51(10) : 250 -256 . DOI: 10.13995/j.cnki.11-1802/ts.040480

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