摘要
为探讨快速冷却对兔肉保水性及超微结构的影响,选取24只獭兔进行屠宰,取背最长肌,按试验设计进行快速冷却和常规冷却处理后测定肉品质相关指标。结果表明,快速冷却能增加肌浆蛋白和全蛋白的溶解度,降低肌肉加压损失率和蒸煮损失率;宰后1 d两处理组的超微结构变化差异明显,肌节均发生明显缩短,且快速冷却组肌节长度显著短于常规冷却组。
24 rabbits were selected and slaughtered to investigate effects of rapid chilling and conventional chilling on mois- ture retention and ultrastructure of rabbit meat. The results showed that rapid chilling could increase the solubility of whole protein and sarcoplasmic protein, and the capacity of water-holding. At the second day after treatment, there had great dif- ference of ultrastructural changes between the two treatment groups. The sarcomere length of the rapid chilling group were significantly shorter than that of conventional chilling group.
出处
《湖北农业科学》
北大核心
2013年第22期5531-5534,共4页
Hubei Agricultural Sciences
基金
国家自然科学基金项目(30972133)
江苏省科技支撑计划项目(SBC200960038)
关键词
兔肉
保水性
快速冷却
背最长肌
超微结构
rabbit meat
moisture retention
rapid chilling
longissimus dorsi
ultrastructure
