摘要
以法系伊拉肉兔为原料,研究加热中心温度对兔肉营养成分的影响。结果表明,不同中心温度的加热处理兔肉水分含量显著低于对照组(p<0.05),加热处理过程中,随着兔肉中心温度的升高,水分含量显著降低(p<0.05);不同中心温度的加热处理兔肉粗蛋白含量显著高于对照组(p<0.05),中心温度为70℃时,兔肉粗蛋白的含量达最大值,且与其他中心温度组差异显著(p<0.05);兔肉加热至中心温度为70℃以上脂肪含量显著低于对照组(p<0.05),中心温度70℃以上时,兔肉粗脂肪含量差异不显著(p>0.05);加热至中心温度80℃以下时,兔肉中钙的含量显著低于对照组(p<0.05),加热至中心温度80℃与90℃时,处理组间差异不显著(p>0.05);加热处理兔肉中铁的含量显著低于对照组(p<0.05),中心温度为70℃时,铁的含量最高;加热处理对兔肉中灰分和氯化钠含量影响不大。从保持兔肉营养成分和节约能源的角度,建议兔肉加热处理时中心温度以70℃为宜。
The French hyla meat rabbit was taken as material. The effects of the central heating temperatures on the nutritional contents of rabbit meat were studied. The results showed that the water content of rabbit meat treated at different temperatures was significantly lower than that of the control group （ p 〈 0.05 ）. During heating process, with the increase of the central temperature, the water content dropped significantly （ p 〈 0.05 ）. The crude protein content of the rabbit meat processed at different temperatures was significantly higher than that of the control group （ p 〈 0.05 ）. When the central tem- perature was 70℃, the content of crude protein reached the maximum. And it showed significant differ- ence compared with that of other groups （ p 〈 0.05 ）. The crude fat content of the rabbit meat processed above 70℃ was significantly lower than that of the control group （ p 〈 0.05 ）. But the crude fat content had no significant difference above 70℃ （ p 〉0.05 ）. When the central temperature was under 80℃, the calcium content in the rabbit meat of the experimental group was significantly lower than that of the con- trol group （ p 〈 0.05 ）. When the central temperature was between 80℃ and 90℃ , it had no significant difference among the treatment groups （ p 〉 0.05 ）. The iron content of the rabbit meat treated with heat- ing temperature was significantly lower than that of the control group （ p 〈 0.05 ）. And the iron content was the highest at 70℃. Heating treatment had no significant effect on the content of ash and sodium chloride. To save energy and keep the nutritional ingredients better, it is suggested that the central tem- perature should be 70℃ when heating rabbit meat.
出处
《肉类工业》
2015年第4期29-31,37,共4页
Meat Industry
基金
河南省洛阳市科技计划资助项目(1001044AA)
关键词
蒸煮温度
兔肉
营养成分
中心温度
processing temperatures
rabbit meat
nutritional content
central temperature
