摘要
目的:旨在利用防腐剂提高常温贮藏冷吃兔中兔肉的品质。方法:通过加工制作含有和不含有防腐剂的冷吃兔,并测定常温贮藏0,7,14,21,28 d时兔肉中微生物菌落总数、TBARS值、挥发性盐基氮、水分含量、水分活度、亚硝酸盐残留、红度等指标,分析防腐剂对常温贮藏冷吃兔中兔肉品质的影响。结果:添加防腐剂的兔肉微生物菌落总数、TBARS(P<0.01)和挥发性盐基氮含量(P<0.05)显著低于不添加防腐剂的对照组。两组产品的水分含量、水分活度、红度、亚硝酸盐残留没有显著性变化(P>0.05)。该研究为提高常温冷吃兔的品质提供了理论依据。
Objective:To improve the quality of spicy rabbit meat stored at normal temperature by using preservatives.Methods:The spicy rabbit meat products are processed with and without preservatives and the total number of microbial colonies,TBARS value,TVB-N,water content,water activity,nitrite residue amount and redness of spicy rabbit meat stored at normal temperature for 0,7,14,21,28 days are determined,and the effect of preservatives on the quality of spicy rabbit meat stored at normal temperature is analyzed.Results:The total number of microbial colonies,TBARS value(P<0.01)and TVB-N content(P<0.05)in spicy rabbit meat added with preservatives are significantly lower than those in control group without preservatives.There are no significant changes in water content,water activity,redness and nitrite residue amount between the two groups(P>0.05).This study has provided a theoretical basis for improving the quality of spicy rabbit meat stored at normal temperature.
作者
赵志平
张钰麟
康馨樾
凌紫青
张佳敏
王卫
罗淮良
ZHAO Zhi-ping;ZHANG Yu-lin;KANG Xin-yue;LING Zi-qing;ZHANG Jia-min;WANG Wei;LUO Huai-liang(Key Laboratory of Meat Processing in Sichuan Province,Chengdu University,Chengdu 610106,China;Zigong Taifu Agricultural and Sideline Products Processing Plant,Zigong 643101,China)
出处
《中国调味品》
CAS
北大核心
2021年第12期27-30,共4页
China Condiment
基金
四川省重点研发项目(2020YFN0151)
国家现代农业产业体系四川生猪创新团队项目(scsztd-3-007)
肉类加工四川省重点实验室开放基金(20-R-08)。
关键词
冷吃兔
防腐剂
常温贮藏
品质
spicy rabbit meat
preservative
stored at normal temperature
quality
