Cooking Temperature Effects On Rabbit Meat Quality

In recent years, with rapid economic development general improvement of people’s living standard, the growing demand for meat, especially green, safety, high nutritional value of rabbit meat is more popular with consumers. Rabbit meat in addition to a high content of protein, nicotinic acid, lecithin, fat, low cholesterol, it also contains vitamin E, riboflavin, thiamin and many kinds of minerals, and essential for human body complement a variety of nutrients. Rabbit meat tender, delicious taste, not only have the effect of beauty, puzzle, elongating life, however, less research of rabbit meat products and the processing technology, the existing methods are mostly made by the pigs, cattle, chickens and other meat processing technology, the process has the high temperature cooking, frying process, etc.High temperature steaming and frying process make the rabbit was greatly damaged by the original nutrients and greatly reduces the nutritional value of meat products. After high temperature treatment of rabbit meat protein aging, poor taste, the nutrition loss and other disadvantages.This study with IRA rabbit meat as experimental material, studied the rabbit meat in the center of the boiling temperature of 50 ℃, 60 ℃, 70 ℃, 80 ℃, 90 ℃ when the nutrients, fatty acid composition and content, freshness, the change of the composition of amino acids and nucleotides. By contrast, with no heating to determine rabbit meat flavor of nutrient loss, at least the best cooking temperature. The results are as follows:1. Determined not heating groups of samples under different core temperature and moisture, crude protein, crude fat, ash, amino acid, sodium chloride, calcium, iron, zinc and other nutrients content., according to the results of rabbit meat after boiled its moisture content, crude protein, crude fat, calcium, iron, zinc content has obvious change; And sodium chloride, ash content change is not obvious. In the center the temperature 70 ℃, the comprehensive best rabbit meat of all kinds of nutrients.2. Gas chromatographic method is used to measure the IRA rabbit back longest muscle contains 30 kinds of fatty acids. Cooking and heating to Iraq the fatty acid composition and content of the rabbit back muscle longest most significant effects(P < 0.05). In the center at 70 ℃ ~ 80 ℃ temperature IRA rabbit back fatty acids in the longest muscle loss less, especially the unsaturated fatty acid loss minimum.3. IRA rabbit leg muscles containing 17 kinds of amino acids, including four umami amino acids, essential amino acids of six; Iraq has influence on freshness in rabbit nucleotide: 5 ’- IMP, 5’- GMP, 5 ’- ADP, 5’- AMP, HX. Of amino acids and nucleotides in rabbit meat cooking heating has the significant effect(P < 0.05), when cooking center temperature is 70 ℃ ~ 80 ℃, amino acid nutritional value and taste are best; When cooking center temperature is 70 ℃, nucleotide is best freshness.