Study On Improving The Quality And The Quality Change In Storage Of Fried Rabbit Meat

In order to improve the taste and flavour of fried rabbit products and analyse its the quality change during the processing and storage, this subject chooses fresh rabbit meat as raw to study the enzymolysis effect of exogenous protease on raw meat, uses quality modifier to improve the overall taste of products, and analyze the change of flavor and quality of fried rabbit meat in processing and storage by electronic nose and gas chromatography-mass spectrometry, which provides a reference for the production processing and quality improvement of fried rabbit meat.1.Papain, trypsin and compound proteinase (papain, trypsin) was chosen to hydrolyze raw meat, and the optimum parameters of papain, trypsin and compound proteinase about rabbit meat tenderness was determined by single factor and orthogonal experiment. The papain optimum parameters were as follows:the dosage of papain 300U/g,temperature 45℃,time 60 min. The trypsin optimum parameters were as follows: the dosage of trypsin 50U/g, temperature 45℃,time 60min.The compound proteinase optimum parameters were as follows:the dosage ratio of papain and trypsin 300:150,temperature 45℃,time 60 min. The effect of compound protease was the best. The SDS-PAGE electrophoresis analysis showed that the papain and trypsin degradation of the protein of the raw material was different, and the protein molecular weight was different after the degradation. With the observation of the muscle fiber structure, the muscle fiber is loose and out of order after the hydrolysis of compound proteinase, and the effect of tenderness is considered the best.2.In order to improve the taste and flavor of fried meat, the subject select soybean protein, modified starch and baking soda as quality modifier. Sensory evaluation was used as the index, determining the modifier formula by the single factor and orthogonal experiment (expressed by percentage of total weight of meat,%):4% soybean protein,10% modified starch and 0.6% baking soda.3.In the study of the volatile components about fried rabbit meat in process, headspace solid phase microextraction extraction conditions was determined:75 μmCAR/PDMS extraction head, temperature 80℃,time 45min.60 kinds of volatile compounds were detected in the whole process, which are as follows:aldehydes, hydrocarbons, phenols, ethers, acids, ketones and heterocyclic compounds, and the amount of the hydrocarbons, aldehydes and heterocyclic were relatively high, in which the aldehydes is the main contribution material,and the heterocyclic compounds such as pyridine, pyrazine and furan compounds in rabbit meat fried stage also contributed greatly.7 kinds of common compounds in four processing stages were detected,which are hexanal,heptaldehyde,nonanal,benzaldehyde,styrene, (E)-2-Octenal,2-pentyl-Furan, and aldehydes was the greatest contribution.4.The quality changes of fried rabbit meat in storage was analyzed by the electronic nose technology combined with TVB-N value,TBA value and microbial index.The results showed that the samples index of TVB-N value, TBA value,and the total number of colonies all showed a growth trend with the extension of storage time;in the electronic nose principal component analysis, the total contribution rate of the main components in different storage conditions were more than 90%,and the discrimination was good;in the shelf life analysis,the twelfth days,ninth days and sixth days were identified as the end of shelf life for 4、25、37℃ sample;in PLS analysisin,the prediction model was built according to the correlation between the electronic nose response signal and the index of TBA value,the total number of colonies,and the correlation coefficients were more than 0.900,which indicate that the model is effective.