Effect Of Different Curing On The Quality Of Rabbit Meat And Processing Of Rabbit Steak

Rabbit is a kind of four-high and four-low nutritional meat,which is known as the "beauty meat","education meat" and "health care meat".Along with the economic development and people rhythm of life quickening,the taste,nutrition and convenient of food were taken people more attention.Rabbit meat is going to be a great development potential meat,Pickling is used an important and commonly process of meat,which is particularly important for studies.In this paper,Ira rabbit is used as the experimental materials to study the effects of different curing ways of rabbit basic quality and flavor compounds.On the basis of this,the processing of rabbit steak were obtained through the response surface optimization,and compared the quality of rabbits steak under different curing conditions.The purpose of this paper is to develop a composite curing method suitable for rabbit meat processing,and also provide some theoretical basis of the quality changes during the curing process.The main conclusions as follows:(1)Effect of different traditional curings on the rabbit meat quality: The pH value of dry and wet curing rabbitare insignificant,cooking loss of dry-cured is lower than the wet-cured,the shearing force of dry-cured is lower than the wet-cured before 60 h;the L* value of wet-curedis overall higher than the dry-cured,the a* value of dry-cured is higher than wet-cured,the b* value do not insignificant;the protein and fat of wet-cured and dry-cured are significantly lower than the fresh rabbit meat(P<0.05),the amino acids of dry-cured was significantly higher than the wet-cured and freshrabbit meat(P<0.05);curing on the rabbit has a negative impact on the nutritional value of fatty acids;the sensory scores of dry-cured are higher than wet-cured,the highest point of dry-curd sensory scores is 24 hour.Finally comprehensive the physicochemical index and sensory index,optimize the best traditional cured way is dry-curd for 24 hour.(2)Effect of different assistcurings on the rabbit meat edible quality: Determined on the basis of dry-cured as the basic way of curing,and the cured time is 24 hour,comparated the effects of different ways of assisted curedon rabbit meat quality,the reserch shows ultrasound and tumbling can significantly reduced the shear force,cooking loss and water content,improve the a* value,reducing the L* value,the b* value is not insignificant,the hardness,elasticity and cohesiveness of curing rabbit meat are reduced,chewiness and recover ability have insignificant change.Add tumbling and ultrasound curing can improves the edible quality of the traditional cured rabbit meat.(3)Effect of nutritional quality and sensory between different assist curing ways on rabbit meat:The protein and fat contents which cured by tumbling and ultrasonic are significantly lower than the stew curing group and fresh rabbit meat(P<0.05).the amino acid content of the ultrasonic group is highest to 2.23±0.42.Compared with stew curing,tumbling and ultrasonic curing reduce the content of SFA,improve the content of MUFA and PUFA,increased the P/S value,reduces the loss of the nutrition of rabbit fatty acid.The sensory scores of tumbling group are slightly higher than ultrasound group,the stew group get the lowest sensory scores,tumbling group get the highest sensory scores 84.33±0.58 at 60 min.Adding ultrasound and tumbling assisted curing can significantly changed rabbit meat edible quality,nutritional quality and sensory.Finally comprehensive the index,optimize the best curing way: tumbling assist dry curing.(4)Effects of rabbit meat flavor compounds in different curing ways: The relative content of various types of rabbit meat flavor compounds under four different treatments have some differences,and the main flavor compounds are aldehydes,hydrocarbons,esters,ketones and alcohols.Aldehydes arethe highest relative content,which in the proportion of 63.03%,73.15%,71.35%,72.59% in the four treatments,while the ultrasound curing gets the lowest aldehydes contents.Compared with fresh rabbit meat,ultrasound and stew curing rabbit get higher ketones contents.The esters,ethers and acids in 4 treatments were relatively low,take little contribution to the flavor of the rabbit meat.In addition,four kinds of treatment were detected 2-pentyl furan which is consumed as the characteristic flavor component of Ira rabbit.(5)Effects of rabbit meat flavor classification in different curing ways: The three main components are taken in Principal component analysis.The composite score ranked in different curing ways: ultrasound group> tumbling group>stew group>fresh meat.Compared with the total flavor peak area of curing rabbit and fresh rabbit meat,the total flavor peak area of ultrasound and tumbling are significantly lower than fresh meat,accounted for only 43.86% and 20.79%,stew curing's total flavor peak area is basically as same as fresh meat.Through the five kinds of odor sensory,the ultrasound and tumbling curing rabbit meat have low flavor intensity,and it is consist with principal component analysis and total peak area result,that shows,rabbit meat treated with ultrasound curing and tumbling curing can reduce the intensity of its flavor,and also improve it.(6)The optimization of family rabbit steak: The results showed that the best curing process was obtained at tumbling time of 75 min,salt ratio of 1%,drycuring time of 33 h.Microwave thawing used least time,and proserved the best quality of the rabbit steak.Through the comparison of edible quality and sensory score,the best way of curing rabbit 's steak was still dry-tumbling.