Study On The Wet-Curing Process Mass Transfer Dynamics Of Rabbit Meat

Rabbit meat has a long history of edible.Due to the nutrition characteristics of “three high and three low”,which means high protein,high lysine acid high digestion rate,low fat,low cholesterol and low calorie,rabbit meat is popular around the people.Since ancient time,curing is a kind of preservation method of meat,and it is also an important modern machining technology in the rabbit meat process.As a simple anti-corrosion preservation,curing is developed to improve the flavor,color and the quality of meat products.Frozen meat is commonly used as raw materials in meat process.Therefore,in this paper,the experiment based the frozen male IRA rabbit as raw material,exploring the brine,temperature and stirring,freeze-thaw cycle,additive effected on rabbit meat marinated and mass transfer kinetics.The conclusions are as follwing:（1）With the increase of brine concentration（2%²5%）,the change of moisture content value decreased,the change of salt value increased,change of weight value increased and then decreased,and a good correlation（R²≥0.9000）was present with the curing time(t^0.5),the correlation coefficient k₂ and k₁firstly increased then decreased which based on the change of moisture content and weight,the correlation coefficient k₂ and k₁increased which based on the change of salt content.With the increase of brine concentration,De value increased and then decreased,the maximum of De value was 1.18×10^-9 m²/s in 10% brine.With the increase of brine and curing time,the water hold capacity of rabbit meat decreased gradually,protein degradation degree increased,the denaturation temperature of myosin and action were changed.In practical use,the recommended useing the 4%,6% of the salt concentration.（2）With the increase of temperature（4℃²5℃）,the change of moisture content value increased and then decreased,the change of salt and weight value increased gradually,a good correlation（R²≥0.9000）with the curing time(t^0.5).The correlation coefficient of k₂ increased,De value increased and then decreased,the maximum of De value was 5.86×10^-9 m²/s in 15℃.With the increase of temperature（4℃²5℃）,the water hold capacity of rabbit meat decreased gradually,the denaturation temperature of myosin decreased gradually,the denaturation temperature of action increased and then decreased.Stirring can affect the change of moisture content,salt and weight value,making the correlation coefficient of k₂ based on the change of salt and weight increased in 15℃ and 25℃,De value decreased slightly,and made the denaturation temperature of myosin and action increased,and made the degradation of protein molecules promoted.In practical use,the recommended curing temperature of 4℃.（3）Repeated freeze-thaw cycles have effected on the changes of moisture content and weight value of rabbit meat during curing process,the change of salt content value increased with the increase of the freeze-thaw cycles time.With the increase of freeze-thaw cycles,the correlation coefficient of k₂ increased gradually based on the change of weight,the k₂ decreased gradually based on the change of water value,the k₂ increased gradually based on the change of salt;De value increased and then decreased,the maximum of De value was 5.46×10^-9 m²/s in the 1 freeze-thaw cycle rabbit meat,the minimum of De value was 6.55×10-10 m²/s in control group.Repeated freeze-thaw cycles have effected on the denaturation temperature of myosin and action,with the increase of freeze-thaw cycles,the number of stripe decreased and the color became shallow gradually when the molecular weight in 15 kDa-25 kDa,the width of stripe decreased gradually in 45 kDa and 180 kDa.In practical use,can be used the 1 freeze-thaw cycle rabbit meat as raw meat.（4）During wet-curing processing,adding nitrite,spices,compound phosphate,seasoning could effecte on the change of moisture content,salt and weight value in rabbit meat,under a good correlation（R²≥0.9000）with the curing time(t^0.5).Compared with the control group,the experimental group based on the three changes of k₂ values were changed.De value decreased,the maximum of De value was 4.10×10^-9 m²/s in the group of YY,the minimum of De value was 9.63×10-10 m²/s in the group of YL,and changed the water hold capacity of rabbit meat,the group of YL and YW which adding phosphate were maximum,the storage modulus of experimental group protein were gradually increased.To a certain extent,adding nitrite,spices,compound phosphate,seasoning（sugar,wine and monosodium glutamate）can promote the degradation of protein molecules.In practical use,should minimize the different curing liquid additives and adding amount.