| Sichuan white rabbit has the characteristic of "four high and four low" made it rich in nutritional value and health function,with the improvement of people's living standards,they are no longer confined to the traditional livestock and poultry meat,rabbit meat as a healthier and more high-quality poultry meat has gradually gained the trust and favor from many consumers.Sichuan white rabbit,one local breed of Chinese white,has great potential for market development.At present,the domestic and foreign research on Sichuan white rabbits are mostly focused on heredity and breeding,and there is no report on the meat quality of Sichuan white rabbits.Therefore,further study on Sichuan white rabbit meat are required,the use of Sichuan white rabbit for the production of high quality meat and the development of rabbit meat flavor food will have great market potential in domestic and overseas economy.This paper comprehensively studies the changes of intramuscular fat content and fatty acid composition in different age and gender rabbit and its four parts(front leg muscle,leg muscle,longissimus muscle and abdominal muscle),making a detailed comparison with the Ira rabbit and discussing the changes in different processing and storage condition,meanwhile the lipoxygenase activity of the hind leg muscle on the cold condition was discussed to establish the basic data of Sichuan white's fat and fatty acid composition and to provide theoretical basis for further understanding the Sichuan rabbit meat.The main results are as follows:1.The fat content in different parts of Sichuan white rabbit: abdominal muscle > foreleg muscle > hindleg muscle> longissimus muscle,and the fat content of foreleg muscle was 2.21%~3.76%,the hindleg muscle 1.11%~2.82%,the longissimus muscle 0.87%~1.72%,the abdominal muscle 2.82%~3.63%.Hindleg muscle and abdominal muscle was increased with the age gradually increased,while longissimus muscle's fat content decreased gradually.There was no significant difference among male and female rabbits.2.The Sichuan white rabbit has 23 kinds of intramuscular fatty acid,palmitic acid,stearic acid,oleic acid,linoleic acid and arachidonic acid(20:4n-6)are five major components of total fatty acids,UFA(accounted for about 60% of the total fatty acid,MUFA accounted for about 20%,about 40% PUFA),SFA accounted for about 40%.The intramuscular fat content and fatty acid are different in different day age,different gender and different parts of the Sichuan white rabbit,the content of SFA increased intensely with the day age increasing,UFA(PUFA)decreased and MUFA content increased significantly,The value of P/S and n-6/n-3 change within the range of dietary recommendation.Compared the Ira rabbit and the Sichuan white rabbit from the angle of the nutritional value,we find the small difference in them,therefore Sichuan white rabbit can also be used as nutritional and healthy meat products to develop,public and promote.3.The effects of different processing methods on intramuscular fat content and fatty acid composition of Sichuan white rabbits were different.The degree of processing loss was: microwaving >stewing >baking,with the degree increased and fat content decreased significantly(P<0.05),the degree of fat content decreased was: baking >microwaving>stewing >ultrasonic treatment assisted salting.Four processing methods have lead to the content of SFA increased,UFA(PUFA)and the P/S value decreased and the degree of this change was as follows: baking>stewing> microwaving > ultrasonic treatment assisted salting,MUFA content was decreased slightly.The n-6/n-3 value changed within the limits,and the degree of P/S value was baking>stewing>microwaving>ultrasonic treatment assisted salting.Therefore,shortening the processing time and the mild processing way can better preserve the meat flavor and nutrition.4.The intramuscular fat content and fatty acid composition of Sichuan white rabbits were significantly affected by the treatment,packaging and cold storage time.Intense thermal processing(cooking and baking)and ultrasonic curing can significantly reduce the fat content of rabbit muscle,vacuum packaging can be suppressed the fat content decrease to a certain extent.The content of SFA and n-6/n-3 ratio increased during storage,UFA(PUFA)content and P/S ratio decreased.Thus,vacuum packaging and mild heat treatment or cold processing can better maintain the stability of the total lipid in muscle in the process of cold storage.The content of MDA and TBA value increased after processing,intense processing methods will lead to the meat nutrition decreased significantly,vacuum-packing can significantly inhibit fat oxidation during cold storage.5.During cold storage fresh's LOX enzyme's activity did not change significantly,processing and the process of removing the LOX can reduce LOX enzyme's activity.Lipid oxidation is dominated by the automatic oxidation,LOX enzyme plays a role in the initial start-up phase and a limited role in all oxidation process.Therefore,the processing way,mild cold storage and vacuum packaging are positive to ensure the quality of meat. |
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