选取占整兔比例较大且腥味较重的兔腿肉为原料，分别采用酸法、碱法和酵母法进行脱腥处理，以感官值协同硫代巴比妥酸值（TBARS）为评定指标进行脱腥效果判断，选出较好的脱腥方法和脱腥条件，最后辅以气相色谱-质谱联用仪（GC-MS）进行验证。结果表明：酸法脱腥（25 ℃和4 ℃）在pH 4.5时脱腥效果最好，且25 ℃ pH 4.5的脱腥效果优于4 ℃ pH 4.5；碱法脱腥（25 ℃和4 ℃）在pH 11.5时脱腥效果最好，而25 ℃和4 ℃条件下的脱腥效果差异不显著（p>0.05）。酵母法脱腥中啤酒酵母脱腥效果较好，最适宜条件为酵母添加量0.1%、发酵时间40 min、发酵温度30℃。综合比较，五种脱腥方法脱腥能力由高到低依次为：啤酒酵母法、碱法（25 ℃、pH 11.5）、酸法（25 ℃、pH 4.5）、碱法（4 ℃、pH 11.5）、酸法（4 ℃、pH 4.5）。

Rabbit leg muscle, which accounts for a large weight proportion of the whole animal and has a heavy off-odor, was selected to test the effectiveness of deodorization by the acid method, alkali method, and yeast method. Sensory scores and thiobarbituric acid reactive substance (TBARS) values were used as the assessment indicators to evaluate the optimal method and conditions for deodorization, and the results were verified by gas chromatography-mass spectrometry (GC-MS). The best deodorizing effect of the acid method (at 4 ℃ and 25 ℃) was found at pH 4.5, and at a temperature of 4 ℃ instead of 25 ℃. In the alkali method (at 4 ℃ and 25 ℃), pH 11.5 was the optimal pH and there was no significant difference between incubation at 25 ℃ and 4 ℃ (p > 0.05). Among the yeast methods tested, the brewer’s yeast method produced a relatively good deodorizing effect, with the following optimal conditions: 0.1% initial yeast, 30 min fermentation time, and 30℃ fermentation temperature. A comprehensive comparison showed that the deodorization capabilities of the deodorizing methods tested were in the descending order of brewer’s yeast method > alkali method (25 ℃, pH 11.5) > acid method (25 ℃, pH 4.5) > alkali method (4 ℃, pH 11.5) > acid method (4 ℃, pH 4.5).

（国家）公益性行业（农业）科研专项(201303144)；国家兔产业技术体系项目（CARS-44-D-1）；重庆市特色食品工程技术研究中心能力提升项目（cstc2014pt-gc8001）