为了探究反复冻融对川白獭兔肉品质及风味物质的影响，对不同冻融次数下样品的pH值、色差、硫代巴比妥酸值（Thiobarbituric Acid Reactant, TBARS）、质构、持水力（Water Holding Capacity, WHC)、总巯基含量（-SH）、羰基含量（CV）以及挥发性风味物质进行测定。结果显示，随着冻融次数增加，川白獭兔肉中粗蛋白与粗脂肪含量分别减少6.71%、2.76%，L*、b*值显著增加，a*值显著减小，pH值由6.25下降至5.39，持水力下降，质构发生劣变；TBARS值由0.16 mg/kg升至0.65 mg/kg、CV含量上升了64.37%，肌原纤维蛋白溶解度下降了35.85%、-SH含量降低下降了60.59%；獭兔肉在反复冻融过程中共检测出挥发性风味物质共149种，经主成分分析得到3个主成分，累积贡献率达80.37%；经差异挥发物判别分析显示，烃类、醛类、醇类、酮类、酸类为主要差异风味物质，其中己醛在冻融后期含量增加，说明反复冻融促进蛋白和脂肪发生氧化，进而导致獭兔肉品质和风味发生劣变；综合各指标表明实际生产中应将獭兔肉冻融次数控制在3次及以内。研究结果为川白獭兔肉的贮藏品质控制提供了理论依据。

In order to investigate the effects of repeated freezing and thawing on the quality and flavor substances of Szechuan white Rex rabbit meat, the pH, color difference, thiobarbituric acid reactant (TBARS), texture, water-holding capacity (WHC), total sulfhydryl (-SH) content, carbonyl content (CV) and volatile flavor substances of samples undergoing different freezing and thawing cycles were determined. The results showed that with the increase of the number of freezing and thawing cycles, the crude protein and crude fat contents of Sichuan white Rex meat decreased by 6.71% and 2.76%, the L* and b* values increased significantly, the a* value decreased significantly, the pH value decreased from 6.25 to 5.39, the water-holding capacity decreased, and the texture deteriorated. The TBARS value increased from 0.16 mg/kg to 0.65 mg/kg, CV content increased by 64.37%, myofibrillar protein solubility decreased by 35.85%, and -SH content decreased by 60.59%; a total of 149 kinds of volatile flavor substances were detected in the Rex rabbit meat during repeated freezing and thawing processes. and three principal components were obtained by the principal component analysis , with a cumulative contribution rate of 80.37%; The differential volatile discriminant analysis showed that hydrocarbons, aldehydes, alcohols, ketones and acids were the main differential flavor substances, among which the content of hexanal increased in the late stage of the freezing and thawing process, indicating that repeated freezing and thawing promoted the oxidation of proteins and fats, which led to the deterioration of the quality and flavor of Rex rabbit meat. Comprehensive indicators indicated that the number of freezing and thawing cycles of Rex rabbit meat should be controlled within 3 times in actual production. The research results provide a theoretical basis for the storage quality control of Sichuan white Rex meat.

国家重点研发计划项目（2021YFD1600205）