Comparison of Different Deodorization Methods for Deodorizing Rabbit Meat
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
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).
