Changes in Quality and Flavor Substances of Sichuan White Rex Rabbit Meat during Repeated Freeze-thaw Processes
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Abstract:
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.
