啤酒酵母细胞液脱腥处理对兔肉物理化学性质的影响

Effect of Deodorization with a Brewer's Yeast Containing Alcohol and Aldehyde Dehydrogenase on Physicochemical Properties of Rabbit Leg Meat

以兔腿肉为研究对象,用啤酒酵母细胞液在不同条件下对其脱腥处理后,测定各项物理化学指标,考察脱腥处理效果及对兔肉物理化学性质的影响。结果表明：硫代巴比妥酸值和腥味值分别在25℃、p H 7.0、料液比1∶2（m/V）、处理50~60 min时出现最低值;挥发性盐基氮含量分别在15~30℃、p H 6.5~7.5、料液比1∶0.5~1∶2（m/V）、处理50~60 min范围内最低且变化较缓慢;色泽分别在30~40℃、p H 8.0、料液比1∶1（m/V）、处理50 min时所受影响较小;蒸煮损失率和剪切力值分别在25℃、p H 8.0、料液比1∶2.5（m/V）、处理60~70 min时最低;料液比对各项物理化学性质的影响都较小。综合各项物理化学指标的变化可以得出采用啤酒酵母细胞液对兔腿肉进行脱腥处理的最佳条件为：25℃、p H 8.0、1∶2（m/V）的料液比处理50 min。

Rabbit rear leg meat was investigated for changes in physical and chemical qualities after deodorization with a brewer＇s yeast extract having alcohol dehydrogenase（ADH） and aldehyde dehydrogenase（ALDH） activity under different conditions. The results showed that the samples deodorized at 25 ℃, p H 7.0 with a solid/liquid ratio of 1：2 for 50–60 min had the lowest thiobarbituric acid（TBA） values and sensory evaluation values. Total volatile basic nitrogen（TVB-N） values were the lowest and changed slowly during treatment for 50–60 min at 15–30 ℃ and p H 6.5–7.5 with a solid/liquid ratio of 1：0.5–1：2. Treatment for 50 min at 30–40 ℃and p H 8.0 with a solid/liquid ratio of 1：1 had little impact on color of rabbit meat. Both cooking loss and shear values were the lowest when the treatment was proceeded for 60–70 min at 25 ℃ and p H 8.0 with a solid/liquid ratio of 1：2.5. The solid to liquid ratio had only a slight impact on physicochemical properties of rabbit meat. Based on comprehensive consideration of physical and chemical indicators it can be concluded that the best conditions for deodorization of rabbit meat with the extract were 25 ℃, p H 8.0, a solid/liquid ratio of 1：2 and 50 min.