休闲兔肉脯优化工艺的研究

Research on the Processing Technic of Snack Rabbit Meat Slice

对兔肉糜中添加苦苣菜粉,制备兔肉脯的工艺进行研究。以综合感官评分为考察指标,采用单因素试验结合正交试验优化工艺条件,结果表明,在兔肉和鸡肉比例为2∶1、苦苣菜粉添加量为0.4%、谷氨酰胺转氨酶添加量为0.4%、卵清蛋白添加量为4%的条件下,制备的兔肉脯肉香浓郁、咸甜适中,具有更高的感官评分,可为休闲兔肉脯的生产加工提供参考依据。

The experiment added common sow thistle as the main ingredient to the rabbit meat,and prepare preserved snack rabbit meat slice.Optimized the processing process conditions through a single-factor test,and determined the best process parameters by examining the indicators of product sensory evaluation,texture characteristics,moisture content and production yield.The results showed that the mass ratio of rabbit to chicken,the amount of common sow thistle,glutamine transaminage,and ovalbumin signifi‐cantly affect the sensory evaluation,hardness,chewiness,and elasticity.The rabbit meat slice was processed under 0.4%addition of common sow thistle.The mass ratio of rabbit to chicken 2:1,0.4%addition of glutamine transaminage,and 4%addition of ovalbu‐min,which got the higher sensory score under these conditions.The products had a strong loquat flavor and barbecue aroma,sweet and a little salty,which can provide a reference basis for the production and processing of snack rabbit preserved meat.