Variation of Flavor Substances in Cold-eating Rabbits Stored at Room Temperature

YUAN Xianling; PENG Xianjie; CHEN Chongyan; WAN Xiaoyu; LIN Hongbin

doi:10.13386/j.issn1002-0306.2021050285

Volume 43 Issue 5

Feb. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(5): 331-339. > DOI: 10.13386/j.issn1002-0306.2021050285

YUAN Xianling, PENG Xianjie, CHEN Chongyan, et al. Variation of Flavor Substances in Cold-eating Rabbits Stored at Room Temperature[J]. Science and Technology of Food Industry, 2022, 43(5): 331−339. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021050285.

Citation:

PDF (2771 KB)

Variation of Flavor Substances in Cold-eating Rabbits Stored at Room Temperature

1.
College of Biological Engineering, Sichuan University of Science and Engineering, Zigong 643000, China
2.
Chengdu Swellfun Co.,Ltd., Qionglai 611500, China
3.
College of Food and Bioengineering, Xihua University, Chengdu 610039, China

More Information

Received Date: June 01, 2021
Available Online: January 03, 2022

Graphical Abstract

Abstract

Abstract

In order to understand the variation rule of flavor compounds, the physical and chemical components, taste substances like free amino acids, nucleotides and their degradation products and volatile flavor components of cold-eating rabbits were studied during storage at room temperature (0, 3, 6, 9, 12, 15 d). The experimental results showed that the content of sodium chloride was above the threshold value during the storage at normal temperature, which could effectively present obvious saltiness. The main umami nucleotide in cold-eating rabbits was 5'-IMP, the content of which had no significant change after 0~12 d. The total content of flavor nucleotide decreased significantly (P<0.05), and there was no significant change from 0 to 6 days, according to the analysis of the change of total nucleotide content, 6 days of storage could be regarded as the key time point for the change of taste nucleotide. Asp, Glu, 5'-IMP, 5'-AMP and 5'-GMP synergistic effect enhanced the taste of cold eating rabbits. Combined with equivalent umami concentration, it was not significantly decreased from 0 to 6 days (P>0.05), and significantly decreased from 9 to 15 days (P<0.05). 6 d could be used as the key time point for the loss of cold-eating rabbit taste. A total of 62 compounds in 10 categories were detected by volatile flavor detection, the types of compounds increased from 0~6 d, and decreased from 6~15 d. Of which 19 compounds were found throughout the storage period, and the contents of linalool and anisole were the highest. Therefore, having cold-eating rabbits before 6 days had better flavor.
- cold-eating rabbit,
- room temperature storage,
- taste substance,
- volatile flavor substances

FullText(HTML)

References (36)

References

[1]	WANG Zefu, HE Zhifei, ZHANG Dong, et al. Using oxidation kinetic models to predict the quality indices of rabbit meat under different storage temperatures[J]. Meat Science,2020,162:108042. doi: 10.1016/j.meatsci.2019.108042
[2]	STACHNIUK A, SUMARA A, MONTOWSKA M, et al. LC-QTOF-MS identification of rabbit-specific peptides for authenticating the species composition of meat products[J]. Food Chemistry, 2020, 329.
[3]	SECCI G, BOVERA F, MUSCO N, et al. Use of mirrors into free-range areas: Effects on rabbit meat quality and storage stability[J]. Livestock Science,2020,239:104094. doi: 10.1016/j.livsci.2020.104094
[4]	SZENDRŐ K, SZABÓ-SZENTGRÓTI E, SZIGETI O. Consumers’ attitude to consumption of rabbit meat in eight countries depending on the production method and its purchase form[J]. Foods, 2020, 9(5) : 654.
[5]	CHEN D W, ZHANG M. Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis)[J]. Chemistry, 2007, 104(3): 1200−1205.
[6]	中华人民共和国国家卫生和计划生育委员会, 国家食品药品监督管理总局. 食品安全国家标准食品微生物学检验菌落总数测定: GB 4789.2-2016[S]. 北京: 中国标准出版社, 2016. The National Health and Family Planning Commission of the People's Republic of China. The State Food and Drug Administration. National standard for food safety. Determination of total number of bacterial colonies in food microbiology: GB 4789.2-2016[S]. Beijing: Standards Press of China, 2016.
[7]	中华人民共和国国家卫生和计划生育委员会. 食品安全国家标准食品中挥发性盐基氮的测定: GB 5009.228—2016 [S]. 北京: 中国标准出版社, 2016. National Health and Family Planning Commission of the People's Republic of China. National standard for food safety. Determination of volatile base nitrogen in food: GB 5009.228-2016[S]. Beijing: Standards Press of China, 2016.
[8]	中华人民共和国国家卫生和计划生育委员会. 食品安全国家标准食品中水分的测定: GB 5009.3—2016[S]. 北京: 中国标准出版社, 2016. National Health and Family Planning Commission of the People's Republic of China. National standard for food safety. Determination of moisture in food: GB 5009.3-2016 [S]. Beijing: Standards Press of China, 2016.
[9]	中华人民共和国国家卫生和计划生育委员会. 食品安全国家标准食品中蛋白质的测定: GB5009.5—2016[S]. 北京: 中国标准出版社, 2016. National Health and Family Planning Commission of the People's Republic of China. National standard for food safety. Determination of protein in food: GB5009.5-2016 [S]. Beijing: Standards Press of China, 2016.
[10]	中华人民共和国国家卫生和计划生育委员会. 食品安全国家标准食品中脂肪的测定: GB5009.6—2016[S]. 北京: 中国标准出版社, 2016. National Health and Family Planning Commission of the People's Republic of China. National standard for food safety. Determination of fat in food: GB5009.6-2016 [S]. Beijing: Standards Press of China, 2016.
[11]	马建荣. 传统烤羊腿特征风味物质解析与新型烤制技术研究[D]. 杨凌: 西北农林科技大学, 2019. MA Jianrong. Analysis of characteristic flavor substances of traditional roasted mutton leg and research on new roasting technology[D]. Yangling: Northwest A & F University, 2019.
[12]	中华人民共和国国家卫生和计划生育委员会. 食品安全国家标准食品中氯化物的测定: GB5009.44—2016[S]. 北京: 中国标准出版社, 2016. National Health and Family Planning Commission of the People's Republic of China. National standard for food safety. Determination of chloride in food: GB5009.44-2016[S]. Beijing: Standards Press of China, 2016.
[13]	DUAN Z L, ZHOU Y G, LIU W J, et al. Variations in flavor according to fish size in rainbow trout (Oncorhynchus mykiss)[J]. Aquaculture,2020,526:735398. doi: 10.1016/j.aquaculture.2020.735398
[14]	中华人民共和国国家卫生和计划生育委员会. GB/T 5009.6-2016食品安全国家标准食品中脂肪的测定[S]. 北京: 中国标准出版社, 2016. National Health and Family Planning Commission of the People's Republic of China. National standard for food safety. GB/T 5009.6-2016: Determination of amino acids in foods[S]. Beijing : Standards Press of China, 2016.
[15]	马建荣, 潘腾, 王振宇, 等. 传统炭烤羊肉特征滋味成分解析[J]. 食品科技, 2019, 44(4): 110−116. MA Jianrong, PAN Teng, WANG Zhenyu, et al. Analysis of characteristic flavor components of traditional charcoal roasted mutton[J]. Food Science and Technology, 2019, 44(4): 110−116.
[16]	TIAN X, LI Z J, CHAO Y Z, et al. Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt content[J]. Food Research International,2020,137:109456. doi: 10.1016/j.foodres.2020.109456
[17]	GUO Z W, TENG F, HUANG Z X, et al. Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs[J]. Food Hydrocolloids,2020,105(5-6):105752.
[18]	HE C J, LI Z Y, LIU H X, et al. Characterization of the key aroma compounds in Semnostachya menglaensis Tsui by gas chromatography-olfactometry, odor activity values, aroma recombination, and omission analysis[J]. Food Research International,2020,131:108948. doi: 10.1016/j.foodres.2019.108948
[19]	WANG Z H, XU Z, SUN L M, et al. Dynamics of microbial communities, texture and flavor in Suanzuoyu during fermentation[J]. Food Chemistry,2020:332.
[20]	PAPADOPOULOU O S, PANAGOU E Z, MOHAREB F R, et al. Sensory and microbiological quality assessment of beef fillets using a portable electronic nose in tandem with support vector machine analysis[J]. Food Research International,2013,50(1):241−249. doi: 10.1016/j.foodres.2012.10.020
[21]	中华人民共和国国家卫生和计划生育委员会, 国家食品药品监督管理总局. 食品安全国家标准食品微生物学检验菌落总数测定: GB 4789.2—2016[S]. 北京: 中国标准出版社, 2016. The National Health and Family Planning Commission of the People's Republic of China, the State Food and Drug Administration. National standard for food safety: Determination of total number of bacterial colonies in food microbiology: GB 4789.2-2016[S]. Beijing: Standards Press of China, 2016.
[22]	陈琳莉, 李侠, 张春晖, 等. 低场核磁共振法测定五种肉类中不同状态水分含量[J]. 分析科学学报,2015,31(1):90−94. [CHEN Linli, LI Xia, ZHANG Chunhui, et al. Determination of moisture content in five kinds of meat by low field nuclear magnetic resonance method[J]. Chinese Journal of Analytical Science,2015,31(1):90−94.
[23]	张哲奇, 臧明伍, 张凯华, 等. 国内外肉品品质变化机制机理研究进展[J]. 肉类研究,2017,31(2):57−63. [ZHANG Zheqi, ZANG Mingwu, ZHANG Kaihua, et al. Research progress on the mechanism of meat quality change at home and abroad[J]. Meat Research,2017,31(2):57−63. doi: 10.7506/rlyj1001-8123-201702011
[24]	侯莉, 梁晶晶, 赵健, 等. pH值对"半胱氨酸-木糖-甘氨酸"体系肉香味形成的影响[J]. 食品科学,2017(8):137−146. [HOU Li, LIANG Jingjing, ZHAO Jian, et al. Effect of pH value on the formation of meat flavor in "cysteine-xylose-glycine" system[J]. Food Science,2017(8):137−146.
[25]	张春江, 黄峰, 胡宏海, 等. 蛋白质氧化与腊肉品质调控[C]// 第十二届中国肉类科技大会. 2014. ZHANG Chunjiang, HUANG Feng, HU Honghai, et al. Protein oxidation and quality control of bacon [C]// The 12th China Meat Science and Technology Conference. 2014.
[26]	穆罡, 罗欣, 梁荣蓉, 等. 不同高阻隔包装材料对烤鸭微生物及菌群多样性的影响[J]. 食品科学,2020,41(3):171−177. [MU Gang, LUO Xin, LIANG Rongrong, et al. Effects of different high barrier packaging materials on microbial diversity of roast duck[J]. Food Science,2020,41(3):171−177. doi: 10.7506/spkx1002-6630-20190109-105
[27]	闫利萍. 基于蛋白质水解技术和美拉德反应的鸡肉产品加工新技术的研究[J]. 南京: 南京农业大学, 2009. YAN Liping. Study on new processing technology of chicken products based on proteolysis and Maillard reaction[J]. Nanjing: Nanjing Agricultural University, 2009.
[28]	CHABANET C, TARREGA A, SEPTIER C, et al. Fat and salt contents affect the in-mouth temporal sodium release and saltiness perception of chicken sausages[J]. Meat Science,2013,94(2):253−261. doi: 10.1016/j.meatsci.2012.09.023
[29]	YUAN X L , PENG X J, ZHONG L M, et al. Analysis of the characteristic flavor substances of boneless cold-eating rabbit under different preprocessing treatments[J/OL]. Journal of Food Processing and Preservation, 2021. https://doi.org/10.1111/jfpp.15812
[30]	葛倩倩. 猪肉中呈味核苷酸变化规律及肌苷酸基体标准样品研制[D]. 北京: 中国农业科学院, 2020. GE Q Q. Changes of flavor nucleotide in pork and preparation of inosinic acid matrix standard sample[D]. Beijing: Chinese Academy of Agricultural Sciences, 2020.
[31]	周纷, 张艳霞, 张龙, 等. 冰鲜大黄鱼不同副产物中滋味成分差异分析[J]. 食品科学,2019,40(16):201−207. [ZHOU Fen, ZHANG Yanxia, ZHANG Long, et al. Analysis of flavor components in different by-products of chilled large yellow croaker[J]. Food Science and Technology,2019,40(16):201−207.
[32]	姜万舟. 烹饪, 储藏及配送方式对鳙鱼块品质及安全性的影响[D]. 杭州: 浙江大学, 2017. JIANG Wanzhou. Influence of cooking, storage and distribution on quality and safety of Aristichthys nobilis[D]. Hangzhou: Zhejiang University, 2017.
[33]	叶藻, 谢晶, 邱伟强, 等. 常温与冷藏条件下不同阶段鸡肉呈味核苷酸及游离氨基酸含量的变化[J]. 食品工业科技,2015,36(24):301−305. [YE Zao, XIE Jing, QIU Weiqiang, et al. Changes in the content of chicken flavor nucleotide and free amino acid at different stages under normal temperature and cold storage conditions[J]. Science and Technology of Food Industry,2015,36(24):301−305.
[34]	FLORES M, SOLER C, ARISTOY M C, et al. Effect of brine thawing/salting for time reduction in Spanish dry-cured ham manufacturing on proteolysis and lipolysis during salting and post-salting periods[J]. European Food Research and Technology,2006,222(5-6):509−515. doi: 10.1007/s00217-005-0036-8
[35]	王强伟, 史先振, 王洪新, 等. 鲜姜、姜粉和姜汁饮料中挥发性风味物质分析[J]. 食品与发酵工业,2015,41(4):174−179. [WANG Qiangwei, SHI Xianzhen, WANG Hongxin, et al. Analysis of volatile flavor compounds in fresh ginger, ginger powder and ginger juice[J]. Food and Fermentation Industry,2015,41(4):174−179.
[36]	张丽珠, 黄湛, 唐洁, 等. 同时蒸馏萃取法和固相微萃取法分析棕榈油与菜籽油复合火锅底料中的风味物质[J]. 食品科学,2014,35(18):156−160. [ZHANG Lizhu, HUANG Zhan, TANG Jie, et al. Analysis of flavor competents in palm oil and rapeseed oil composite hot pot base by simultaneous distillation extraction and solid phase microextraction[J]. Food Science,2014,35(18):156−160. doi: 10.7506/spkx1002-6630-201418031

Supplements (0)

Cited By

Cited by

Periodical cited type(5)

1.	王绍平，李开辉，涂传海，王家星，房传栋，张宾. 热加工方式对厚壳贻贝品质变化的影响. 食品科学. 2025(07): 7248-7256 .
2.	何风，徐淳，屈超，黄坤，甘巧. 改性剂对高密度聚乙烯复合材料的性能研究. 山东化工. 2024(08): 22-25 .
3.	贺兴禹，沈建，欧阳杰，李彩璐，马田田. 超高压对牡蛎开壳效果及品质变化的影响. 渔业现代化. 2023(03): 97-103 .
4.	何风，徐淳，屈超，黄坤，甘巧. 改性牡蛎壳粉/高密度聚乙烯纳米复合材料的制备及其性能研究. 山东化工. 2023(14): 20-22+25 .
5.	傅润泽，卜雯燕，陈洪兴，潘凤涛，潘海艳. 贝柱裙边和内脏的机械化分离装置初步设计及参数试验. 农产品加工. 2023(19): 90-95 .