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

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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.

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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

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

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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

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