Effect of Honeysuckle Extract on Quality of Spicy Rabbit Meat Dishes During Storage
In order to study the effect of honeysuckle extract(HE)on the quality of spicy rabbit meat during storage,in this study,the optimal HE addition amount is determined by comparing spicy rabbit meat with different HE concentrations with the sensory quality and lipid oxidation degree of spicy rabbit meat after 15 days of storage as the indexes,and then the indexes such as peroxide value,acid value,thiobarbituric acid value,carbonyl content,sulfhydryl content,water activity,color and amino acid content in the control group(without adding HE group)and the experimental group(the optimal HE addition amount group)at the 1st,5th,10th,15th,20th,25th days of storage are determined.The results show that it is the best when HE addition amount reaches 0.15％of the mass of spicy rabbit meat dishes.During storage,the values of L*,a*,b*and sulfhydryl content of the experimental group and the control group decrease,while the water activity,thiobarbituric acid value,acid value,peroxide value and carbonyl content increase.At each storage stage,the peroxide value,acid value,thiobarbituric acid value,carbonyl content and free amino acid content of the experimental group are significantly lower than those of the control group(P＜0.05),while the sulfhydryl content is significantly higher than that of the control group(P＜0.05),indicating that adding HE could effectively delay the oxidation of fat and protein in spicy rabbit meat during low-temperature storage,and could better maintain the flavor of the product and effectively improve the quality of the product.
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