以马肌红蛋白为参照,研究发酵獭兔后腿肉(肱二头肌)在不同压力下对腌制色泽影响及发色机理机制.将马球肌红蛋白、獭兔肉分别在腌制前后进行超高压(0~400 MPa)处理,再对样品进行圆二色性光谱、色度、肌红蛋白含量、亚硝酸盐残留量等指标测定.结果表明:超高压处理引起肌红蛋白的二级结构发生改变:在400 MPa压力处理,形成的亚硝基肌红蛋白能够有效地维持其结构稳定性.同时,与对照组相比,超高压处理增加了獭兔肉的L*值,减少了a*值;低压处理时亚硝酸盐残留无明显差异,400 MPa压力处理时,先腌制亚硝酸盐的残留较少.本研究为兔肉制品的实际生产加工过程提供了一定的技术参考.%The effects of ultrahigh pressure(UHP)treatment on curing color of rabbit thigh(biceps brachii) compared to horse myoglobin and corresponding mechanism were investigated. Horse myoglobin and rabbit biceps brachii were treated with high pressure(0-400 MPa)and curing alternatively,followed by a serious of detections including circular dichroism spectrum, color characters, myoglobin content, nitrite residue. The results showed that UHP led to a change of the secondary structure of myoglobin:pressure at 400 MPa benefited the formation and structural stability of nitroso-myoglobin.Compared with the control,UHP increased L*but decreased a* for rabbit biceps brachii. Lower pressure aused no significant influence on nitrite residue while higher pressure(at 400 MPa)reduced the residue. This study provides some valuable information for the industrial processing of rabbit meat products.
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