蒸煮中心溫度對兔肉脂肪酸組成及含量的影響

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中圖分類號：TS251.54 文獻(xiàn)標(biāo)志碼：A

DOI：10.3969/j.issn.1000-9973.2025.08.010

引文格式：.蒸煮中心溫度對兔肉脂肪酸組成及含量的影響[J].中國調(diào)味品，2025，50（8）：66-70.GUANSX，LIDM，KANGHB.Efectofcookingcenter temperatureoncompositionandcontentoffatyacidsofrabbitmeatJ].China Condiment，2025，50（8）：66-70.

Abstract： Gas chromatography method is used to determine the composition and content of fatty acids of Ira rabit meat treated with diffrent cooking center temperatures，and the changes of composition and content of fatty acids are analyzed using SPSS 16.O software， so as to provide a theoretical basis for seting temperature process parameters during the processing of rabbit meat products. The test results show that the longissimus dorsi of Ira rabbit contains 3O fatty acids，including 13 saturated fatty acids，7 monounsaturated fatty acids and 1O polyunsaturated fatty acids. The content of unsaturated fatty acids is abundant，accounting for 64% of the total content of fatty acids. Among the unsaturated fatty acids，the content of palmitoleic acid and linoleic acid is the highest.The cooking center temperature has a significant effecton thecomposition and content of fatty acids of the longissimus dorsi of Ira rabbit （ P<0.05 ）.The loss of saturated fatty acids is the minimal at the cooking center temperature of 80°C ，theloss of monounsaturated fatty acids is the minimal when the cooking center temperature is 70～80°C ，and the content of polyunsaturated fatty acids gradually decreases with the increase of cooking center temperature.

Key words：rabbit meat；cooking；center temperature；gas chromatography method; fatty acid

高脂肪、高能量的肉制品可誘發(fā)高血壓、高血脂、糖尿病等一系列慢性病，嚴(yán)重影響人體健康。（剩余8209字）