Study on the Volatile Compounds in Fried Rabbit Meat Processing

Abstract:

To explore the changes of volatile compounds about the fried rabbit meat products which were improved by enzyme and modifier，the four processing stages of rabbit meat（fresh，tenderize，pickle，fried） were analyzed by headspace solid phase micro-extraction（HS-SPME） and gas chromatography-maa spectrometry（GC-MS）. Results：A total of 60 volatile compounds were identified in fried rabbit meat processing，including 24 hydrocarbons，14 aldehydes，3 esters，3 ketones，2 phenols，2 Acid，2 alcohols，1 ethers，7 heterocyclic compounds，in which the aldehydes ，the hydrocarbons and the heterocyclicccontribute largestly.While the number of the four processing stages' volatile components were 18，19，27and 31，and the fried stage is most.