Effect of thermosonication pretreatment on physicochemical characteristics, structural properties, and sensory quality of rabbit meat

IF 3.3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2025-06-12 DOI:10.1007/s11694-025-03403-6

Ángel Humberto Cabrera-Ramírez, Jahir Antonio Barajas-Ramírez, Victoria Guadalupe Aguilar-Raymundo

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引用次数: 0

Abstract

Rabbit meat is a source of protein consumed in many parts of the world. However, maintaining quality and safety during processing and storage can be a challenge. Therefore, this study investigates the impact of thermosonication (TS) on the nutritional, microbiological, and structural properties of rabbit meat. Proximate composition analysis revealed that TS treatment increased the moisture (64.56%), and fat content (9.71%) compared to the control (61.97% and 4.30%, respectively). Protein content remained relatively stable. Microbiological analysis showed a significant reduction in total coliforms (1.73 Log UFC g⁻¹) and mesophilic bacteria (0.56 Log UFC g⁻¹) after TS treatment compared to the control. The application of TS as a pretreatment facilitates meat precooking. According to the structural analysis, the thermosonication affects the secondary structure of proteins. Finally, our findings suggest that thermosonicated rabbit meat represents a valuable consumption option, as sensory analysis indicates a preference for pretreated samples.

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热超声预处理对兔肉理化特性、结构特性和感官品质的影响

兔肉是世界上许多地方食用的蛋白质来源。然而，在加工和储存过程中保持质量和安全可能是一个挑战。因此，本研究探讨了热超声（TS）对兔肉营养、微生物和结构特性的影响。近似成分分析结果表明，与对照（分别为61.97%和4.30%）相比，TS处理增加了水分（64.56%）和脂肪含量（9.71%）。蛋白质含量保持相对稳定。微生物学分析显示，与对照组相比，TS处理后总大肠菌群（1.73 Log UFC g−1）和中温细菌（0.56 Log UFC g−1）显著减少。TS作为预处理的应用，有利于肉类的预熟。根据结构分析，热超声作用影响了蛋白质的二级结构。最后，我们的研究结果表明，热超声兔肉代表了一种有价值的消费选择，因为感官分析表明对预处理样品的偏好。

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.