速冻羊肉冷藏链中断后的品质变化模拟实验及保藏期预测

以速冻羊肉为研究对象,模拟了冷藏链中断对羊肉品质的影响,并对实验结果进行了数据拟合,根据拟合结果对速冻羊肉的实际保藏期进行了预测。结果表明,无论蛋白质、脂肪、还是微生物指标都呈现随储藏时间延长而升高的趋势,其中,以微生物指标(细菌总数)随时间的变化最快,建议可作为监测羊肉食用安全性的指标。说明温度波动对羊肉的品质产生了显著影响,加速了羊肉品质的劣变,其实际保存期较正常情况时明显缩短。后期可利用该结果并结合温度采集等手段对速冻肉制品的品质进行监控及实际保存期的预测,从而更好地保障速冻肉制品的食用安全性。

In this study, a simulation of thermal abuse during the cold chain of frozen lamb was conducted, and the quality characteristics of the lamb during the following storage time （under the recommended conditions） were investigated, mathematical modeling of the result and shelf life prediction of the product were also carried out. The result indicated that the indexes of protein, lipid, and microbial count increased with storage time. And the microbiological value changed relatively quickly, thus we recommended that the microbiological value should be adopted as the food safety index under such condition. The result also implied that the thermal abuse had a significant effect on the frozen lamb quality, and accelerated the deterioration rate. Consequently, the shelf life was shortened obviously compared to that stored under the recommended conditions. We can further use these results and the temperature detection technology to monitor the quality of frozen lamb and accordingly to predict the shelf life so as to guarantee the frozen food safety.