冻藏温度对速冻羊肉品质影响的研究

Study on Effect of Srorage Temperature on Quality of Frozen Lamb

为研究速冻羊肉在冷藏链中保质问题,实验测量了速冻羊肉在-15、-20、-25℃三个不同温度下,其微生物总量、酸价及水分含量随冻藏时间的变化规律。实验结果显示,与新鲜速冻羊肉相比,在冻藏温度-15、-20、-25℃下保存37d后,菌落总数用分别增加了218.2%、81.8%、36.4%;酸价分别增长了27.4%、14.7%、7.7%;水分含量分别下降了6.5%、5.4%、2.5%。

This paper mainly aimed at ：investigating effect of storage temperature on quality of frozen lamb in the cold chain. Total bacteria counts, acid value and water content were studied respectively, which were taken as testing indices to reflect the quality changing of frozen mutton at - 15,-20, -25℃ as the development of storage time in the experiment. The resalts showed that： after 37 days at - 15, - 20 , - 25℃, compared with fresh frozen lamb, the TBC respectively increased by 218.2%, 81.8%, 36.4% and the acid value increased by 27.4%, 14.7%, 7.7% and the water content decreased by 6.5%, ,＇L4%, 2.5% respectively.