摘要
低温是肉品保藏的主要方法之一,但是冷却肉和冷冻肉在品质上有明显的不同。通过在不同温度下贮藏,测定羊肉的嫩度、pH、蒸煮损失率、细菌总数和挥发性盐基氮指标,发现冷却1 d后,继续冷冻的羊肉,在上述指标及其感官评定上优于其他贮藏温度下的羊肉。
Low temperature was one of the main methods of meat preservation , but the chilled meat were distinguished from the frozen meat in quality. This experiment aimed to measure the tender indicators of mutton. pH, cooking loss, total number of bacteria, and total volatile basic nitrogen （TVBN）adopting various storage temperatures. The results indicated that the measured indicators and the sensory evaluation of mutton which was frozen after being cooled 1 day were better than those adopting other storage temperatures.
出处
《食品研究与开发》
CAS
北大核心
2015年第20期20-22,66,共4页
Food Research and Development
关键词
羊肉
品质
指标
感官评定
mutton
quality
indicators
sensory evaluation
