羊肉冰温贮藏技术研究

Controlled Freezing-Point Storage Technology of Mutton

为了解决宰后羊肉腐败变质快、货架寿命短等问题,采用冰温技术贮藏,分析测定羊肉的贮藏品质指标。结果表明:羊胴体不同部位肉的冰点温度和冰温带有差异,羊背最长肌的冰点温度是-2.3℃、后腿肉是-1.9℃、前腿肉是-2.2℃;随贮藏时间的增加,肉样菌落总数呈现"S"型变化趋势,pH值和挥发性盐基氮含量持续上升,羊肉的剪切力值不断下降,L*值持续降低,a*值和b*值呈现先上升后降低的基本变化趋势。综合各项指标测定结果,羊肉的冰温贮藏货架寿命为21~28天。

In order to solve the problem of deterioration of spoilage and short shelf life of mutton,the quality of mutton was determined and analyzed under controlled freezing-point storage.The results showed that the freezing point of meat coming from different parts of sheep carcass was different.The freezing point of dorsal muscle was-2.3℃,and that of hind leg meat and shoulder meat was-1.9℃ and-2.2℃ respectively.During the storage period,the total number of colonies showed an ＂S＂type change trend,while the pH value and TVB-N content continued to rise,and the shearing force value of mutton declined with the increase of storage time.The mutton color index also was tested during storage.The L＊value decreased with the prolonging of storage time,and the a＊and b＊values showed the basic change trend of first increasing and then decreasing.Combined the test results,the shelf life of mutton was within 21 ~ 28 days under the controlled freezing-point storage.