畜禽肉和鱼虾肉-40℃贮藏期间品质变化

Quality Changes of Meat,Fish and Shrimp during Storage at-40℃

选择-40℃贮藏条件,以典型畜禽肉、鱼虾肉为研究对象,选取猪肉、牛肉、羊肉、鸡肉、鱼肉和虾肉共6类肉样,通过厂家直供、超市和农贸市场购买总计16个样品,在贮藏360 d期间,测定肉样感官、理化指标和营养成分含量的变化。结果表明:随着贮藏时间的延长,各肉样的感官评分均呈现下降趋势,新鲜度持续下降,但均可满足食用要求;肉样的水分含量均在标准范围内波动;肉样的蛋白质、脂肪和脂肪酸等营养成分含量均在小范围内波动,无明显变化趋势。因此,畜禽肉、鱼虾肉在-40℃贮藏360 d,能够保持可食用状态。

In this research,16 samples of pork,beef,mutton,chicken,fish and shrimp directly provided by producers or procured from supermarkets or farmer’s markets were stored at-40℃for up to 360 days.Changes in the sensory,physicochemical and nutritional properties of the samples were measured during the storage period.The results showed that sensory evaluation score,together with freshness,decreased with storage time for all samples,but most of the samples were still edible;water content fluctuated in the standard range;the contents of nutrients such as proteins,fats and fatty acids fluctuated in a small range without significant changes.In conclusion,meat,fish and shrimp were still edible after 360 days of storage at-40℃.