山东农业科学2017，Vol.49Issue(4)：124-128,5.DOI:10.14083/j.issn.1001-4942.2017.04.027
羊肉冰温贮藏技术研究
Controlled Freezing-Point Storage Technology of Mutton
摘要
Abstract
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.关键词
羊肉/冰温贮藏Key words
Mutton/Controlled freezing-point storage分类
农业科技引用本文复制引用
王守经,王维婷,胡鹏,汝医,柳尧波..羊肉冰温贮藏技术研究[J].山东农业科学,2017,49(4):124-128,5.基金项目
山东省农业重大应用技术创新专项"宰后羊肉质量控制技术研究及示范" （）
山东省现代农业技术体系羊产业创新团队建设项目(SDAIT-10-10) （SDAIT-10-10）
