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不同贮藏温度对速冻羊肉品质影响的实验研究
引用本文:秦瑞升,谷雪莲,刘宝林,王欣. 不同贮藏温度对速冻羊肉品质影响的实验研究[J]. 食品科学, 2007, 28(8): 495-497
作者姓名:秦瑞升  谷雪莲  刘宝林  王欣
作者单位:上海理工大学医疗器械与食品学院; 上海理工大学医疗器械与食品学院 上海200093; 上海200093;
摘    要:为研究时间对不同贮藏温度下速冻羊肉品质的影响,采用了菌落总数、挥发性盐基氮、pH、酸价及水分含量为指标,对速冻羊肉在-15、-20、-25℃三种不同温度冻藏温度和5、15、25℃三种不同冷藏温度下中的上述指标的变化进行了研究。实验结果显示,菌落总数、挥发性盐基氮、pH、酸价随贮藏时间的延长而增加,随贮藏温度的增加而上升。与冷藏温度下贮藏的速冻羊肉相比,冻藏能更好保持速冻羊肉的品质,减缓细菌的生长,减少水分的散失,能更久地保持其品质与延长其货架期。

关 键 词:速冻羊肉   货架期   贮藏温度   品质变化  
文章编号:1002-6630(2007)08-0495-03
修稿时间:2007-06-03

Experimental Study on Effects of Storage Temperature on Quality of Frozen Lamb
QIN Rui-sheng,GU Xue-lian,LIU Bao-lin,WANG Xin. Experimental Study on Effects of Storage Temperature on Quality of Frozen Lamb[J]. Food Science, 2007, 28(8): 495-497
Authors:QIN Rui-sheng  GU Xue-lian  LIU Bao-lin  WANG Xin
Affiliation:School of Medical Mechine and Food, Shanghai University of Science and Technology, Shanghai 200093, China
Abstract:This experiment mainly aimed at investigating effect of storage temperature on quality of frozen lamb. total bacteria counts(TBC), TVBN, acid value(AV), pH and water content were studied respectively which were taken as testing indices to reflect the quality changing of frozen mutton at -15, -20, -25, 5, 15, 25℃ as the developing of storage time in the experiment. The result indicated that, water content was decreasing with the storage time while the other four indices increased with storage time. Compared to cold storage, frozen storage can keep the quality and prolong the shelf life of frozen lamb.
Keywords:frozen lamb  shelf life  storage temperature  quality change
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