不同贮藏温度对羊肉品质影响实验  

Experimental Study on Effects of Storage Temperature on Quality of Mutton

作　　者：张红梅[1] 哈斯其木格[1] 

机构地区：[1]锡林郭勒职业学院,内蒙古锡林浩特026000

出　　处：《食品研究与开发》2015年第20期20-22,66,共4页Food Research and Development

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.

关 键 词：羊肉 品质 指标 感官评定 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]