不同储藏温度下鲜羊肉品质及风味的变化  

Changes in Quality and Flavor of Fresh Mutton over Time at Different Storage Temperatures

作　　者：古丽米热·祖努纳 孟新涛 叶朵朵 付慧鑫 乔雪 乔雅洁 张婷 GULIMIRE Zununa;MENG Xintao;YE Duoduo;FU Huixin;QIAO Xue;QIAO Yajie;ZHANG Ting(Research Institute of Farm Products Storage and Processing,Xinjiang Academy of Agricultural Sciences,Research Center of Main Agricultural Products Processing Engineering,Urumqi 830091,China;Collage of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830091,China)

机构地区：[1]新疆农业科学院农产品贮藏加工研究所,新疆主要农副产品精深加工工程技术研究中心,新疆乌鲁木齐830091 [2]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830091

出　　处：《现代食品科技》2025年第3期203-221,共19页Modern Food Science and Technology

基　　金：新疆维吾尔自治区自然科学基金项目(2021D01A104)。

摘　　要：为探究不同储藏条件(常温:25~30℃、货柜冷藏:4~8℃、近冰温:0~±1℃)对新鲜羊肉品质和风味的变化规律,分别采用传统理化分析和气相离子迁移色谱(Gas Chromatography-ion Mobility Spectroscopy, GC-IMS)技术监测鲜羊肉品质与挥发性化合物的变化,结果表明,鲜羊肉常温储藏至22 h时,挥发性盐基氮(TVB-N)和菌落总数分别达到15.28 mg/100 g和为6.38 lg CFU/g,均超标,同时,6-甲基-5-庚烯基-2-醇、1,4-二氧六环、异戊醇、乙酸乙酯、乙醇、N-亚硝基二甲胺为6种特征挥发性化合物出现。鲜羊肉在货柜冷藏至6 d时,TVB-N和菌落总数分别为15.16 mg/100 g和6.15 lg CFU/g,乙基叔戊醚、2-丁烯酸甲酯、甲硫醇、1,4-二氧、2-庚酮、1-庚醇、辛醛7种特征性化合物出现。在冰温储藏至19 d时,TVB-N和菌落总数分别达到15.67 mg/100 g和6.36 lg CFU/g,3-辛酮、辛醛、1-庚醇、庚醛、丁醛、己醛6种特征挥发性物质出现。说明鲜羊肉常温储藏货架期为22 h,货柜冷藏货架期为6 d,近冰温货架期为19 d。该结果可为生产中鲜羊肉的流通销售和安全食用提供理论依据和数据支持。The patterns of changes in the quality and flavor of fresh mutton over time under different storage conditions(room temperature:25~30℃;refrigerated storage temperature:4~8℃;and near-ice temperature:0~1±1℃)were clarified by monitoring the quality indicators and volatile compounds of fresh mutton using traditional physicochemical analysis and gas chromatography-ion mobility migration(GC-IMS).The results showed that when fresh mutton was stored at room temperature for 22 h,the total volatile base nitrogen(TVB-N)and total bacterial count reached 15.28 mg/100 g and 6.38 lg CFU/g,respectively,both exceeding the standard thresholds.Meanwhile,six characteristic volatile compounds appeared,including 6-methyl-5-hepten-2-ol,1,4-dioxane,isoamyl alcohol,ethyl acetate,ethanol,and N-nitrosodimethylamine.When fresh mutton was stored at refrigerated storage temperature for 6 d,the TVB-N and total bacterial count were 15.16 mg/100 g and 6.15 lg CFU/g,respectively,and seven characteristic compounds appeared,including tert-amyl ethyl ether,methyl 2-butenoate,methanethiol,1,4-dioxane,2-heptanone,1-heptanol,and octanal.When fresh mutton was stored at near-ice temperature for 19 d,the TVB-N and total bacterial count reached 15.67 mg/100 g and 6.36 lg CFU/g,respectively,and six characteristic volatile compounds emerged,including 3-octanone,octanal,1-heptanol,heptanal,butanal,and hexanal.The shelf lives of fresh mutton stored at room temperature,refrigerated storage temperature,and near-ice temperature were 22 h,6 d,and 19 d,respectively.The finding can serve as a theoretical basis and data support for the circulation,sales,and safe consumption of fresh mutton.

关 键 词：鲜羊肉 不同储藏条件 气相离子迁移色谱(GC-IMS) 品质 挥发性化合物 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]