Effect of Freeze-thaw Cycles on Quality Characteristics of Mutton

被引：0
|
作者：
Li M. [1 ,2 ]
Li T. [1 ]
Du P. [2 ]
Wang W. [2 ]
Wang S. [2 ]
Liu Y. [2 ]
Hu P. [2 ]
Sun S. [2 ]
Gao F. [2 ]
Li Q. [2 ]
机构：
[1] College of Life Sciences and Food Engineering, Hebei University of Engineering, Handan
[2] Institute of Agro-Food Science and Technology Shandong Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing Ministry of Agriculture, Jinan
来源：
Science and Technology of Food Industry | 2021年 / 42卷 / 11期
关键词：
freeze-thaw cycles; mutton; quality characteristics;
D O I：
10.13386/j.issn1002-0306.2020080061
中图分类号：
学科分类号：
摘要：
The effect of freeze-thaw cycles (0, 1, 2, 3, 4 and 5 cycles) on the mutton food quality were investigated by measuring the thawing loss, cooking loss, pH, shear force, TBARS, TVB-N, total number of colonies and moisture condition.The results indicated that with the increase of freeze-thaw cycles, thawing loss, cooking loss, thiobarbituric acid reactive substances (TBARS), total volatile base nitrogen (TVB-N) and total bacterial colony of mutton increased significantly (P<0.05), pH value decreased significantly (P<0.05), and shear force first increased and then decreased. Low-field NMR T2 relaxation time analysis showed that with the increase of freeze-thaw cycles, the content of uneasily flowing water (T22) increased, the content of free water (T23) decreased, and the content of bound water (T21) remained almost unchanged (P>0.05). Repeated freezing and thawing significantly reduced the quality of mutton, and with the increase of freeze-thaw cycles, the quality damage was more serious. © The Author(s) 2021.
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页码：290 / 294
页数：4
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