Study on Effect of Srorage Temperature on Quality of Frozen Lamb

Abstract

Abstract: This paper mainly aimed at investigating effect of storage temperature on quality of frozen lamb in the cold chain. Total bacteria counts, acid value and water content were studied respectively, which were taken as testing indices to reflect the quality changing of frozen mutton at -15, -20, -25℃ as the development of storage time in the experiment. The results showed that: after 37 days at -15, -20℃, -25℃, compared with fresh frozen lamb, the TBC respectively increased by 218.2%, 81.8%, 36.4% and the acid value increased by 27.4%, 14.7%, 7.7% and the water content decreased by 6.5%, 5.4%, 2.5% respectively.

Key words: frozen lamb, shelf life, storage time, cold chain

QIN Rui-sheng,GU Xue-lian,LIU Bao-lin,WANG Xin. Study on Effect of Srorage Temperature on Quality of Frozen Lamb[J]. FOOD SCIENCE, 2006, 27(12): 92-94.

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Study on Effect of Srorage Temperature on Quality of Frozen Lamb

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