Experimental Study on Effects of Storage Temperature on Quality of Frozen Lamb

Abstract

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.

Key words: frozen lamb, shelf life, storage temperature, quality change

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 https://doi.org/

[1]	ZHANG Yurong, ZHOU Xing, YANG Wensheng, WU Qiong, XIA Yunze, GAO Peina. Kinetic Modeling for Predicting Quality Changes in Brazilian Soybeans during Storage [J]. FOOD SCIENCE, 2026, 47(8): 376-383.
[2]	BAO Yuhan, HE Pengfei, CHEN Xuechang, LI Peipei, MEI Guangming, HUANG Liying. Quality Maintenance of Litopenaeus vannamei during Frozen Storage Using Choline Chloride-Sorbitol Natural Deep Eutectic Solvents [J]. FOOD SCIENCE, 2026, 47(6): 317-324.
[3]	TANG Xiaohua, LEI Shuwen, LI Lingfei, GONG Jiashun, FU Xiaoping. Analysis of Flavor Components and Shelf-Life Stability of Walnut Kernels Flavored with Zanthoxylum armatum Using Solid-Phase Micorextraction Coupled with Gas Chromatography-Mass Spectrometry and Electronic Nose [J]. FOOD SCIENCE, 2026, 47(1): 185-194.
[4]	WANG Shaoping, LI Kaihui, TU Chuanhai, WANG Jiaxing, FANG Chuandong, ZHANG Bin. Effects of Thermal Processing Methods on the Quality Changes of Thick-Shelled Mussels [J]. FOOD SCIENCE, 2025, 46(7): 248-256.
[5]	LAI Huiting, LIU Wei, SHANG Xuebo, HUANG Lühong, LIN Shuhua, GAO Wei, OU Siming, ZHANG Juhua. Quality Changes of Mustard during Secondary Fermentation with Lactic Acid Bacteria Consortium [J]. FOOD SCIENCE, 2025, 46(21): 102-114.
[6]	LIAN Huan, QIN Shunxin, JIA Lianwen, YANG Xiangzheng, WANG Da, WU Maoyu. Effect of Storage Temperature on the Quality and Nitrite Metabolism Mechanism of Rape [J]. FOOD SCIENCE, 2025, 46(18): 300-305.
[7]	DU Manting, SHAN Shuaiqi, DING Ruixue, SUN Shunyang, LI Ke, LI Junguang, CHEN Bo, BAI Yanhong. Effect of Magnetic Field-Assisted Freezing on the Quality of Prepared Chicken Breast [J]. FOOD SCIENCE, 2025, 46(15): 297-305.
[8]	LI Yufeng, XIE Ziwei, DONG Wenli, LIAO Xiyan, WANG Shunmin, WANG Changbao, WANG Jingjing ZHAO Yong. Recent Progress on the Application of Photodynamic Inactivation in the Preservation of Aquatic Products [J]. FOOD SCIENCE, 2025, 46(14): 345-356.
[9]	BAI Shengyue, RUAN Li, WANG Jun, WANG Tielong, LIANG Zhihong. Effect of Storage Temperature on the Composition of Culturable Microbial Community in Chestnuts [J]. FOOD SCIENCE, 2025, 46(12): 181-190.
[10]	DAN Li, HE Li, DIAO Shangpeng, XING Yage, XU Qinglian, LIU Hong, LÜ Xingyu, YE Yangyang, WUREMO Luoguo. Kinetic Modeling for Shelf-Life Prediction of Dry Salted Duck Based on Total Volatile Basic Nitrogen [J]. FOOD SCIENCE, 2025, 46(11): 302-309.
[11]	ZHANG Yi, WANG Jiayi, HUANG Wen, ZHANG Yingtong, LING Jun, LI Pengxia, CHENG Shunchang, YANG Qingsong, ZHOU Hongsheng. Effects of 1-Methylcyclopropene Combined with Konjac Glucomannan/κ-Carrageenan Coating Treatment on the Quality of Pears during Shelf Life [J]. FOOD SCIENCE, 2025, 46(10): 249-256.
[12]	LI Die, LI Haiyan, ZHONG Shihong, FU Yuansheng, LI Meiqing, ZHANG Haiwei. Effect of Superchilling on Preservation, Ripening and Senescence of Broad Bean Seeds [J]. FOOD SCIENCE, 2025, 46(1): 149-157.
[13]	BAI Yuqiang, REN Chi, WU Saisai, FANG Fei, HOU Chengli, LI Xin, LI Jinhuo, ZHANG Dequan. Effect of Ultra-fast chilling on the expression of glycolytic enzymes in fresh mutton [J]. FOOD SCIENCE, 2024, 45(9): 204-211.
[14]	LIN Dongchun, HU Die, CHEN Wei, XIA Hongling, QIAO Xiaoyan, MIAO Aiqing, MA Chengying. Effects of Different Storage Temperatures and Methods for Fresh Tea Leaves on the Quality of Broken Black Tea [J]. FOOD SCIENCE, 2024, 45(9): 212-218.
[15]	ZHANG Xipeng, JIANG Zhongquan, GUO Quanyou, SONG Xiaoyan. Effects of Different Moisture Contents on Bacterial Flora and Flavor Characteristics of Lightly Salted Large Yellow Croaker during Storage [J]. FOOD SCIENCE, 2024, 45(8): 210-217.

Experimental Study on Effects of Storage Temperature on Quality of Frozen Lamb

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments