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.

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

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