Abstract: In order to determine the key factors affecting the quick-frozen mincemeat quality in the process of freezing and thawing,this experiment was designed to study the distribution of bacteria in the freezing-thawing process of quick-frozen mincemeat. Mincemeat was produced according to quick-frozen processing technology and frozen storaged at-18 ℃. The results showed that lactic acid bacteria,Enterobacter and Pseudomonas could grow well under the conditions of freezing and thawing. The total number of lactic acid bacteria are higher than Enterobacter and Pseudomonas all through the storage time. In the 16th day,the quick-frozen mincemeat begins to change in sensory quality,and its total numbers of bacteria and lactic acid bacteria remarkably increase to 4.1332 lgCFU/g and 3.9529 lgCFU/g respectively. Therefore,lactic acid bacteria are the major dominant bacteria of the mincemeat. And the product could not be thawed for more than three times in order to ensure its normal shelf-life.

Key words: frozen mincemeat, freezing and thawing, change of bacterial count