Effect of Freezing-Thawing Times on Quality Characteristics of Tibetan Mutton
In order to study the effects of freezing-thawing times on the quality characteristics of frozen mutton. After freezing and thawing repeatedly for 0, 1, 3, 5 times and then refrigerated at 4 ℃ for 1, 3, 5, 7 days, the nutritional quality, edible quality, texture characteristics and lipid oxidation d...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-06-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080348 |
| _version_ | 1798017164271157248 |
|---|---|
| author | Yuyu ZHOU Yun MAO Lina WANG Linlin WANG Lianhong CHEN Qian HUANG |
| author_facet | Yuyu ZHOU Yun MAO Lina WANG Linlin WANG Lianhong CHEN Qian HUANG |
| author_sort | Yuyu ZHOU |
| collection | DOAJ |
| description | In order to study the effects of freezing-thawing times on the quality characteristics of frozen mutton. After freezing and thawing repeatedly for 0, 1, 3, 5 times and then refrigerated at 4 ℃ for 1, 3, 5, 7 days, the nutritional quality, edible quality, texture characteristics and lipid oxidation degree of Oula Tibetan mutton were determined. The results showed that with the increase of freeze-thaw times, the nutritional quality of Tibetan mutton deteriorated significantly, the moisture content and protein content decreased significantly (P < 0.05); The overall eating quality of Tibetan mutton decreased significantly, especially after 5 freeze-thaw cycles, the color stability and water holding capacity decreased significantly (P < 0.05), the tenderness decreased slightly, but the change was not significant, and the meat hardness and chewiness decreased, while the viscosity, elasticity and adhesiveness increased; Meanwhile, peroxide value (POV) and thiobarbituric acid value (TBARS) reached the maximum after 5 freeze-thaw cycles (P < 0.05), indicating that the degree of lipid oxidation increased with the increase of freeze-thaw cycles; At the same time, the longer the cold storage time, the worse the meat quality. The above results showed that the increase of freeze-thaw cycles had a great impact on the meat quality, and the repeated freeze-thaw phenomenon should be avoided in the actual production, processing and transportation of meat. |
| first_indexed | 2024-04-11T16:02:36Z |
| format | Article |
| id | doaj.art-5cd1a51a4d004555816cea8949adc426 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T16:02:36Z |
| publishDate | 2022-06-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-5cd1a51a4d004555816cea8949adc4262022-12-22T04:14:55ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-06-01431134234910.13386/j.issn1002-0306.20210803482021080348-11Effect of Freezing-Thawing Times on Quality Characteristics of Tibetan MuttonYuyu ZHOU0Yun MAO1Lina WANG2Linlin WANG3Lianhong CHEN4Qian HUANG5College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, ChinaCollege of Food Science and Technology, Southwest Minzu University, Chengdu 610041, ChinaCollege of Food Science and Technology, Southwest Minzu University, Chengdu 610041, ChinaCollege of Food Science and Technology, Southwest Minzu University, Chengdu 610041, ChinaCollege of Food Science and Technology, Southwest Minzu University, Chengdu 610041, ChinaCollege of Food Science and Technology, Southwest Minzu University, Chengdu 610041, ChinaIn order to study the effects of freezing-thawing times on the quality characteristics of frozen mutton. After freezing and thawing repeatedly for 0, 1, 3, 5 times and then refrigerated at 4 ℃ for 1, 3, 5, 7 days, the nutritional quality, edible quality, texture characteristics and lipid oxidation degree of Oula Tibetan mutton were determined. The results showed that with the increase of freeze-thaw times, the nutritional quality of Tibetan mutton deteriorated significantly, the moisture content and protein content decreased significantly (P < 0.05); The overall eating quality of Tibetan mutton decreased significantly, especially after 5 freeze-thaw cycles, the color stability and water holding capacity decreased significantly (P < 0.05), the tenderness decreased slightly, but the change was not significant, and the meat hardness and chewiness decreased, while the viscosity, elasticity and adhesiveness increased; Meanwhile, peroxide value (POV) and thiobarbituric acid value (TBARS) reached the maximum after 5 freeze-thaw cycles (P < 0.05), indicating that the degree of lipid oxidation increased with the increase of freeze-thaw cycles; At the same time, the longer the cold storage time, the worse the meat quality. The above results showed that the increase of freeze-thaw cycles had a great impact on the meat quality, and the repeated freeze-thaw phenomenon should be avoided in the actual production, processing and transportation of meat.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080348tibetan muttonrepeated freeze-thawchilled storagequality characteristicscorrelation |
| spellingShingle | Yuyu ZHOU Yun MAO Lina WANG Linlin WANG Lianhong CHEN Qian HUANG Effect of Freezing-Thawing Times on Quality Characteristics of Tibetan Mutton Shipin gongye ke-ji tibetan mutton repeated freeze-thaw chilled storage quality characteristics correlation |
| title | Effect of Freezing-Thawing Times on Quality Characteristics of Tibetan Mutton |
| title_full | Effect of Freezing-Thawing Times on Quality Characteristics of Tibetan Mutton |
| title_fullStr | Effect of Freezing-Thawing Times on Quality Characteristics of Tibetan Mutton |
| title_full_unstemmed | Effect of Freezing-Thawing Times on Quality Characteristics of Tibetan Mutton |
| title_short | Effect of Freezing-Thawing Times on Quality Characteristics of Tibetan Mutton |
| title_sort | effect of freezing thawing times on quality characteristics of tibetan mutton |
| topic | tibetan mutton repeated freeze-thaw chilled storage quality characteristics correlation |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080348 |
| work_keys_str_mv | AT yuyuzhou effectoffreezingthawingtimesonqualitycharacteristicsoftibetanmutton AT yunmao effectoffreezingthawingtimesonqualitycharacteristicsoftibetanmutton AT linawang effectoffreezingthawingtimesonqualitycharacteristicsoftibetanmutton AT linlinwang effectoffreezingthawingtimesonqualitycharacteristicsoftibetanmutton AT lianhongchen effectoffreezingthawingtimesonqualitycharacteristicsoftibetanmutton AT qianhuang effectoffreezingthawingtimesonqualitycharacteristicsoftibetanmutton |