Effects of controlled freezing point combined with package on mutton quality during storage

The effects of controlled freezing point( CFP) combined with different package modes,pallet package,vacuum package,and modified atmosphere package( MAP),respectively,on the shelf- life and quality of mutton were explored compared with traditional refrigeration.Results showed that CFP storage could significantly prolong the shelf- life of mutton( p < 0.05). The CFP storage could maintain the favorable sensory quality and lower total bacterial count.The total bacterial count of CFP combined with MAP group was 5.67 lg CFU / g at 19 d postmortem,which was still safety for customers. The CFP significantly reduced the pressurized water loss rate of mutton( p <0.05),and the value of controlled freezing point combined with vacuum package showed stability,so the combination could help mutton maintain stable water holding capacity.Package and storage temperature( CFP and refrigeration) had no significant influence on hardness( p > 0.05),and the vacuum package and MAP could help mutton maintain favorable springiness under CFP storage. CFP combined with MAP made the mutton keep bright red color of for a long time. CFP combined with vacuum package or MAP proved to be conducive to maintaining the quality of mutton during storage.