Effect of Freezing-Thawing Times on Quality Characteristics of Tibetan Mutton

ZHOU Yuyu; MAO Yun; WANG Lina; WANG Linlin; CHEN Lianhong; HUANG Qian

doi:10.13386/j.issn1002-0306.2021080348

Volume 43 Issue 11

May 2022

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Science and Technology of Food Industry > 2022 > 43(11): 342-349. > DOI: 10.13386/j.issn1002-0306.2021080348

ZHOU Yuyu, MAO Yun, WANG Lina, et al. Effect of Freezing-Thawing Times on Quality Characteristics of Tibetan Mutton[J]. Science and Technology of Food Industry, 2022, 43(11): 342−349. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080348.

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Effect of Freezing-Thawing Times on Quality Characteristics of Tibetan Mutton

College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China

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Received Date: August 30, 2021
Available Online: March 26, 2022

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Abstract

Abstract

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.
- Tibetan mutton,
- repeated freeze-thaw,
- chilled storage,
- quality characteristics,
- correlation

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