Analysis of Change of Protein and Lipid Oxidation and Flavor in Mutton during Refrigeration Storage

In order to investigate the changes of protein and lipid oxidation and flavor substances of mutton during cold storage, mutton was stored at 4 ℃ and relative humidity 48%, and packaged with ordinary PE plastic wrap, determination of different cold storage time of mutton thiobarbituric acid reactive substances (TBARS) value, sulfhydryl content and the change of volatile flavoring substances. Results showed that during refrigeration storage, the value of TBARS increased first, then decreased and then increased. The sulfhydryl value decreased on the four days ago and increased from the 5th day. Nine kinds of volatile components were detected from the refrigeration mutton, a total of 31 kinds of volatile compounds, the content of 1-butanolwith a smell of camphor was reduced with the storage time. The main flavoring substances of heptanal, octanal and hexanal were the highest levels on the third day, the 3-hydroxy-2-butanone and 2-heptanone were detected on the 5th day. 3-methylbutanal and dimethyl disulfide were detected which caused sour and rancid smell, on the 7th day. In conclusion, the flavor quality of mutton on the 3th day is better under refrigeration storage conditions, and the turning point of mutton deterioration may be on the 5th day.