Quality Changes of Meat, Fish and Shrimp during Storage at ?40 ℃
KONG Fanhua, ZHANG Haowei, HUANG Hua, CUI Yang, HE Qing, ZHAO Yue, XU Wenying, YANG Chunxue, MU Qier, CUI Yajuan
1.Beijing Engineering Research Centre of System-Nutrition, Beijing Institute of Nutrition Resources, Beijing 100069, China; 2.Beijing Products Quality Supervision and Inspection Institute, Beijing 101300, China; 3.Beijing Municipal Center for Food Safety Monitoring and Risk Assessment, Beijing 100094, China
Abstract：In this research, 16 samples of pork, beef, mutton, chicken, fish and shrimp directly provided by producers or procured from supermarkets or farmer’s markets were stored at ?40 ℃ for up to 360 days. Changes in the sensory, physicochemical and nutritional properties of the samples were measured during the storage period. The results showed that sensory evaluation score, together with freshness, decreased with storage time for all samples, but most of the samples were still edible; water content fluctuated in the standard range; the contents of nutrients such as proteins, fats and fatty acids fluctuated in a small range without significant changes. In conclusion, meat, fish and shrimp were still edible after 360 days of storage at ?40 ℃.
孔凡华，张淏惟，黄 华，崔 旸，贺 青，赵 玥，徐文英，杨春雪，木其尔，崔亚娟. 畜禽肉和鱼虾肉－40 ℃贮藏期间品质变化[J]. 肉类研究, 2021, 35(7): 38-43.
KONG Fanhua, ZHANG Haowei, HUANG Hua, CUI Yang, HE Qing, ZHAO Yue, XU Wenying, YANG Chunxue, MU Qier, CUI Yajuan. Quality Changes of Meat, Fish and Shrimp during Storage at ?40 ℃. Meat Research, 2021, 35(7): 38-43.
2021, Vol. 35 
