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| Effect of High Temperature Sterilization Time on the Quality of Roast Whole Lamb during Storage |
| GUO Xiaofeng1, WANG Zirong1,*, GUO Shouli2, WEI Jian1, LI Dehua1 |
1.College of Food Science and Pharmacy Science, Xinjiang Agricultural University, Ürümqi 830052, China;
2.College of Animal Science, Xinjiang Agricultural University, Ürümqi 830052, China |
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Abstract Roast whole lamb vacuum packaged in aluminum foil was subjected to high-temperature treatment at 121 ℃
for 10, 15, 20 and 25 min, respectively in comparison with normal temperature group to address the effect of sterilization
time on total microbial count (TMC), acid value, pH, total volatile base-nitrogen (TVB-N) value, thiobarbituric acid (TBA)
value, hardness, and sensory evaluation of roast whole lamb during subsequent storage at 0–4 ℃. During 40 days of storage,
20 min sterilization showed significant superiority over the control and other treatments in terms of physicochemical and
microbial quality. Moreover, TMC and TVB-N values tended to rise slowly, and pH, TBA value and hardness remained
stable. Its sensory quality was the closest to fresh roast whole lamb.
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