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| Development of A Model to Evaluate the Quality Changes of Boiled Mutton during Storage Based on Factor Analysis |
| CHEN Hui, WU Liangliang, LUO Ruiming* |
| College of Agriculture, Ningxia University, Yinchuan 750021, China |
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Abstract In this research, we made boiled mutton, a traditional cold dish in Ningxia, from hala-slaughtered Ningxia Tan sheep meat. The mutton was cut into small pieces, vacuum-packaged and sterilized at 90 ℃ for 30 min before storage in the temperature ranges of 0–5, 10–15 or 20–25 ℃. Various physicochemical and microbial parameters were measured after 0, 10, 20, 30, 40, 50 and 60 days of storage. Our results showed that with the extension of storage time, water holding capacity (WHC), shearing force and brightness value all exhibited a downward trend, and their fluctuations were correlated positively with storage temperature, implying that low temperature is beneficial for the quality maintenance of boiled mutton. Factor analysis indicated that the first two factors gave a cumulative contribution rate greater than 85%, and these two factors were classified as physical and chemical factors based on their correlations with the physicochemical and microbial properties investigated. The factor scores demonstrated that the effects of different storage temperatures and storage times on the physicochemical properties of boiled mutton were different. But generally, the quality of boiled mutton was maintained better at a lower storage temperature and after a shorter storage time. The optimal storage temperature was in the range of 0–5 ℃.
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HUANG Chunyang, WU Yujie, YANG Biao, MA Jingjing, YANG Jing, ZOU Ye, WANG Daoying, XU Weimin, LUO Zhang. Effects of Non-Meat Protein Addition on the Quality and Myofibrillar Protein Structure of Minced Pork[J]. Meat Research, 2022, 36(9): 20-26. |
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