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| Effect of Secondary Sterilization on Volatile Flavor Compounds in Ningxia Hand-Grabbed Lamb |
| ZHANG Tonggang |
| College of Mechanical and Architectural Engineering, Taishan University, Tai’an 271000, China |
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Abstract In order to reduce the impact of secondary sterilization on the quality of Ningxia hand-grabbed lamb, the color, texture and flavor of half cooked hand-grabbed lamb treated by different sterilization methods were compared with those of the control group without secondary sterilization. The half cooked samples sterilized at 110 ℃ were not significantly different in color or texture from the control group (P > 0.05) and their sensory scores for flavor were the most similar to each other compared with other sterilization treatments. The results showed that half cooked hand-grabbed lamb sterilized at 110 ℃ for 20 min was the most similar in quality to the control group while ensuring its shelf life. Therefore, this treatment had minimal influence on the quality of vacuum packaged product.
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2019, Vol. 33 
