为探究不同储藏条件（常温：25~30 ℃、货柜冷藏：4~8 ℃、近冰温：0~±1 ℃）对新鲜羊肉品质和风味的变化规律，分别采用传统理化分析和气相离子迁移色谱（Gas Chromatography-ion Mobility Spectroscopy, GC-IMS）技术监测鲜羊肉品质与挥发性化合物的变化，结果表明，鲜羊肉常温储藏至22 h时，挥发性盐基氮（TVB-N）和菌落总数分别达到15.28 mg/100 g和为6.38 lg CFU/g，均超标，同时，6-甲基-5-庚烯基-2-醇、1,4-二氧六环、异戊醇、乙酸乙酯、乙醇、N-亚硝基二甲胺为6种特征挥发性化合物出现。鲜羊肉在货柜冷藏至6 d时，TVB-N和菌落总数分别为15.16 mg/100 g和6.15 lg CFU/g，乙基叔戊醚、2-丁烯酸甲酯、甲硫醇、1,4-二氧、2-庚酮、1-庚醇、辛醛7种特征性化合物出现。在冰温储藏至19 d时，TVB-N和菌落总数分别达到15.67 mg/100 g和6.36 lg CFU/g，3-辛酮、辛醛、1-庚醇、庚醛、丁醛、己醛6种特征挥发性物质出现。说明鲜羊肉常温储藏货架期为22 h，货柜冷藏货架期为6 d，近冰温货架期为19 d。该结果可为生产中鲜羊肉的流通销售和安全食用提供理论依据和数据支持。

The patterns of changes in the quality and flavor of fresh mutton over time under different storage conditions (room temperature: 25~30 ℃; refrigerated storage temperature: 4~8 ℃; and near-ice temperature: 0~1±1 ℃) were clarified by monitoring the quality indicators and volatile compounds of fresh mutton using traditional physicochemical analysis and gas chromatography-ion mobility migration (GC-IMS). The results showed that when fresh mutton was stored at room temperature for 22 h, the total volatile base nitrogen (TVB-N) and total bacterial count reached 15.28 mg/100 g and 6.38 lg CFU/g, respectively, both exceeding the standard thresholds. Meanwhile, six characteristic volatile compounds appeared, including 6-methyl-5-hepten-2-ol, 1,4-dioxane, isoamyl alcohol, ethyl acetate, ethanol, and N-nitrosodimethylamine. When fresh mutton was stored at refrigerated storage temperature for 6 d, the TVB-N and total bacterial count were 15.16 mg/100 g and 6.15 lg CFU/g, respectively, and seven characteristic compounds appeared, including tert-amyl ethyl ether, methyl 2-butenoate, methanethiol, 1,4-dioxane, 2-heptanone, 1-heptanol, and octanal. When fresh mutton was stored at near-ice temperature for 19 d, the TVB-N and total bacterial count reached 15.67 mg/100 g and 6.36 lg CFU/g, respectively, and six characteristic volatile compounds emerged, including 3-octanone, octanal, 1-heptanol, heptanal, butanal, and hexanal. The shelf lives of fresh mutton stored at room temperature, refrigerated storage temperature, and near-ice temperature were 22 h, 6 d, and 19 d, respectively. The finding can serve as a theoretical basis and data support for the circulation, sales, and safe consumption of fresh mutton.

新疆维吾尔自治区自然科学基金项目（2021D01A104）