Effect of Different Storage Methods on the Flavor Substances of Hand-pulled Tibetan Mutton
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Abstract:
Tibetan mutton chops were used as the raw materials to make hand-pulled Tibetan mutton. The effects of different storage temperatures and storage times on the edible quality and flavour attenuation of hand-pulled Tibetan mutton were investigated. It was found that frozen storage could minimize the deterioration of the edible quality of hand-pulled Tibetan mutton. Headspace solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) were used to detect the volatile flavor substances in the hand-pulled mutton. The analysis results showed that a total of 23 flavour substances were detected in the handpulled mutton made by the optimal process, mainly aldehydes, alkanes, esters, ketones, alcohols, olefins and furans. The effects of storage conditions on the edible quality and flavour attenuation of the hand-pulled mutton were in the following order: storage temperature, ambient temperature (25 ℃) > refrigeration (4 ℃) > freezing (-20 ℃); storage time, 72 h > 48 h > 24 h. These results show that refrigeration and freezing can effectively slow down the deterioration of flavour substances during storage and prolong the storage time. It provides a theoretical basis for the preservation of the flavour of hand-pulled mutton during processing and storage.
