Comparative Analysis of the Quality of Frozen Tibetan Mutton with Different Packaging Materials
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Abstract:
To extend the storage period of frozen Tibetan mutton, Tibetan mutton from Qinghai was used as the test material. The total bacterial count, pH value, color stability, water-holding capacity, thiobarbituric acid (TBA) content, peroxide value (POV), and myofibrillar protein oxidation were measured. The quality changes of Tibetan mutton stored at -18 ℃ for 0, 3, 7, 15, 30, 60, and 90 days were investigated under treatments with different packaging materials: nylon composite bags (PA/PE), polyester composite bags (PE/PET), and seven-layer co-extrusion bags (PA/TIE/PA/TIE/PE/PE/PE). The results showed that compared with standard fresh-keeping bags, the three tested packaging materials, combined with vacuum packaging, had a significant effect on the quality of frozen Tibetan mutton. PA/PE bags could help preserve the quality of the mutton more effectively. After 90 days of freezing, the total number of colonies decreased by 1.7 lg CFU/g in the PA/PE bags compared with the standard storage bags. The pH value was in the range of 6.2~6.6, and the color stability was superior. The cooking loss rate, thawing loss rate, and centrifugal loss rate increased by 4.51%, 0.93%, and 2%. The TBA and POV values were significantly lower in the PA/PE bags than the standard storage bags, showing reductions of 0.78 mmol/kg and 0.033 mg/100 g, respectively. The carbonyl content of myofibrillar protein decreased by 1.63 nmol/mg, the sulfhydryl group content decreased by 0.21 nmol/g, and the surface hydrophobicity decreased by 6.74 μg. Comprehensive analyses showed that the PA/PE bag combined with vacuum packaging, while storing at a temperature of -18 ℃, can effectively maintain the quality of frozen Tibetan mutton and prolong its shelf life.
