Changes in Quality and Flavor of Fresh Mutton over Time at Different Storage Temperatures
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Abstract:
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.
