Yang Zhihao, Wang Chenlei, Jin Ye, Le Wenjia, Zhang Liang, Wang Lifei, Zhang Bo, Guo Yueying, Zhang Min, Su Lin
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the people's Republic of China, Hohhot 010018, China.
Foods. 2025 Aug 6;14(15):2748. doi: 10.3390/foods14152748.
Ready-to-eat meat products face quality challenges during storage and reheating. This study aimed to (i) characterize the physicochemical/microbiological changes in stewed mutton during storage (4 °C/-18 °C, 0-28 days) and (ii) evaluate reheating methods (boiling vs. microwaving) on day-7 samples. The nutritional analysis confirmed moisture reduction (57.32 vs. 72.12 g/100 g)-concentrated protein/fat levels. Storage at -18 °C suppressed microbial growth (the total plate count (TPC), 3.73 vs. 4.80 log CFU/g at 28 days; < 0.05) and lipid oxidation (thiobarbituric acid reactive substances (TBARS): 0.14 vs. 0.19 mg/kg) more effectively than storage at 4 °C. The total volatile basic nitrogen (TVB-N) kinetics projected a shelf life ≥90 days (4 °C) and ≥120 days (-18 °C). Microwave reheating after frozen storage (-18 °C) maximized the yield (86.21% vs. 75.90% boiling; < 0.05) and preserved volatile profiles closest to those in the fresh samples (gas chromatography-mass spectrometry (GC-MS)/electronic nose). The combination of freezing storage and subsequent microwave reheating has been demonstrated to be an effective method for preserving the quality of a precooked lamb dish, thereby ensuring its nutritional value.
即食肉类产品在储存和重新加热过程中面临质量挑战。本研究旨在：（i）描述炖羊肉在储存（4℃/-18℃，0 - 28天）期间的物理化学/微生物变化；（ii）评估第7天样品的重新加热方法（煮沸与微波加热）。营养分析证实水分减少（57.32对72.12 g/100 g），蛋白质/脂肪水平浓缩。-18℃储存比4℃储存更有效地抑制微生物生长（28天时总平板计数（TPC）：3.73对4.80 log CFU/g；P<0.05）和脂质氧化（硫代巴比妥酸反应性物质（TBARS）：0.14对0.19 mg/kg）。总挥发性盐基氮（TVB-N）动力学预测保质期≥90天（4℃）和≥120天（-18℃）。冷冻储存（-18℃）后微波加热使产量最大化（86.21%对煮沸的75.90%；P<0.05），并使挥发性成分最接近新鲜样品（气相色谱-质谱联用仪（GC-MS）/电子鼻）。冷冻储存和随后的微波加热相结合已被证明是一种保持预煮羊肉菜肴质量的有效方法，从而确保其营养价值。
