The effects of frozen storage on fatty acids, amino acids, and volatile compounds in mutton stored for 90 days

Abstract

Mutton is in great demand in many areas of the world because of its tenderness, delicious taste, low calorie content, high protein and essential amino acid content, and trace element abundance (Zhang et al., 2021). Mutton is highly perishable if appropriate preservation methods are not applied (Olaoye & Onilude, 2010). Frozen storage is considered an excellent method for long-term meat preservation.At present, −18°C has been extensively adopted as the standard operational temperature for meat preservation in countries including China (Wang, Liang, et al., 2021). The temperature can maintain acceptable quality and prevent spoilage in mutton for more than 1 year (Muela et al., 2015(Muela et al., , 2016. Freezing processes slow down microbial growth and inhibit microbial contamination (Pinheiro et al., 2019) and thus maximize the original meat color, taste, texture, and nutrition during long-term storage and thus minimize quality deterioration (Al-Sabagh et al., 2016). In addition, the meat industry typically employs freezing methods to stabilize the prices of mutton during slaughter animal shortage periods (Pietrasik & Janz, 2009).Large amounts of meat and meat products are lost or wasted annually, mostly because of sensory degradation due to spoilage

Coexisting with Ice Crystals: Cryogenic Preservation of Muscle Food─Mechanisms, Challenges, and Cutting-Edge Strategies

“…Among them, it is possible to assess and extract food’s gustatory and olfactory properties using general electronic tongue and electronic nose techniques as inputs to machine learning models . Furthermore, recent advancements in gas chromatography ion mobility spectrometry (GC-IMS) technology allow for exact qualitative and quantitative characterization of volatile flavor compounds in meat products, laying the groundwork for predictive models. , It will be less likely for fresh and frozen/thawed meat products to be adulterated if flavor-predictive models are linked to the freshness of muscle-based foods, which bodes well for the future of the meat products industry.…”

Differentiation of Goat Meat Freshness Using Gas Chromatography with Ion Mobility Spectrometry

“…Chen et al employed GC-IMS to rapidly and non-destructively profile the scent of commercial coffee and quickly categorize coffee samples [33]. GC-IMS was also used for the flavor compound analysis of sheep meat [34][35][36][37]. However, the use of GC-IMS to detect the freshness of goat meat has not been carefully studied.…”