The Impact of Storage Time and Reheating Method on the Quality of a Precooked Lamb-Based Dish
2025
Zhihao Yang | Chenlei Wang | Ye Jin | Wenjia Le | Liang Zhang | Lifei Wang | Bo Zhang | Yueying Guo | Min Zhang | Lin Su
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/&minus:18 °:C, 0&ndash: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 &minus:18 °:C suppressed microbial growth (the total plate count (TPC), 3.73 vs. 4.80 log CFU/g at 28 days: p <: 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 &ge:90 days (4 °:C) and &ge:120 days (&minus:18 °:C). Microwave reheating after frozen storage (&minus:18 °:C) maximized the yield (86.21% vs. 75.90% boiling: p <: 0.05) and preserved volatile profiles closest to those in the fresh samples (gas chromatography&ndash: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.
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