The Impact of Storage Time and Reheating Method on the Quality of a Precooked Lamb-Based Dish
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. T...
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MDPI AG
2025-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/15/2748 |
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| author | Zhihao Yang Chenlei Wang Ye Jin Wenjia Le Liang Zhang Lifei Wang Bo Zhang Yueying Guo Min Zhang Lin Su |
| author_facet | Zhihao Yang Chenlei Wang Ye Jin Wenjia Le Liang Zhang Lifei Wang Bo Zhang Yueying Guo Min Zhang Lin Su |
| author_sort | Zhihao Yang |
| collection | DOAJ |
| description | 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; <i>p</i> < 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; <i>p</i> < 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. |
| format | Article |
| id | doaj-art-e9acbe8ce6fc4b47842cad64cf7fd0b9 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-e9acbe8ce6fc4b47842cad64cf7fd0b92025-08-20T03:36:27ZengMDPI AGFoods2304-81582025-08-011415274810.3390/foods14152748The Impact of Storage Time and Reheating Method on the Quality of a Precooked Lamb-Based DishZhihao Yang0Chenlei Wang1Ye Jin2Wenjia Le3Liang Zhang4Lifei Wang5Bo Zhang6Yueying Guo7Min Zhang8Lin Su9College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, ChinaCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, ChinaCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, ChinaCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, ChinaXilin Gol League Animal Disease Prevention and Control Center, Xilinhot 026000, ChinaXilin Gol League Qinmu Foods Co., Xilinhot 026000, ChinaInner Mongolia Daqi Foods Co., Ordos 017000, ChinaCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, ChinaCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, ChinaCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, ChinaReady-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; <i>p</i> < 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; <i>p</i> < 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.https://www.mdpi.com/2304-8158/14/15/2748stewed lambrefrigerationfreezingmicrowavingboilingspoilage |
| spellingShingle | Zhihao Yang Chenlei Wang Ye Jin Wenjia Le Liang Zhang Lifei Wang Bo Zhang Yueying Guo Min Zhang Lin Su The Impact of Storage Time and Reheating Method on the Quality of a Precooked Lamb-Based Dish Foods stewed lamb refrigeration freezing microwaving boiling spoilage |
| title | The Impact of Storage Time and Reheating Method on the Quality of a Precooked Lamb-Based Dish |
| title_full | The Impact of Storage Time and Reheating Method on the Quality of a Precooked Lamb-Based Dish |
| title_fullStr | The Impact of Storage Time and Reheating Method on the Quality of a Precooked Lamb-Based Dish |
| title_full_unstemmed | The Impact of Storage Time and Reheating Method on the Quality of a Precooked Lamb-Based Dish |
| title_short | The Impact of Storage Time and Reheating Method on the Quality of a Precooked Lamb-Based Dish |
| title_sort | impact of storage time and reheating method on the quality of a precooked lamb based dish |
| topic | stewed lamb refrigeration freezing microwaving boiling spoilage |
| url | https://www.mdpi.com/2304-8158/14/15/2748 |
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