Tibetan mutton chops were used as the raw materials to make hand-pulled Tibetan mutton.The effects of different storage temperatures and storage times on the edible quality and flavour attenuation of hand-pulled Tibetan mutton were investigated.It was found that frozen storage could minimize the deterioration of the edible quality of hand-pulled Tibetan mutton.Headspace solid-phase microextraction(SPME)and gas chromatography-mass spectrometry(GC-MS)were used to detect the volatile flavour substances in the hand-pulled mutton.The analysis results showed that a total of 23 flavour substances were detected in the hand-pulled mutton made by the optimal process,mainly aldehydes,alkanes,esters,ketones,alcohols,olefins and furans.The effects of storage conditions on the edible quality and flavour attenuation of the hand-pulled mutton were in the following order:storage temperature,ambient temperature(25 ℃)＞refrigeration(4 ℃)＞freezing(-20 ℃);storage time,72 h＞48 h＞24 h.These results show that refrigeration and freezing can effectively slow down the deterioration of flavour substances during storage and prolong the storage time.It provides a theoretical basis for the preservation of the flavour of hand-pulled mutton during processing and storage.
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