Abstract:This study examined the impact of temperature fluctuations in the cold chain on the storage loss of frozen beef meatballs，a common type of pre-prepared meat dish.The results indicated that temperature fluctuations accelerated the changes in color and texture of beef meatballs and promoted the oxidation of proteins and lipids，and with the extension of storage time（0-38 d），there was a significant decrease in hardness，chewiness，and elasticity of beef meatballs in the temperature fluctuation group.The thiobarbituric acid reactive substances（TBARS，lipid oxidation index）assay found that the degree of lipid oxidation of beef meatballs in the temperature fluctuation group was higher.The thiol content in the constant temperature group and the temperature fluctuation group decreased from the initial 1.121 μmol/g to 0.941 μmol/g and 0.607 μmol/g，respectively，indicating an increase in the degree of protein oxidation.At the end of storage，the drying loss rate of samples in the temperature fluctuation group was 2.47% higher than that in the constant temperature group，and the centrifugal loss rate and cooking loss rate were increased by 0.8% and 1.54%，respectively.Additionally，there were elevated ice crystals in diameter and more loss of free water，and the total water content was reduced.In summary，temperature fluctuations accelerated the quality deterioration and ice crystal growth of beef meatballs.