The Changes In Texture And Quality Of Mutton With Different Degrees Of Roast

Roast mutton has a long history and unique flavor,which is one of the most popular traditional meat products in China.However,it is difficult to produce roast mutton in industrial production and its quality is uneven.Texture quality,as one of the important indicators to evaluate product quality,has been paid more and more attention by consumers.However,the texture evaluation system of roast mutton is not perfect in China.Therefore,it is of great significance to establish a systematic texture quality evaluation method for the quality research and industrial development of roast mutton.Therefore,this study took mutton with different roast degrees as the research object to determine its sensory texture quality characteristics,establish texture profile,and combine sensory texture quality with instrumental texture analysis to establish the standard instrument test method for texture characteristics of roasted mutton,so as to evaluate the texture change rule of mutton with different roast degrees.The main research contents and results are as follows:1.Fourteen descriptors and definitions that can represent the texture quality of roast mutton were determined.The texture profiles of mutton with different roast times were established,which directly reflected the influence of roast times on the sensory texture quality of mutton.According to the evaluation of taste,the ideal texture of roast meat can be summarized as: tender,firm and elastic,tough but not chewy,less residue and easy to agglomerate,soft and juicy and easy to swallow.2.The test conditions of roast mutton in TPA mode and puncture mode were optimized according to the standards of differentiation and coefficient of variation.The best test conditions were determined as follows: P50 probe was used in TPA mode,the selected shape variable was40%,the test speed was 1 mm/s,and the interval time was 5 s;In the puncture mode,P/2N probe was used,the triggering force was 5 g,the test speed was 1.5 mm/s,and the puncture distance was 8 mm.Combining the results of texture test and sensory evaluation,a statistical model for sensory prediction of roast mutton was established by using multiple stepwise regression equation.3.The variation rule of mutton texture and its influencing factors under different degrees of roasting were explored: with the extension of roasting time,the hardness,elasticity and chewability of mutton were significantly increased(P<0.05),while the cohesion,resilience and shear force were firstly increased and then decreased.During the roasting process,the mutton contracted under heat,the water migrated,the water content was not easy to flow decreased,the cooking loss increased,the protein secondary structure content changed,the hydrophobic groups were exposed,and the spatial structure changed.Soluble collagen,insoluble collagen and the total amount of collagen in meat increased with the extension of baking time,and were significantly positively correlated with the hardness,elasticity and masticability of texture indexes(P<0.05).