| Roast mutton is one of China’s traditional meat products and it is popular with the people,but the edible of traditional roast mutton is not convenient, the quality is not uniform, andthere exists the problems of food security, and flavor of industrial roast mutton products ispoor. A roast mutton with intermediate moisture which was edible immediately after openingits bag in this paper, the processes which including removing smell, bittern, drying androasting were optimized, thus the flavor of roast mutton was increased and the formation ofcarcinogenic substances was reduced, the content of nitrite and benzo (a) pyrene in roast lambwas detected, the hardness and chewiness of it was determined, the content of amino acid andthe flavor of it was analyzed, and the storage stability of the product was tested.The relationship between the effect of rining to take off the smell of mutton and rinsingtime, the number of rinsing, mutton thickness,the temperature of rinsing water was studied,the results show that, rate of mutton smell removing decreased with the thickness increasing,increased with rinsing time, and rinsing times. When the lamb meat thickness2cm, water2:1,temperature40℃, rinsing time20min, washing4times, more than35%of smell removingrate could be reached. The relationship between the effect of cooking to take off the smell ofmutton and blanching time, the meat water2:1, pretreatment time above40min, throwingaway of precooking fluid, more than65%of the smell removing rate could be reached, thusthe smell of mutton was significantly reduced.The relationship between the flavor of stewed mutton and the amount of salt, seasoning,pig bone, stewing time was studied, the results showed that, Mutton sensory score trend wasfirst increasing and then decreasing with the addition amount increasing of salt, seasoning,marinated time, when adding salt3%, compound spices2%, marinating time140min, thesensory score was highest; Mutton sensory scores increased with the addition of the pig bone,,sensory target had reached a very high level when it added10%pig bone.The relationship between the flavor of drying and drying time, drying temperature wasstudied, the results showed that, with the increase of drying temperature, the time of removingmoisture was decreased, the sensory flavor was first increased and then decreased gradually,when drying temperature was60℃, the content of moisture in mutton could be reduced toabout30%after3h, mutton color, hardness were very good, and reaching the best sensoryflavor. The seasoning technology was studied by orthogonal design method, the results showthat: the impact of various seasonings for meat flavor was chili powder, pepper powder, andfive spice powder which affected from large to small, when the amount was1%,0.25%,0.4%,reaching the best sensory flavor. The roast process was studied by the single factor experiment,the results showed that: when the microwave roasting combined with drying, the water contenwas reduced down to about30%during drying process, then the microwave baking was used to increase flavor of mutton, when the baking time was90s, the flavor of grilling and theedible of mutton were the best.The preservation time increased with the sterilization time by high temperature thermalsterilization. But with the increasing of sterilization time, the peculiar smell of productincreased, the original roast flavor was weakened. When the sterilization time was15~25min,the preservation period chould reach6~10months and this had little effect on the flavor ofroast mutton. Using microwave sterilization jointing with natural preservative, preservationtime increased with the microwave sterilization time, microwave sterilization time was longer,the products had longer preservation period, however, microwave sterilization was too long, itwas easy to make the product losing moisture, burnting, large hardness, bad edible. When thesterilization time was60s, the preservation was long to reach more than6months.Roast mutton was made by the optimization technology and its hardness and chewinesswas measured, results showed that the hardness and chewiness of roast mutton were2.62kg,1.70kg, far below the industry of dried mutton(11.23kg,7.32kg), it was suitable for allkinds of people (including the elderly and children, etc) to eat.Benzo (a) pyrene and nitritewas measured, and comparing among the new products, roast leg of lamb and shish kebab inmarket, the result showed that, new products of benzo (a) pyrene and nitrite content were0.5μg/kg,1.4mg/kg, lower than the industrial roast lamb leg (2.7μg/kg,2.1mg/kg), and muttoncubes roasted on a skewer of benzo (a) pyrene and nitrite content were9.8μg/kg,10.1mg/kg,it were higher than the food health standard and it had some certain harm to human health.The method of solid phase microextraction combining with gc-ms was used to determine theflavor substance in the roast mutton, results showed that38volatile flavor substances was thecontained in roast mutton, which the content of hydrocarbon was the highest and alcohols,aldehydes was followed. the amino acid was tested by automatic amino acid analyzer, theresults show that the roast mutton contained17kinds of amino acids, total amino acid was31.586g/100g, the characteristics of amino acid composition was that the content glutamicacid was the highest, followed by leucine, aspartic acid, glycine, arginine, the type andcontent of amino acid was very rich. |
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