| Roast lamb leg is a kind of distinctive traditional meat products in China,famous for its unique flavor and fine quality.But due to roasting uneven,higher energy consumption,lost of flavor and large number of heterocyclic aromatic amines formation during roasting process for roast lamb leg,it is essential to innovate high effiecy and green production technology.This research constructs the comprehensive quality evaluation method of high-quality roast leg of lamb,and then the technical parameters optimization of roast lamb leg under superheated steam combined infrared light waves are investigated,which will provide technical support forlamb leg industrial production.The main results were as follows:There were siginificant differents in sensory evaluation results of different brands of roast lamb leg products(P<0.05).Appearance color(R=0.34),aroma(R=0.769),mouthfeel(R=0.747)were significantly correlated with the total score of sensory evaluation,which was an important sensory profile to evaluate the quality of roast lamb leg.According to the sensory quality,analysis basic data products are divided into roasted lamb leg in good level,normal level and bad leval.Through correlation analysis,principal component analysis and clustering analysis,selected the key profile of comprehensive quality evaluation.Comprehensive quality evaluation of the main profiles for hydrogen content,broad-alcohol content,red value and light value.The standard grades of roast lamb leg color grades was made,which used to achieve a rapid classification of roast lamb leg.The comprehensive quality evaluation model of superheated combination infrared roasted lamb leg wasasfollows,comprehensive quality evaluation equation Y=14.42xbroad-alcohol-4.95xhydrogen+0.04×redvalue+0.19xlight value-9.7(R2= 98.1%,P<0.05,adjusted R2= 94.4%),to achieve a rapid classification of comprehensive quality of roast lamb leg.At the same time,determinate the content heterocyclic amines in roast lamb leg products,IQ content of roast lamb leg as high as 557.31 ng g-1 in the shop,which proved the parameters of hazardous materials for the optimization of superheated steam and infrared roasting process.It was researched the roasted method of superheating and infrared that the influence of different superheating temperature,superheating time,infrared temperature,infrared time on the comprehensive quality and heterocyclic amine content of the roast lamb leg.The experiment result showed that superheating temperature is 240℃,hydrogen content is 1.0 G/G0,light value is 36.65,heterocyclic aromatic amines is 45.76 ng·g-1,weighted comprehensive score is 88.27;superheating time is 50 min,hydrogen content is 1.0092 G/G0,light value is 38.55,heterocyclic aromatic amines is 26.73 ng g-1,weighted comprehensive score is 92.47;infrared temperature is 240℃,hydrogen content is 0.9962 G/Go,light value is 37.35,Heterocyclic Aromatic Amines is 53.14 ng g-1,weighted comprehensive score is 70;infrared time is 50 min hydrogen content is 1.0517 G/G0,light value is 33.83,heterocyclic aromatic amines is 36.83 ng·g-1,weighted comprehensive score is 79.09.Based on the single factor experiment,using the technology of multi-index combine analysis the comprehensive quality and total heterocyclic aromatic index,optimized the method of roasting superheated temprature,time,roasting infrared temprature and time.Results showed that,superheated temprature is 240℃,superheated time is 50 min,infrared temprature is 240℃,infrared time is 60 min,which are the best roasting conditions.Under the same conditions,hydrogen content is 1.1042 G/G0,broad-alcohol content is 1.0152 G/Go,red value is 27.92,light value is 38.73.Comprehensive quality score is 9.62,heterocyclic aromatic amines is 19.28 ng·g-1,Weighted comprehensive evaluation isY=0.7×(comprehensive quality evaluation overall score/the high comprehensive quality evaluationoverall score)×100+0.3×(1-heterocyclic aromatic amines/the high heterocyclic aromatic amines)×100,which scored the sensory weighted comprehensive evaluation is 87.09. |
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