Study On The Processing Of Oat Prepared Lamb Patties

In this experiment,lamb minced meat,oats,resistant starch and spices were used to make oat prepared lamb patties.The experiment were respectively the oatmeal group(resistant starch?oats?monoglyceride)and the control group.The quality of the prepared lamb patties were determined through a single-factor response surface test(baking temperature?baking time?curing time)in order to develop an excellent formula and processing.The results are as follows:The best formula of the prepared lamb patties is the addition amount of oatmeal is27.91%,the addition amount of resistant starch and monoglyceride are 9.61% and 0.41%respectively.The e-value of prepared lamb patties was 2.30 significantly higher than that of the control group(p<0.05),the elasticity value was 0.46,and the cohesion value of0.63 was significantly higher than that of the control group(P<0.05).The best process of the prepared lamb patties is the baking temperature is 187?,the baking time is 10 min,and the marinating time is 12 h.The sensory score of prepared meat Patty was 83.43,which was significantly higher than 77.76 in the control group(p<0.05).The e-value of the prepared lamb patties was 3.07,the p H value was 6.61,the elasticity value was 0.61,and the cohesion value was 0.82,which was significantly higher than that of the control group(p<0.05),the water holding capacity was significantly higher than that of the control group(p<0.05).The levels of guanine in the oatmeal group during the pickling and roasting stages were 18.98 mg/m L and 23.62 mg/m L were significantly lower than those of the control group(p<0.05).After baking,the nitrite content of the prepared lamb patties was lower than that after the curing and the oatmeal group was lower than the control group,and the content was less than the national standard 30 mg/kg.In the determination of volatile flavor substances,a total of 30 volatile flavor compounds were detected in the oat group,while 15 volatile flavor compounds were detected in the control group.The flavor substances of the oat prepared lamb patties are alcohols?alkenes?aldehydes and esters.Aldehydes,alcohols and esters in oatmeal group were significantly more than those in control group.Oats provide a enrich flavor substances of alcohols and esters for preparing lamb patties,the test results are 1-octene-3-alcohol and benzyl alcohol are provided by oats,because these two alcohols were not detected in the control group.The addition of oatmeal enriches the overall flavor of prepared lamb patties.