Changes Of Flavor Substances And Process Optimization Of Boiled Mutton During Storage

Mutton is famous at home and abroad for its tenderness,juicy,delicious taste,low cholesterol and easy digestion and absorption.Moreover,mutton is rich in B vitamins and a large number of trace elements.It has always been regarded as one of the important foods for keeping out the cold and tonifying in autumn and winter.Therefore,this paper takes fresh mutton as the main raw material,studies the changes of flavor and quality of different mutton tissues during storage after boiling mutton,and understands the main compounds that form peculiar smell of mutton during storage.On this basis,select the best mutton tissue and add spices to make a convenient and ready to eat mutton processing product.The specific research results are as follows:(1)The changes of odor compounds in different tissues of mutton during low temperature storage were analyzed.26 kinds of amino acids and 3 kinds of nucleotides were detected;33 odor compounds such as pentanol and nonanal were detected in mutton muscle tissue,24 odor compounds such as butyl cyclohexyl sulfide and 2-nonanone in lean and fat mixed group,and 24 odor compounds such as sunflower aldehyde and hexanal in adipose tissue.With the extension of storage time,the taste and odor of mutton muscle tissue changed slightly.(2)The quality change indexes of different tissues of boiled mutton during low-temperature storage were detected.The results showed that the p H value of mutton decreased first and then increased,the color difference decreased gradually,the texture characteristics became worse,and the volatile base nitrogen and the total number of colonies increased gradually.The indexes of mutton muscle tissue change slowly during storage,and the quality is the best.(3)The characteristics of volatile flavor compounds in adipose tissue of boiled mutton were analyzed.A total of 49 flavor compounds were detected in the adipose tissue of mutton,including 15 aldehydes,11 esters,7 alcohols,7 ketones,3 acids,3 amines,1 furan and 2 sulfur-containing compounds.Within the edible range of mutton,the peculiar smell of mutton is mainly due to the oxidation of fat and the production of a large number of aldehydes such as octanal(rancidity flavor),pentanal(pungent flavor)and2-Pentanone(pungent odor)caused by ketones and other substances.(4)In this experiment,mutton muscle tissue was used as the main raw material to explore the factors affecting the quality of mutton by studying the curing time,cooking time and cooking temperature of mutton.Taking the sensory score and chewability as the response value,through response surface optimization,the optimal process parameters are as follows: fresh mutton 150 g,curing time 60 min,cooking time 60 min and cooking temperature 90℃.The mutton block processed by this process is uniform and massive,with mutton special flavor,uniform color,moderate taste,good chewability,moderate hardness and elasticity.The sensory score is 79.90 and chewability 15 641.55 m J,the fitting degree of the model is good and the experimental results are reliable.