Research On Electric Roasting Process Of Mutton And Its Research Analysis Of Characteristic Flavor Substances

Roasted lamb is a traditional cuisine in China and a typical representative of barbecued meat products.With the development of industrialization,its processing method has gradually improved from traditional charcoal grilling to safer electric roasting,which is also the trend of roast lamb development.In this experiment,Altay big-tailed lamb hind leg meat was used as raw material,and the curing and roasting process was optimized by the response surface method on the basis of single factors,and the characteristic flavor fingerprint of electric roasted lamb was constructed,and the characteristic flavor substances of roasted lamb were analyzed.The main research contents and results are as follows:1.Optimization of pickling process parameters.Referring to the process flow of traditional roasted lamb in Xinjiang,on the basis of the basic marinade(based on the quality of mutton,salt 2.0%,white sugar1.0%,five-spice powder 0.2%,red onion 5.0%),the amount of chili powder,cumin powder and marinating time were taken as factors,and the influence of each factor on the quality of roasted lamb was analyzed through single-factor experiments,and the sensory score,shear force,L*(brightness),a*(redness)of electric roasted lamb were designed according to the Box-Behnken response surface center combination design response surface test,b*(yellowness)comprehensive score Y is the response value,the optimal marinade ratio and marinating time are obtained,and verified by verification experiments.The following conclusions were drawn: when the amount of chili powder was 1.5%,the amount of cumin powder was2.0%,and the marinating time was 7.0 h,the color of the roasted meat was bright,the chewability was good,and the acceptability was high.2.Optimization of the electric roasting process.On the basis of the optimized curing process,the roasting temperature,roasting time and meat block size were taken as single factors,and the comprehensive score Y of sensory score,shear force,L*,a*,and b* values of electric roasted lamb was taken as the response value,and the response surface test was designed according to the Box-Behnken response surface center combination,and the optimal roasting time,roasting temperature and meat size were verified by verification experiments.Finally,the moisture,protein,fat and other indicators of electric roasted lamb under the optimal process were determined.The following conclusion was drawn: after correcting the parameters,the roasting process was determined to be 2×2×2 cm and baked at 200°C for 15 min.It was determined that the roasted lamb made by the test had good eating quality,physical and chemical quality and safety characteristics.3.Analysis of characteristic flavor substances and construction of fingerprints.By measuring the taste substances(free amino acids,nucleotides)and electronic tongue of roasted lamb,the characteristic taste substances were determined.The volatile substances of electric roasted lamb were determined by gas chromatography-mass spectrometry(GC-MS)and gas Chromatography-Ion Mobility Spectrospy(GC-IMS),and the volatile substances of electric roasted lamb were determined for qualitative and quantitative analysis,and GC-IMS was used to construct the fingerprint of electric roasted lamb to identify the characteristic volatile substances.The following conclusions were drawn: roasted lamb is rich in L-aspartic acid(L(+)-Aspartic acid(Asp),L-alanine(Alanine,Ala),tryptophan(Trp),GC-MS detected a total of 66 volatile substances in nine categories,aldehydes accounted for a relatively high proportion,GC-IMS detected 55 signals,detected 5 major categories of flavorful substances,The results also showed that adding chili peppers and cumin to the base marinade can bring richer flavor to roasted lamb.In general,this experiment found that when the thickness of the meat block was 2 cm,the amount of chili powder was 1.5%,the amount of cumin powder was 2.0%,and the amount of marinated for 7.0 h,and the electric roasted lamb was roasted at 200°C for 15 min,the taste was the best,and the addition of chili powder and cumin powder during the curing process could not only enrich the flavor of roasted lamb,but also reduce the production of bad flavors.