A Study On Effectiveness Of Multi-deodouring Agents On Lamb Meat

Fresh muscles of hind leg of 18-mouth-old lame were selected as raw material cured with combined solution of ginger juice, xylose, glycine and malate , in order to deodour lamb meat in the present study. Firstly, the good working concentration of solutions of ginger, xylose, glycine, and malate were selected respectively in terms of the single-facter tests. The optimal radio of multi-deodouring agents were obtained in terms of orthogonal design L16(45) method. A sensory evaluation was conducted as a major determination way combined with values of TBARS,shear forces,and pH of investigated samples. Secondly,theGC-MS was employed to find out the difference of 8 treatment groups in terms of C6,C8,C10 and other fatty acids those contribute specific odour to the lamb meat samples in order to indicate the effectiveness of multi-deodouring agents about deodering lamb meat .The results of the present research have showed that the de-odouring effect in terms of flavor and texture state of lamb samples in the most exceptable grade as treated with a solution of ginger juice 10% (v/v), xylose 2%(w/w), and glycine 1% (w/w) having the highest sensory evaluation score 89,TBARS 0.616 ( mg/100g), shear forces 0.714 (kgf), pH 6.00. The ginger and xylose have the remarkable effect on of sensory evaluation of the samples compared with glycine's and malate's (P<0.05), and ginger was significantly reduced TBRAS values (P<0.01) of the sample meat .Although the application of xylose and malate in meat samples have antioxidant effects ,they have not significantly reduced TBARS value . Also , ginger had a effect on reduceing shear force and improving lamb tenderness significantly (P<0.01) ,while the other three agents had less effect on the shear force (P>0.05). Multi-deodouring agents all had no significant effect on pH value of samples (P>0.05). When the amount of malate to be used was at small lever, its deodouring effect was not obvious. However, when the malate level to be used was increased a kinds of negateve effects on flavor and color took place. Therefore, ginger, xylose, and glycine were to be selected as composition members of multi-deodouring agents finally.The data collecetd from GC-MC measurement of 8 treated groups has shown that Chromatogram of fatty acids of lamb meat change significantly. The short-chain fatty acids and medium chain fatty acids were increased obviously(p<0.05),while the long-chain fatty acids were significantly reduced in their fatty acid levels of C18: 0, C20: 2, C20: 3, C20: 4, C20: 5,and C20: 6 (P <0.05). C18: 2 (cis 9 anti 11 - conjugated linoleic acid) fatty acids were increased significantly (P <0.05).