| Hand-grabbed lamb is the most famous in the mutton product. It is one of the important c haracteristics of the food in the Ningxia Hui Autonomous Region, and it is also the main food of Hui, Uygur,and Momgolia ethnic minority people’s daily consumption. Hand-grabbed lamb has the characteristics of tender meat, delicious, has a high nutritional value and medicinal value, its unique local characteristics and ethnic flavors were favored by consumers. At present, with the further development of Ningxia characteristics hala meat industry, its unique flavor, h ealth and safety and other characteristics, making the development of hand-grabbed lamb from s imple snacks catering industry has become in its scale food processing products, showing good market space. However, the hand-grabbed lamb of Ningxia mostly belonging to the family cotta ge, processing by the impact of technology and geographical, product quality is uneven, technol ogy is weak, it accounts for a small share of the market, severely inhibited the development of mutton industry. In this paper, leg of lamb as raw materials, processing technology to optimize mutton response surface analysis, using SPME-GC-MS technique to analysis the samples, comb ining with Kovats value (KI) and the relevant literature to determine its subject aroma compone nts, and using clustering and similarity analysis system constructed mutton aroma fingerprints. It combinative with the traditional sensory evaluation, applying to product quality and stability ev aluation. The research supplies controlling, researching and quality evaluation of the production process of flavor compounds to provide a scientific basis for the future development of Ningxia mutton products. The contents and results are as follows:Optimal processing technology and volatile flavor compounds of hand-grabbed lamb. The o ptimal processing of hand-grabbed lamb was investigated through response surface analysis and volatile compounds in lamb were determined through solid-phase microextraction and gas chrom atography-mass spectrometry. The results showed that the optimal formula and processing of ha nd-grabbed lamb was 3.5% salt,0.20% spices, by soaking for 17 min by cooking for 70 min Under this condition, the sensory assessment of this product was the best one. And there are 54 kinds of main volatile flavor compounds were found in the hand-grabbed lamb. Including H ydrocarbons, heterocyclic compounds, aldehydes, esters, alcohols, ketones, acids, ethers.Effect of spices on the volatile flavor compounds of hand-grabbed lamb. To analyze the e ffect of spices on volatile flavor component. The results showed that adding spices can signific antly improve the flavor of the halal hand-grabbed lamb. Two principal components cumulative contribution rate are 91.365%.Establishment of halal hand-grabbed lamb of Ningxia characteristic flavor fingerprint. A no vel approach was established for assessing quality of hand-grabbed lamb and determining the ra w materials by using gas chromatography-mass spectrometry techniques to establish flavor chara cteristic fingerprint of hand-grabbed lamb. Different sheep of different ages production were sele cted as the research object, and the chromatogram peaks were selected from the chromatogram to build different sheep of different ages production flavor characteristic fingerprint; the similarit y of samples and fingerprints was calculated by the cosine method, and analyzed the clustering. The results showed that the gas chromatographic fingerprint of hand-grabbed lamb aroma samp les had fine stability, high similarity, greater characteristic and uniqueness. It can generally and exactly reflect the quality of hand-grabbed lamb aroma and become one effective method which can be used to evaluate the quality of them to some extent. |
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