The Construction Of Mutton Intensity Evaluation Model And The Effect Of Four Kinds Of Ingredients On Mites Removal

Lamb had a significantly different flavour with other meat,this flavor made a lot of consumers do not like to eat lamb meat.People usually cooked lamb meat with adding a variety of ingredients to reduce the smell of lamb meat flavour,so that lamb has a good food quality.In order to evaluate the effect of carrots,white radish,mung bean and chestnut on lamb meat flavour intensity,the content of free fatty acids related to the lamb meat flavour in lamb meat was determined by GC-MS.The principal component analysis method was used to construct the evaluation model of lamb meat flavour intensity,and then the model was used to evaluate the lamb meat flavour and to evaluate the effect of different ingredients on lamb meat flavour intensity,and it also need to select the suitable amount of ingredients with little effect on mutton quality and was appled to make dried lamb meat sausage.The main contents of the study are as follows:(1)11 kinds of free fatty acids(C6:0,C8:0,C9:0,C10:0,C12:0,C14:0,C16:0)in 15 lamb meat samples from different varieties,different parts of the lamb were determined by GC-MS in order to construct the evaluation model of lamb meat flavor intensity based on the principal component analysis method.The results showed that the contribution rate of the first to third principal components was 56.654%,17.476%and 14.287%,respectively,and the cumulative contribution rate of the three principal components was 88.417%,which could reflect the original data.The information could represent most of the information of free fatty acids,and the evaluation model of the characteristic lamb flavor intensity of lamb meat was:F=0.56498F1+0.16911F2+0.14772F3.The correlation coefficient between the evaluation results of the mutton taste and the traditional sensory evaluation was analyzed,and the correlation coefficient was 0.939,which indicated that the two had good consistency.Therefore,the flavor evaluation model established by the principal component analysis method has a certain feasibility,so as to provide a new method for the evaluation of the characteristic flavor intensity of lamb meat.(2)The carrots and white radish were pressed,boiled,filtered for juice,mung bean and chestnut with 1:10 ratio of water were boiling for 40min,then filtered for juice.The lamb meat with added to amount of 2%?4%?6%?8%of four kinds of food ingredients was pickled,cooked,the free fatty acids in lamb meat which was treated by four kinds of food juice were used to evaluate the effect of four kinds of food juice on lamb meat flavour intensity by the evaluation model of lamb meat flavour intensity.The results showed that with the increase of the amount of food juice,the effect of food juice on decresing lamb meat flavour intensity was more obvious.By further measuring the color,Chewiness,cooking loss rate,it determined the best suitable amount of different food juice:6%of the carrot juice,4%of white radish juice,4%of mung bean juice and 6%of chestnut juice,it had a little effect on lamb meat color,chewiness,cooking loss rate.(3)Lamb meat sausage was made according to lamb lean meat and pig fat ratio of 7:3,sugar 7%,salt 3%,monosodium glutamate 0.2%,five-spice powder 0.1%,ginger 0.15%,white wine 20ml/kg,respectively adding 6%carrot juice,4%white radish juice,4%mung bean juice and 6%chestnut juice to sausage,without adding ingredients as the control group.The results showed that the lactic acid bacteria,water activity,pH and texture of lamb meat sausage added to different food juice were similar to the control group.The TBA values of the lamb meat sausage with added to 4%mung bean juice and 6%chestnut juice were consistent with those of the control group,while the TBA values of the 6%carrot juice group was decreased after the 14th day and increased on the 28th day.The TBA values of lamb meat sausage in 4%white radish juice group showed an upward trend in the first 7 days,and then no significant change occurred for a long time.The brightness values of lamb meat sausage with added to food juice are lower than the control group,the lamb meat sausage sausage with different food juice had different red values,Lamb meat sausage with 6%carrot juice group lhas the largest value of yellow,4%white radish juice group,4%mung bean juice group,6%chestnut juice group and control group were not significant difference.There was no significant difference in the amount of volatile substances,but it had an effect on the content of volatile substances.The results showed that there was no significant difference in the texture of lamb meat sausage in different treatments.The results of sensory evaluation showed that the smell of mutton was significantly lower than that of the control group,and the total score was higher than that of the control group.