Study On The Flavor,Color And Texture Qualities Of Roasted Legs Of Lamb In Different Areas

There are differences in flavor,color,texture and other key qualities of roasted lamb legs in different regions,but there is still no systematic research on its regional differences.In this study,the sensory evaluation data was combined with data from the texture analyzers,electronic noses,and electronic eyes,and then the key factors influencing the differences in texture,flavor,and flesh color of the roast legs were identified by cluster analysis.The main results of this study were shown as follows:The factors affecting the quality of the roasted leg include the leg variety,quality,processing methods,baking temperature and time.The study found that there were differences in key qualities such as texture,flavor,and color of the roasted legs in different regions of China.The variety and processing methods jointly affect the texture,flavor,and color difference in sensory evaluation.It was found that the processing properties(steaming,smoking,high-temperature sterilizating)of roasted lamb legs from food industry had significantly lower chewiness,hardness,cohesiveness,shearing,and other textural characteristics than the restaurant processing(roasted by open-fire)(P < 0.05).The results indicated that the processing method was the most critical factor,which affected the texture characteristics of roasted legs of lamb.There were significant differences in the key attributes such as the texture,flavor and color of open-fire roasted legs,light-wave steamed and smok steamed legs,among which the open-fire roasted legs had a higher hardness value,cohesiveness,chewiness and shearing force than light-wave steam roasted lamb legs and smoke.The roasted legs of lamb baked on open fire had the highest sensory score,followed by light-steamed roasted legs of lamb,and the roasted legs of lamb cooked on smoke had the lowest sensory.There were significant differences in the texture and flavor of different species of roast legs at the same processing way(P < 0.05),while there was no significant difference in color.This showed that the effect of processing methods on the color of roast legs was much greater than species of lamb on it.There were also different in muscle fiber texture of different variety of lamb at the same month.The shorter the length of the sarcomere,the more tender the lamb leg,and the better the roasted legs quality.The study found that the sarcomere length of Ujumqin sheep is 1.1 ?m,the meat is delicate,and its texture and flavor properties are ideal.It is the most suitable source for roasted lamb legs.The Comprehensively analysis showed that there were differences in flavor,color,texture and other key qualities of roasted legs of lamb from various regions of China.The processing methods and the source of raw leg species were two important factors that affected the key qualities of the roasted legs.Among the different processing ways,the open fire is the best way to bake,and Ujumqin sheep is the most suitable raw leg variety.