Xinjiang Roasted Whole Lamb Process Optimization And Quality Analysis

Taking the Xinjiang traditional roasted whole lamb as the research object,the method of sensory evaluation as well as physical and chemical analysis are used to screen the representative Xinjiang traditional roasted whole lamb,and to optimizing the process.Through the research on the process of cleaning,pickling,tenderizing,smoking and roasting lamb,the standard production technology and processing parameters are obtained for the Xinjiang traditional roasted whole lamb.Then reheating test on roasted whole lamb is carried out to determine the appropriate reheating methods.HS-SPME and GC-MS are implemented to analyze the smell of mutton after reheating which will be compared to the lamb flavor before reheating.The test results are as follows:1.Through the pH,shear and toughness,moisture content and other sensory quality indicators were analyzed and fuzzy mathematics analysis on the traditional roasted whole lamb in various places of Xinjiang including Yuli County,Kashi City,Mupian County and Hotan City,the Mulei roasted whole lamb corresponding to the research object standards is chosen to be optimized in its processing technology,thus being suitable for industrial production.Yuli roasted whole lamb pH value 5.88 ± 0.07,water content 63.77 ± 1.42%,shear force 2312.79 ± 475.07 g,toughness value 7965.41 ± 2738.06 g·s,L* value 50.93 ± 7.01,a* value 5.46 ± 1.82,b* value 14.43 ± 2.34.2.Under the laboratory conditions,the use of infrared electric oven on the roasted whole sheep process optimization test.The optimum processing parameters were determined as follows,hot water washing at 40? ~ 50? for 25 min,pumping marinate,mechanical beat at 120 times/min for 25 min,smoke fluid concentration at 2.50%,prebaking at 130? for 2.5 h,220? baking for 1 h.3.Oven is proved to be the optimal reheating method for roasted whole lamb.Oven can increase the aldehydes and other types of low threshold value compound which largely contribute to the flavor and strong sense of smell.Through the examination of protein,crude fat content in smoked whole lamb,and comparison between it and roasted whole lamb in the market,it tends to be seen that fat and protein content in smoked whole lamb is relatively low.The optimized roasted whole lamb excludes 3,4-benzo(?)pyrene,with its microbial detection in accordance with national standards.4.The results showed that the 2.5% smoking solution and soaking treatment for 25 minutes can achieve the best effect on removing smell of mutton.It could still effectively inhibit the smell of mutton even after the heat recovery.GC-MS analysis and components changes after reheating the lamb potentially proves that smell of mutton is derived from aldehydes,acids and other substances.Four types of substances may be the main factors that contribute to the aroma components after roasting the frozen lamb,namely aldehydes,acids and other substances;phenols;hydrocarbons,aromatic hydrocarbons and esters;alcohols and ketones.