Analysis Of Typical Flavor Of Traditional Roasted Lamb Legs And Development Of New Baking Technologies

Roasted lamb legs are loved by consumers which are typical representative of traditional barbecue meat products loved by consumers in China.Because of the typical flavor,the roasted lamb legs made by traditional craft is attractive to consumers.The traditional production method of roasted lamb legs consume a lot of energy and are inefficient.Therefore,it is of great significance to analyze the typical flavor compounds of the traditional roasted lamb legs,explore the changing rules of the flavor compounds in the traditional roasting process of the roasted lamb legs,and realize the flavor fidelity of the roasted lamb legs through the new processing technologies,so as to realize the industrialized production of the roasted lamb legs.Roasted lamb legs processed by three typical charcoal roasting methods was studied,and the typical flavor compounds were analyzed.The results showed that saltiness and umami were the main flavors of traditional roasted lamb legs,and the saltiness was mainly provided by exogenous sodium chloride,and glutamate was the typical umami compounds.A total of 69 volatile flavor compounds were detected in roasted lamb legs.Based on the flavor odor activity value(OAV),17 typical volatile flavor compounds were screened out,and 15 kinds of volatile flavor compounds are the common compounds in three roasting methods,including 2-amyl furan,undecanal,octanol,(E)-2-octene-1-ol and 2-methylphenol et al.The typicals of traditional roasted lamb legs are: light fat flavor,grass flavor,roast flavor,fermentation flavor and smoked flavor.Taking traditional naan roasted lamb legs as the research object,samples of fresh lamb legs,marinated,roasted for 15 mins,30 mins,45 mins and 60 mins were selected to explore the variation rules of flavor compounds of roasted lamb legs during the traditional baking process.The results showed that 5'-inosine monophosphate is one of the main sapidity nucleotide of lamb legs during the roasting,showed a trend of rising;The total content of free amino acids decreased gradually,and the content of umami amino acids decreased by 44.4% from curing to baking for 60 mins.A total of 21 fatty acids were detected,and the total fatty acid content decreased from 29.91 g/100 g to 18.58 g/100g;With the progress of roasting technology,the volatile flavor compounds gradually showed odor activity,and the category and odor intensity of volatile flavor compounds in roasting leg reached the maximum at 60 mins.Compared with traditional roasting,the effects of three new roasting technologies,electric roasting,frequency conversion microwave and superheated steam,on the flavor composition of roasted lamb legs were studied.The results showed that the protein,sodium chloride and fat content were the highest,and there was no significant difference between roasted lamb legs by frequency conversion microwave and traditional roasted lamb legs.The glutamate and 5'-IMP contents are the most abundant and the umami is the strongest,indicated that the electric roasting technology is more conducive to the umami of roasted lamb legs formation.Volatile compounds 54,49 and 53 were detected respectively from roasted lamb legs electric roast,frequency conversion microwave and superheated steam,9,12 and 13 typical volatile flavor compounds were screened out respectively.Compared with the traditional roasted leg,these typical compounds were not detected by the new roasting technologies were decanal,(Z)-4-decenal,(E)-2-decenal and 2-methylphenol.Heptaldehyde,nonaldehyde,undecanal,dodecanal and 2-methylphenol were not detected in the roasted lamb legs by electric roasting.(E,E)-2,4-decadienal was not detected in the roasted lamb leg under frequency conversion microwave.The flavor of roasted lamb legs by superheated steam is closer to the traditional roasted lamb legs.