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Effect of pre- and post-rigor on texture, flavor, heterocyclic aromatic amines and sensory evaluation of roasted lamb.
Meat Science ( IF 5.7 ) Pub Date : 2020-06-11 , DOI: 10.1016/j.meatsci.2020.108220
Xiong Xiao 1 , Chengli Hou 2 , Dequan Zhang 2 , Xin Li 2 , Chi Ren 2 , Muawuz Ijaz 2 , Zubair Hussain 2 , Dengyong Liu 3
Affiliation  

This study investigated the variation in texture, flavor, heterocyclic aromatic amines (HAAs) and sensory evaluation of pre- and post-rigor roasted lamb. Topside muscles were collected from twenty-eight lamb carcasses at 1 h, 6 h, 12 h, 1 d, 3 d, 5 d and 7 d postmortem and then roasted at 180 °C for 8 min. According to the pH and shear force (SF) values, the lamb muscles at 1–12 h, 1 d and 3–7 days postmortem were considered to be in the phases of pre-rigor, rigor and post-rigor, respectively. Pre-rigor roasted lamb showed a lower roasting loss, while the post-rigor roasted lamb showed a lower SF value. Higher concentrations of total volatile compounds were found at 3 days postmortem. The total contents of HAAs were significantly lower in pre-rigor roasted lamb compared to the post-rigor roasted lamb (P < .05). Overall, it was concluded that both pre- and post-rigor “roasted lamb” have their own special properties.



中文翻译:

严格前后对烤羊肉的质地,风味,杂环芳香胺和感官评估的影响。

这项研究调查了烤前后羔羊的质地,风味,杂环芳香胺(HAAs)的变化以及感官评价。在死后1 h,6 h,12 h,1 d,3 d,5 d和7 d从28只羔羊尸体收集顶部肌肉,然后在180°C烘烤8分钟。根据pH值和剪切力(SF)值,在宰后1–12 h,1 d和3–7天的羔羊肌肉分别被认为处于前严紧期,严紧期和后严紧期。严格烘烤前的羔羊的烘烤损失较低,而严格烘烤后的羔羊的SF值较低。死后3天发现较高浓度的总挥发性化合物。严格烧烤前羔羊的HAAs含量明显低于严格烧烤后羔羊(P <.05)。总体而言,得出的结论是,严酷前后的“烤羊肉”都有自己的特殊属性。

更新日期:2020-06-11
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