School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China.
School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China.
Food Res Int. 2023 Dec;174(Pt 1):113567. doi: 10.1016/j.foodres.2023.113567. Epub 2023 Oct 10.
The circulating non-fried roast (CNR) technology was firstly applied to roast mutton. The formation of (non)volatile compounds in the mutton roasted for 0-15 min was investigated. The samples roasted at varying times were discriminated using GC-O-MS and multivariate data analysis. A total of 40 volatile compounds were observed, in which 17 compounds were considered as key odorants with odor activity values (OAVs) higher than 1, such as dimethyl trisulfide and 2-ethyl-3,5-dimethylpyrazine. Composition and concentrations of volatile compounds were significantly changed during the process. The key nonvolatile compounds that contributed to flavor were 5'-inosine monophosphate (5'-IMP) and glutamic acid based on taste active values (TAVs) greater than 1. The reduced concentrations of most free amino acids and 5'-nucleotides decreased the equivalent umami concentrations (EUC). The higher thermal conductivity, lower thermal diffusivity and water activity were responsible for the formation of volatile compounds with increased roasting times. The CNR technology was an efficient tool to roast meat products.
循环非油炸烤制（CNR）技术首次应用于羊肉烤制。研究了烤制 0-15 分钟羊肉过程中（非）挥发性化合物的形成。使用 GC-O-MS 和多元数据分析对不同烤制时间的样品进行了区分。共观察到 40 种挥发性化合物，其中 17 种化合物被认为是具有气味活度值（OAV）高于 1 的关键气味物质，如二甲基三硫化物和 2-乙基-3,5-二甲基吡嗪。在这个过程中，挥发性化合物的组成和浓度发生了显著变化。基于味觉活度值（TAV）大于 1，对风味有贡献的关键非挥发性化合物是 5'-肌苷单磷酸（5'-IMP）和谷氨酸。大多数游离氨基酸和 5'-核苷酸浓度的降低降低了等效鲜味浓度（EUC）。较高的热导率、较低的热扩散率和水活度是形成随着烤制时间增加的挥发性化合物的原因。CNR 技术是一种高效的烤肉制品烤制工具。
