Effect of pre- and post-rigor on texture, flavor, heterocyclic aromatic amines and sensory evaluation of roasted lamb

Xiao, Xiong; Hou, Chengli; Zhang, Dequan; Li, Xin; Ren, Chi; Ijaz, Muawuz; Hussain, Zawar; Liu, Dengyong

doi:10.1016/j.meatsci.2020.108220

Cited by 39 publications

(44 citation statements)

References 44 publications

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“…Glycolysis becomes the overarching pathway to produce ATP in the postmortem period, and the accumulation of lactic acid causes pH decline and acidification of muscle (Lawrie and Ledward, 2017). Previous research studying in Poll Dorset cross-bred sheep (Ithurralde et al, 2018), Mongolian and Small-Tail Han crossbreed lamb (Xiao et al, 2020) and other lamb breeds (Geesink et al, 2011;Lawrie and Ledward, 2017) observed that the pH of lamb muscle declined from 6.5-7.0 to 5.6-6.0 during the onset of rigor mortis, and then remained stable during subsequent aging process, which were in agreement with this study. The extent and rate of pH decline postmortem could affect the WHC and color of meat (Pearce et al, 2011).…”

Section: Discussionmentioning

confidence: 99%

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Effect of Postmortem Phases on Lamb Meat Quality: A Physicochemical, Microstructural and Water Mobility Approach

Ge¹,

Zhang²,

Zhang³

et al. 2021

Food Sci Anim Resour

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Section: Discussionmentioning

confidence: 99%

“…The conversion of muscle to meat and subsequent aging involve complex energy metabolism, biochemical and physiological changes, including the pre-rigor, rigor mortis and post-rigor phases (Lawrie and Ledward, 2017;Xiao et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Effect of Postmortem Phases on Lamb Meat Quality: A Physicochemical, Microstructural and Water Mobility Approach

Ge¹,

Zhang²,

Zhang³

et al. 2021

Food Sci Anim Resour

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“…The shear force value of the roasted lamb was determined using a muscle tenderness meter (C-LM4, Northeast Agricultural University, Harbin, China), according to the method reported by Xiao et al [22] and with some modification. Shear force value was determined after the roasted lamb was cooled to room temperature and cut into cuboids (2 cm × 1 cm × 1 cm), and the shear velocity was 5 mm/s.…”

Section: Determination Of Shear Force Valuementioning

confidence: 99%

“…Sensory evaluation was carried out by 12 trained panellists (three males and nine females) recruited from our laboratory by following the protocols of Xiao et al [22]. Prior to sensory evaluation, all panellists were selected after preliminary screening sessions and after three training sessions on the descriptors and methodologies directed at roasted lamb [22]. After a group discussion, six sensory attributes (lamb odour, roasted flavour, colour, tenderness, juiciness, and overall acceptance) were selected to access the organoleptic property of roasted lamb.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Potential Alternative to Nitrite in Roasted Lamb for Sensory Attributes: Atmospheric Nonthermal Plasma Treatment

Chen

Zhang

Liu

et al. 2021

Foods

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Reducing or replacing sodium nitrite without compromising the sensory attributes of meat products has always been a focus of the meat industry. In this study, five treatments, CT (without nitrite and plasma treatment), NT (with nitrite treatment), PT15, PT30, and PT45 (without nitrite and with plasma treatment for 15, 30, and 45 min, respectively), were designed to investigate the effect of atmospheric nonthermal plasma treatment replacing nitrite on the sensory attributes of roasted lamb. Results showed that PT45 decreased the residual nitrite of roasted lamb by 30% compared with NT, and nitrite was not detected in the PT15 and PT30 samples. The inhibition effect of plasma treatment on the lipid oxidation reached values from 86.69% to 89.89% compared with NT. Compared with CT, the redness of plasma-treated samples was increased by 9.30% to 31.40%, and the redness of NT samples was increased by 30.87%. In addition, the volatile compounds (OAVs > 1) of the PT30 sample were higher than those of the NT sample. The overall sensory score of the PT30 sample was higher than that of the CT sample and was similar to that of the NT samples. In conclusion, the sensory attributes of roasted lamb were enhanced by plasma treatment, and the 30 min plasma treatment is recommended.

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“…Flavor is the most important sensory attribute affecting the qualities of roasted lamb [ 2 ], including aroma and taste, to which volatile and non-volatile compounds contribute, respectively [ 3 ]. Volatile compounds in meat products generally include aldehydes, alcohols, acids, ketones, esters, hydrocarbons and pyrazines compounds, which are generated by lipolysis, proteolysis, thiamine degradation and Millard reactions [ 4 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang Roasting

Zhang

Liu

et al. 2021

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Nang roasting is a traditional lamb processing method in Xinjiang (China) with a history of thousands of years. This study comprehensively evaluated the volatile and nonvolatile compounds of oyster cuts of roasted lamb at different processing stages of Nang roasting using gas chromatography mass spectrometry and amino acid automatic analyzer, respectively. Results indicated that aldehydes were the dominant profiles of volatile compounds, and hexanal, nonanal, octanal, (E)-2-nonenal, (E, E)-2,4-decadienal, (E, E)-2,4-nonadienal and 1-octen-3-ol were the key volatile compounds or aroma contributors to roasted oyster cuts. Isoamylol and 3-hydroxy-2-butanone could differentiate fresh and marinated oyster cuts from roasted ones; (E)-2-nonenal, (E, E)-2,4-decadienal, 1-octen-3-ol, hexanal, octanal, nonanal and (E, E)-2,4-nonadienal could differentiate Nang roasted oyster cuts of 60 min from those of 15, 30 and 45 min. Umami amino acids and sweet amino acids are the dominant profiles of nonvolatile compounds; glutamic acid, alanine and 5′-IMP were the key free amino acids or taste contributors to roasted oyster cuts. Glutamic acid, alanine and 5′-IMP could differentiate fresh and marinated oyster cuts from roasted samples. This work provided theoretical support for the control of flavor attributes of roasted lamb with traditional Nang roasting.

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Effect of pre- and post-rigor on texture, flavor, heterocyclic aromatic amines and sensory evaluation of roasted lamb

Cited by 39 publications

References 44 publications

Effect of Postmortem Phases on Lamb Meat Quality: A Physicochemical, Microstructural and Water Mobility Approach

Effect of Postmortem Phases on Lamb Meat Quality: A Physicochemical, Microstructural and Water Mobility Approach

Potential Alternative to Nitrite in Roasted Lamb for Sensory Attributes: Atmospheric Nonthermal Plasma Treatment

Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang Roasting

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