Formation of flavor volatile compounds at different processing stages of household stir-frying mutton sao zi in the northwest of China

Shiping, Bai; Wang, Yongrui; Luo, Ruiming; Shen, Fei; Bai, He; Ding, Dawei

doi:10.1016/j.lwt.2020.110735

Cited by 26 publications

(19 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The amount of HAAs in processed meat can be significantly reduced by simply altering the cooking method without destroying the quality characteristics ( 1 ). All the 5 HAAs were detected after MSF 200 s, indicating that the best condition of stir-fried mutton sao zi appeared before MSF at 200 s. At the same time, this result is consistent with the previous experimental results for the flavor and sensory evaluation of stir-fried mutton sao zi, in which the optimum process parameter is MSF 160 s ( 6 ).…”

Section: Resultssupporting

confidence: 90%

“…Fresh tail fat (approximate composition: 8.34% water, 3.25% protein, 82.21% lipids, and 1.94% ash) and hind leg meat with surface fat removed (approximate composition: 73.08% water, 19.60% protein, 3.01% lipids and 1.86% ash) were obtained from a commercial meat company (Yanchi, China). The sample and stir-frying conditions are the same as the previous articles published by our laboratory ( 6 ). To study the influence of PAHs and HAAs on stir-fried mutton sao zi, 4 treatment groups were added after mixed stir-frying (MSF) 200 s.…”

Section: Methodsmentioning

confidence: 99%

“…In recent years, more and more scholars have concentrated on the safety of mutton products in the process of processing. The research on mutton products mainly focuses on mutton sausages among people (6). The cooking of lamb meat can improves the safety of lamb meat by killing or inhibiting microbial reproduction and improving physicochemical parameters, such as color and texture (7).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of Traditional Stir-Frying on the Characteristics and Quality of Mutton Sao Zi

et al. 2022

Self Cite

View full text Add to dashboard Cite

The effects of stir-frying stage and time on the formation of Maillard reaction products (MRP) and potentially hazardous substances with time in stir-fried mutton sao zi were investigated. Furosine, fluorescence intensity, Nε-(1-carboxymethyl)-L-lysine (CML), Nε-(1-carboxyethyl)-L-lysine (CEL), polyaromatic hydrocarbons PAHs), heterocyclic aromatic amines (HAAs), and acrylamides (AA) mainly presented were of stir-fried mutton sao zi. The furosine decreased after mixed stir-frying (MSF) 160 s due to its degradation as the Maillard reaction (MR) progressed. The fluorescent compound gradually increased with time during the stir-frying process. The CML and CEL peaked in MSF at 200 s. AA reached its maximum at MSF 120 s and then decreased. All the 5 HAAs were detected after MSF 200 s, suggesting that stir-frying mutton sao zi was at its best before MSF for 200 s. When stir-frying exceeded the optimal processing time of (MSF 160 s) 200 s, the benzo[a]pyrene peaked at 0.82 μg/kg, far lower than the maximum permissible value specified by the Commission of the European Communities. Extended stir-frying promoted MRP and some hazardous substances, but the content of potentially hazardous substances was still within the safety range for food.

show abstract

Section: Resultssupporting

confidence: 90%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Traditional Stir-Frying on the Characteristics and Quality of Mutton Sao Zi

et al. 2022

Self Cite

View full text Add to dashboard Cite

show abstract

“…The volatile compounds of samples using four cooking methods all contained aromatic compounds, sulfur‐organic compounds, sulf‐chlor compounds in the current study. Lamb using hot pot, grill and boiling cooking methods can be distinguished from broad‐methane compounds, arom‐aliph compounds, and hydrogen compounds respectively, which indicated that different cooking methods result in unique aroma (Bai et al., 2021).…”

Section: Discussionmentioning

confidence: 99%

Characterization of dry aged lamb eating quality at different aging conditions and cooking methods

Wang

Chen

Ren

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

This study investigated the eating quality of dry aged lamb using four cooking methods. A total of 28 lamb hind legs were selected and assigned randomly into wet aging, dry aging at 80% relative humidity (RH80 dry aging), and dry aging at 60% relative humidity (RH60 dry aging). The samples were aged for 0, 7, 14 days at 4°C and cooked using four cooking methods of hot pot, stir fry, grill, boiling to analyze cooking loss, texture profile, volatile compounds, taste compounds, and sensory characteristics. The tenderness of dry aged lamb was improved from 0 to 14 d except RH80 dry aged lamb for 7 d using stir fry. The lamb in RH80 dry aging for 7 and 14 d had rich aromatic compounds than wet aged lamb. The results of sensory evaluation showed that samples in RH80 dry aging for 7 d was fit for stir fry, boiling, and grill and it was fit for hot pot and grill after aging for 14 d. It can be concluded that the eating quality of RH80 dry aged lamb for 7 and 14 d using four cooking methods was better than RH60 dry aged lamb and wet aged lamb. Practical applications The manuscript describes the eating quality of dry aged lamb using hot pot, stir fry, grill, and boiling cooking methods. The results from this study showed that RH80 dry aged lamb get better meat quality than RH60 dry aged lamb and wet aged lamb in sensory evaluation using four cooking methods, which indicates the potentiality for application of dry aging in Chinese lamb industry.

show abstract

“…Partial least squares regression (PLSR) model combined with variable importance in the projection (VIP) procedure was constructed to investigate the key volatile compounds in the charcoal and electric-roasted lamb. The roasting times were used as Y-variable, and the volatile compounds were used as X-variable, in which the compounds that significantly affected by roasting time or had greatest changes, as discriminant markers or volatile markers, were calculated with VIP value higher than 1 [23]. The PLSR model and VIP procedure were performed by the XLSTAT software (Version 2019, Microsoft, New York, NY, USA).…”

Section: Discussionmentioning

confidence: 99%

Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted Tamarix Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose

Zhang

Chen

et al. 2021

Foods

View full text Add to dashboard Cite

To prevent the pollution generated during charcoal roasting of tamarix lamb, environmental-friendly electric is gradually applied in meat processing. The profile and formation of flavor in roasted tamarix lamb were evaluated using HS-SPME/GC-MS combined with E-nose/-tongue. Results indicated that charcoal-roasted tamarix lamb exhibited the higher taste of umami and sourness in E-tongue and had higher contents of alcohols, aldehydes, ketones, alkanes, and aromatics in E-nose, while the electric ones exhibited the higher taste of sweetness and bitterness and had higher contents of nitrogen oxides, terpenes, aromatics, and organic sulfur. Compared with charcoal, application of the electric significantly decreased the numbers of key volatile compounds with VIP > 1 (markers) and the contents of most markers.

show abstract

Formation of flavor volatile compounds at different processing stages of household stir-frying mutton sao zi in the northwest of China

Cited by 26 publications

References 41 publications

Effect of Traditional Stir-Frying on the Characteristics and Quality of Mutton Sao Zi

Effect of Traditional Stir-Frying on the Characteristics and Quality of Mutton Sao Zi

Characterization of dry aged lamb eating quality at different aging conditions and cooking methods

Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted Tamarix Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose

Contact Info

Product

Resources

About