Comparative analysis of charcoal grilling, infrared grilling and superheated steam roasting on the colour, textural quality and heterocyclic aromatic amines of lamb patties

文献类型： 外文期刊

第一作者： Suleman, Raheel

作者： Suleman, Raheel;Hui, Teng;Wang, Zhenyu;Liu, Huan;Zhang, Dequan

作者机构：

关键词： Charcoal grilling; heterocyclic aromatic amines; infrared grilling; lamb patties; superheated steam roasting

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期： 2020 年 55 卷 3 期

页码：

收录情况： SCI

摘要： The colour, textural profile and heterocyclic aromatic amines content of lamb patties cooked by charcoal grilling, infrared grilling and superheated steam roasting were investigated. The results of colour showed that lightness and yellowness values were highest in the superheated steam and lowest in charcoal grilled patties. The texture characteristics observed in the superheated steam, and infrared patties were much better. Water loss was highest in charcoal grilled meat. Charcoal grilling produced a significantly (P < 0.05) much higher amount of total HAAs, ranging from 171.26 ng g(-1) to 555.29 ng g(-1) (polar) and from 200.77 ng g(-1) to 426.07 ng g(-1) (non-polar) HAAs, than infrared (39.21 ng g(-1) -181.37 ng g(-1)) and (52.84 ng g(-1) -148.59 ng g(-1)) and superheated steam roasting (from 8.67 ng g(-1) to 30.66 ng g(-1) and from 23.61 ng g(-1) to 89.66 ng g(-1)) for both types of HAAs in lamb patties. Colour, texture and HAAs were significantly influenced by time and by the temperature used for each cooking method.

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