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

文献类型： 外文期刊

第一作者： Xiao, Xiong

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

作者机构：

关键词： Rigor mortis; Roasted lamb; Eating quality; Flavor compounds; Heterocyclic aromatic amines

期刊名称：MEAT SCIENCE （ 影响因子：5.209； 五年影响因子：5.305 ）

ISSN： 0309-1740

年卷期： 2020 年 169 卷

页码：

收录情况： SCI

摘要： 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 degrees 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.

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