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Meat Sci

Title:		"Effects of roasting by charcoal, electric, microwave and superheated steam methods on (non)volatile compounds in oyster cuts of roasted lamb"
Author(s):		Liu H; Ma J; Pan T; Suleman R; Wang Z; Zhang D;
Address:		"Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China. Electronic address: dequan_zhang0118@126.com"
Journal Title:		Meat Sci
Year:		2021
Volume:		20200928
Issue:
Page Number:		108324 -
DOI:		10.1016/j.meatsci.2020.108324
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"This work was conducted to compare (non)volatile compounds and sensory evaluation of oyster cuts of roasted lamb. Three newer roasting methods, namely electrically heated air (EHA), microwave heat (MWH) and superheated steam (SHS), were compared with traditional burning charcoal (BCC). The results showed that the 3 new roasting methods all generated rich nonvolatile compounds and volatile compounds in samples, which was similar to the results of those prepared by BCC. Particularly, the EHA produced more nonvolatile compounds and higher equivalent umami concentrations than the other new methods, especially regarding umami amino acids. Moreover, the EHA and SHS methods had better sensory evaluations than the MWH, including acceptability, fat and roast flavours, and they had better odour activity values (OAVs) of characteristic volatile compounds, such as octanal, nonanal and (E, E)-2,4-decadienal. It was concluded that the EHA might be a potential method to replace the BCC due to our findings about nonvolatile compounds, OAVs of volatile compounds and sensory evaluation"
Keywords:		"Adult Amino Acids/analysis Animals Cooking/*methods Humans Microwaves Odorants/analysis Red Meat/*analysis Sheep, Domestic Steam Taste Volatile Organic Compounds/analysis Burning charcoal Electrically heated air Lamb Microwave heat Oyster cut Superheated;"
Notes:		"MedlineLiu, Huan Ma, Jianrong Pan, Teng Suleman, Raheel Wang, Zhenyu Zhang, Dequan eng Comparative Study England 2020/10/07 Meat Sci. 2021 Feb; 172:108324. doi: 10.1016/j.meatsci.2020.108324. Epub 2020 Sep 28"