Research Progress on Processing Technology and Volatile Flavor Substances of Roasted Mutton
HU Yanyan, LIU Chengjiang, LI Yuhui, LU Shiling
1.School of Food Science and Technolgy, Shihezi University, Shihezi 832000, China; 2.Institute of Agro-Products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China
Abstract：Roasted mutton is a traditional Chinese meat product which is loved by consumers because of its unique flavor. However, in China, roasted mutton is currently mostly produced in manual workshops, unified quality standards are lacking and there are many food safety problems with roasted mutton, which largely limit the development of the roasted mutton industry. The processing technology affects the flavor of the product, which in turn greatly determines the consumers’ acceptance. Current research on roasted mutton focuses on the selection of raw meat, the optimization of processing technology, and flavor substances. Based on the current research status of the processing technology of roasted mutton, the sources of volatile flavor substances of roasted mutton and the applications of electronic nose, gas chromatography-mass spectrometry (GC-MS), and GC-ion mobility spectrometry (GC-IMS) in the detection of volatile flavor substances of roasted mutton are summarized, in order to provide useful information for the development of China’s roasted mutton industry.
胡燕燕，刘成江，李宇辉，卢士玲. 烤制羊肉加工工艺及挥发性风味物质的研究进展[J]. 肉类研究, 2023, 37(4): 54-60.
HU Yanyan, LIU Chengjiang, LI Yuhui, LU Shiling. Research Progress on Processing Technology and Volatile Flavor Substances of Roasted Mutton. Meat Research, 2023, 37(4): 54-60.
2023, Vol. 37 
