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| Effects of Auxiliary Materials and Cooking Conditions on Quality of Quick-Frozen Mutton Patties |
| YANG Zhen, GONG Hui, LIU Meng, SHI Zhijia* |
| Beijing Key Laboratory of Meat Processing Technology, China Meat Research Center, Beijing Academy of Food Science, Beijing 100068, China |
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Abstract In this paper, the effects of three auxiliary materials, namely cassava phosphate starch, potato pulp and gelatin, on the sensory and texture properties of quick-frozen mutton patties were studied with the aim of determining the optimal formulation of mutton patties. At the same time, the effects of three cooking methods (steaming at 100 ℃ for 20 min, autoclaving at 121 ℃ for 20 min and deep-fat frying at 160 ℃ for 8 min in soybean oil) on the texture, flavor and sensory qualities of mutton patties. The results demonstrated that meat patties with 12% cassava phosphate starch, 90% potato pulp and 1.5% gelatin had the best texture and sensory quality. Fried meat patties showed significantly better hardness, springiness and chewiness as well as a significant increase in the number and relative amount of compounds responsible for the unique flavor of cooked mutton such as aldehydes, nitrogen-containing substances and sulfur compounds compared with two other cooking methods (P < 0.05). In summary, deep-fat frying at 160 ℃ in soybean oil was found to be optimum for better chewiness, flavor and quality of mutton patties with 2% cassava phosphate starch, 90% potato pulp and 1.5% gelatin.
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2018, Vol. 32 
