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| Optimization of Process Parameters for the Production of Roast Lamb Legs by Combined Superheated Steam and Infrared Light Wave |
| PAN Teng, MENG Tingting, MA Jianrong, WANG Zhenyu, ZHANG Dequan* |
| Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China |
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Abstract In order to maintain the flavor of traditional roast lamb legs and simultaneously reduce significantly the formation of heterocyclic amines during the roasting process, the process parameters for roasting forelegs from crossbred sheep (Bamei × Small-tailed Han) by combined superheated steam and infrared light wave were optimized using one-factor-at-a-time and orthogonal array design methods. Hydride content, broad-spectrum alcohols content, brightness value (L*), redness value (a*) and heterocyclic amine content were used as dependent variables. Using an L9 (34) orthogonal array design, the optimal process parameters were determined as follows: superheated steam temperature 240 ℃, time 50 min, infrared light wave temperature 240 ℃, and time 60 min. The overall quality score of roast lamb legs produced under the optimized conditions was 9.62 as a function of hydride content (1.10), broad-spectrum alcohols content (1.02), L* (38.73) and a* (27.92), and the weighted average of the overall quality score and heterocyclic amine content (19.28 ng/g) was 87.09. In conclusion, this study has proved that combined superheated steam and infrared light wave roasting can maintain the characteristic flavor and at the same time reduce the heterocyclic amines content of roast lamb legs.
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2018, Vol. 32 
