关键词: 烤羊肉, 腌制, 食用品质, 杂环胺

Abstract: To improve the flavor, color and tenderness of roast lamb and reduce the formation of heterocyclic amines (HAs), the present study investigated the effects of different traditional Xinjiang-style marinade ingredients: red chili pepper (H), onion (Y), cumin (Z), and egg white (Q), singly and in combination, on the water content, water-holding capacity (WHC), color, tenderness, texture and HAs content of roast lamb were investigated. The results showed that different marinade ingredients had different impacts on the eating quality of roast lamb. Compared to the other groups, the water content in group Y was significantly reduced (P < 0.05), while the cooking loss rate was significantly increased (P < 0.05). Better WHC and consequent lower cooking loss rate were found in groups Z, HZY and HZYQ in comparison to the other groups (P < 0.05). L* values in all treatment groups except group HZY were significantly higher than in the control group, and b* values were significantly improved in all treatment groups with the exception of group Q, imparting a burnt yellow color to roast lamb. Significantly lower shear forces in groups H, Q, HZY and HZYQ were noted compared to the control group (P < 0.05), indicating improved tenderness of roast lamb. Comparatively, better texture characteristics were observed in groups Q, HZY and HZYQ. The formation of 2-amino-3-methyl-imidazo[4,5-f]-quinoline, 2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine (PhIP) and 2-amino-9H-pyrido[2,3-b]indole was significantly decreased in all treatment groups (P < 0.05) and onion was the most effective inhibitor against HAs, with the highest inhibition percentage of 53.71%. This study provides a theoretical basis for popularizing the traditional Xinjiang-style lamb marination method.

Key words: roast lamb, marination, eating quality, heterocyclic amines