Ground lamb longissimus dorsi muscles were cooked to a center temperature of 95 ℃, in water bath or using ohmic heating with different voltages (5 V/cm, 8 V/cm and 11 V/cm). Taste-active compounds, including free amino acids, succinic acid, 5′-nucleotides and 5′-nucleotide degradation products, were evaluated with high-performance liquid chromatography (HPLC). Chemical components including moisture, protein, crude fat, and sodium chloride were also measured, and the free fatty acid changes during the 20-day storage were evaluated with gas chromatography (GC). The results showed that the samples treated with the low- and medium- voltage (5 V/cm and 8 V/cm) ohmic heating had stronger umami taste than those prepared in the water bath, but the sample treated with high-voltage (11 V/cm) heating had fewer taste-active compounds. Ohmic heating promoted free fatty acid production in a voltage-dependent manner. In the samples treated with high-voltage heating, the oxidation of polyunsaturated fatty acids in meat was strong during the storage, which may have led to the formation of unpleasant aroma. In summary, the samples treated with low- and medium-voltage ohmic heating showed relatively good flavor characteristics, which were slightly better than those prepared in the water bath.
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