Once upon a time....

The story begins......

Arrhem~ Hello everyone, my name is Sam, nice to meet you all. Wonder who am I ?

This is me -->   !!!!!! Yes I am handsome! Give some claps please to welcome me !!!

Ok thank you all so much! From now on I will be you blog-guide, you can call me SAm, or Dr. Sam, because I cured the little sheep!

Bet you have watched the video? Thank you for spending time to view before I explain what is going on.

Well, the little sheep is called mehmeh,  just call it ah meh will do.

Ah meh used to boycott by others, this made her felt so sad ( I was sad for her too ) whenever she tried to approach someone. Why? No doubt, her body odor.

But what caused it??

During heating, the characteristic flavor of cooked mutton is formed from thermally induced reaction. Almost all the volatile compounds found in cooked mutton are due to the Maillard reaction and lipid degradation.  Heterocyclic compounds form in Maillard reaction are account for the savory, meaty, roast and boiled flavors of mutton (Mottram 1998). In addition, the fatty aromas of cooked mutton as well as the unique aromas of mutton are produced by the compounds form during lipid degradation. 

 The major cause of flavor deterioration in meat is due to the lipid oxidation. Oxidation of unsaturated fatty acids leads to the formation of undesirable odor (Richards et al. 2009). Cooked mutton has higher susceptibility to lipid oxidation as compare to raw meat. There are studies shows that mutton aroma is due to the carbonyl compounds, medium chain branched and 8 to 10 carbon atoms of unsaturated fatty acids.

             The isolation of medium chain branched and 8 to 10 carbon atoms of unsaturated fatty acids from acidic volatile fraction of cooked mutton contribute to the mutton odor. However, the relationship between the medium chain fatty acids and mutton odors has not been fully proven (Min et al. 1989).

Ok, now you know the causes. And i had found how to cure it! Praise me please~

The experiment starts here.

INGREDIENTS

1. Mutton (diced or sliced according to preference)
2. 1 medium white radish
3. Water

APPARATUS

1. 2 pots
2. Cutting board
3. Knife
4. Chopsticks
5. Strainer 
6. 2 bowls

PROCEDURES

1. Ingredients were prepared as follow:

2. The white radish was first cut off the head and tail.

3.The white radish was poked into holes with chopstick and ready to use.

4. Mutton were diced, cut off fat layers and cleaned to use.

5.  The pot was filled with cold water.

6.  Mutton were poured into the two pots. One was the control (coded 231) while another was added with white radish (coded 798).

7.  Two pots of mutton were then boiled.

8.  The mutton were filtered from the water using strainer and ready to be tasted.

9.  Mutton were tasted by 12 panelists without telling them which was the control (blind test).

FINISHED !!! Simple and nice? Let's see the result

RESULT

A) Taste and appearance

1. 10 out of 12 panelists claimed that 798 was preferred as no mutton flavour.

2. 2 out of 12 panelists claimed that there was no significant difference between 231 and 798.

FIGURE 1 Comparison of control with mutton cooked with white radish

TABLE 1 Comparison of control with mutton cooked with white radish

B) Oil content of the soup

                          (a)                                                           (b)

FIGURE 2 a) Soup of 231 showed oil globules floated on top, mutton flavour noted.

                 b) Soup of 798 showed a clear solution without fat globules floated on top,nice smell.

MECHANISM OF LIPID OXIDATION

The oxidative deterioration of mutton lipids is due to the autoxidation pathway. Autoxidation proceeds with the use of free radical mechanism. Free radical mechanism divides into three stages. They are initiation, propagation and termination. In the initiation stage, the adjacent lipid hydrogen bond which is alpha to the site of unsaturated fatty acid molecules is susceptible to hemolytic cleavage. 

Free radicals are form from the singlet oxygen with tissue pigments like myoglobin being the sensitizers.  The lipid free radical (R•) form will react with the oxygen to form peroxy radical (ROO•). ROO• radical will obtain a hydrogen atom from second unsaturated fatty acid molecule in order to form hydroperoxide (ROOH) and the chain reaction will start all over again.

This reaction will continue until unoxidized lipids has fully utilized. In termination step, there will be a shift in the position of double bond forming hydroperoxide positional and geometric isomers because of the resonance stabilization of lipid radicals. Hence, non-radical species will form due to intermolecular reactions of radicals.

One more to go.... 

REMOVAL OF MUTTON ODOR

Antioxidant functions to delay or stop the oxidation process as well as prevent the destroying from oxygen (ADA 2006). Examples of antioxidants are beta carotene, vitamins C and E and selenium (AHA 2009). Since white radish is high in vitamin C (Wikipedia 2009), thus we believe that white radish has the ability to remove the mutton odor during cooking by performing antioxidant activities. The antioxidant, vitamin C in mutton can scavenge free radicals and eventually stop the free radical chain reaction in mutton (Ismail et al. 2009). Besides, the phenolic structures in antioxidant compounds also can lower or stop the lipid oxidation (Richards et al. 2009). 

Ended!!!!! Yeah !!!! 

Let me conclude ! --->>> This experiment was successful as the recipe of removal of mutton flavour using white radish was proved!

Where the sources from ??