Process Of Umami And Spicy Poultry Products And Degradation Regularity Of ATP Under Process Conditions

This topic Choose small packages of umami and spicy poultry products (duck meat slice) for the object of development and study, studied effecting of curing conditions, drying conditions, roasting conditions and process formula (salt, MSG and pepper) on sensory quality of duck meat slice through the single factor and multi-factor test method, optimized process conditions and detected free amino acid composition of duck meat slice under optimal conditions; studied degradation regularity of ATP under process conditions through establishing HPLC method of ATP and degradation products in duck.The results showed that(1) salt, curing time had a significant impact on umami; drying temperature and time, roasting temperature and time only affected structural state and taste. The optimum processing conditions for duck meat slice were found to be 0.3% of MSG,2% of salt,2% of pepper,4 h of curing time,65℃and 2 h of drying temperature and time, 180℃and 4 min of roasting temperature and time, under the conditions, umami amino acids Asp and Glu achieved its flavor threshold of 8 times and 57 times.(2) Hypersil ODS-2 (C18) columns as the stationary phase,0.72 mL/100 mL triethylamine containing 0.35 mL/100 mL phosphate buffer at pH 6.5 and 3.5 mL/100 mL methanol as the mobile phase, 20μL as the injection volume,10μg/mL as the injection concentration, ATP, ADP, AMP, IMP, I and HX were well separated within 40 minutes, the correlation coefficients were 0.99 above in the concentration range of the 0.25 ug/mL-10 ug/mL, the relative standard deviations of peak time and peak area were 1.44%-3.45% and 0.88%-1.96% respectively, the recovery was 93.46%-108.12%. This method was simple and effective, sensitive and reliable.(3) AMP converted into IMP easily and IMP converted into I difficultly when salt concentrations were 1%,2%,3% and curing time was 3-5 h, while I converted into HX easily,IMP content was higher and I content was lower when salt concentration was 2% and curing time was 5 h, it was much better to make the product to show umami; it was conducive for product to show umami. IMP content was higher and I content was lower when roasting temperature was 180℃and roasting time was 6 min, it was much better to make the product to show umami too But AMP converted into IMP difficultly when drying time was 4-5 h and drying temperatures were 55℃,65℃and 75℃, while IMP converted into I easily and I converted into HX difficultly, it led to a decline for the umami of product; AMP converted into IMP difficultly when roasting temperatures were 120℃,180℃,240℃and roasting time was 8-10 min and, while IMP converted into I easily and I converted into HX difficultly, it led to accumulation of IMP decreased and accumulation of I increased and a decline for the umami of product.