The Effects Of Spice On Flavor And Quality In Carbonado Chicken

Daokou carbonado chicken is one of the most representative chinese meat of our country, its delicious, flavorful soft rot, which is known as "the first chicken", by our consumers. However, Daokou carbonado chicken is influence by traditional artisanal production process, not yet fully into standardized, large-scale production, product quality and flavor of living is often difficult to guarantee taste. In order to cope with the fierce market competition, the researchs of microbial communities and flavor of Daokou carbonado chicken have be taken, this technological foundation may accelerat the chicken crossing industries.The test is divided into two parts,(1)Firstly, the number of microorganisms on chicken crossing with spices and raw meat surfaces were tested, raw meat and spices and cooked in microorganisms were detected after. The first eight kinds of spice extracts on the chicken crossing the microbial inhibition experiments, and for the higher antibacterial activity of spice extracts on spore-forming bacteria in chicken crossing the minimum inhibitory concentration (MIC) test, final this extract of chicken with smear tests.(2)mixed spices, raw meat and chicken crossing the volatile flavor compounds were simultaneous distillation extraction and GC-MS analysis, the type and quantity of data analyzed volatile flavor compounds.The conclusions:(1)8kinds of monomers spices and spice mixtures between102-106cfu/g; most polluted as galangal, cloves pollution levels for the lightest; microorganisms for producing the highest content Bacillus bacteria, yeast content is minimal.(2)Chicken thigh meat in the highest levels of microbial content, chicken lowest level of microbial content; highest E. coli. (3)Spices and raw meat is cooked after1.5h detected after the spore-forming bacterium, which up to the number of galangal mixture.(4) Group9spice extracts on the chicken crossing the spoilage bacteria are inhibited, which was the strongest antibacterial clove extract, orange peel extract is weakest.(5) clove extract of bacterial spore MIC of6.25mg/ml, the concentration of the extract of clove chicken crossing the surface of the spore-forming bacteria was significantly inhibited, may delay the time of explosive growth.(6) detected spice mixtures of volatile flavor compounds93kinds of raw meat in78kinds of volatile flavor compounds, chicken crossing the volatile flavor compounds146kinds; raw meat and chicken crossing of volatile flavor compounds in total46, spices and chicken crossing There are a total of58kinds of volatile flavor compounds, chicken crossing the volatile flavor compounds added38species.