| This study developed a novel marinated processing method named as quantitative marinating combining modern meat industrial technologies with Chinese traditional spices, which compose by four processing stages, vacuum tumbling combined with low temperature curing, roasting, steaming and second roasting, respectively. Quantitative marinating can avoid repeatedly marinating but keep its characteristic aroma, and replace small scaled workshop to modern industrialized plant. The following was the main studies of this article:Some taste compounds formed characteristic flavor in the aged brine of Chinese traditional marinating. Nutrient compositions such as protein, free amino acids, nucleotides and harmful compositions such as heterocyclic amines of different marinated times were analyzed in the Chinese traditional marinated brine. The results showed that with the increase of marinated times, the contents of nutrient and harmful compositions increased in the brine. Compared with control group, the content of protein were reached 3.86 %, total free amino acids were 601.92 mg/100 g, nucleotides were 22.97 mg/100 g and EUC were 1.32 g MSG/100 g in the ninth brine. And heterocyclic amines which were harmful substances were reached 28.64 ng/g.The solid-phase microextraction combined with gas chromatography-mass electronic spectrometry(HS-SPME/GC-MS) and nose(E-Nose) were used to determine composition and content of the volatile flavor compounds of Quantitative marinated chicken during processing. The results indicated that 63 volatile flavor compounds were identified from quantitative marinated chicken thigh. Aldehydes, ketones, alcohols, esters, and hydrocarbons compounds were the most dominant aroma compounds. Volatile flavor compounds were most from spice such as(R)-3,7-dimethyl-6-Octenal, 6,10-dimethyl-5,9-Undecadien-2-one, Caryophyllene. hexanal and(E, E)-2,4-decadienal were characteristics of aroma components of chicken. Comparing with traditional marinating, quantitative marinating can present volatile flavor compounds better.The high performance liquid chromatography(HPLC) and gas chromatography(GC-MS) were used to determine the content of taste compounds of Quantitative marinated chicken during processing. The results indicated that contents of taste compounds increased firstly and then decreased in the processed stages of QM. The total free amino acids content of QM and TM product was 789 and 536 mg/100 g respectively. Total nucleotide content of QM product(22.21 mg/100g) was higher than that of TM(20.75 mg/100g), but the fatty acids content of QM product(26.66 mg/g) was lower than that of TM(44.43 mg/g).Response surface methodology was used to optimize parameters of in situ Maillard reaction for enhancing the flavor of Chinese marinated chicken. The optimum conditions that maximizing sensory evaluation score of Chinese marinated chicken were found as D-xylose of 4.96‰, L-cysteine of 2.28‰ and thiamine of 2.66‰. Under these conditions, the response value of sensory evaluation score was 7.53. E-nose and GC-MS analyses of Chinese marinated chicken were also investigated between the optimal condition and the traditional processing method. Results showed that some meat-like odorants were determined from the optimal condition such as 2-pentyl-furan, benzothiazole and 4-methyl-5-thiazoleethanol, so using in situ Maillard reaction can enhanced the meat-like odor of Chinese marinated chicken.In the actual production, energy consumption was decreased by 49.9%, usage amount of spices was decreased by 20%, and production yield was increased by about 6% by means of the usage of quantitative marinating. |
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