| Dry-cured meat is one of the typical Chinese traditional meat products,famous for its unique flavor and taste.Traditional dry-cured meat production is mainly based on natural maturation in winter at low temperature with a long process,which is climate limited and time consuming.This brings about the limits of production and marketing.Modern processing technology by controlling temperature and humidity was used,so people can produce cured meat production without any limit.But most consumers still prefer the traditional method of production of products,mainly due to modern industrial products flavor and taste slightly worse compared to traditional craft products.The changes of proteins determined the final flavor and quality of cured meat.And also there is no relevant scientific research about the difference between different chickens.So it is very necessary to do some research in this filed.This thesis is to explore the different breeds of raw materials to produce products and applications affect the flavor of the finished product quality raw materials proteolysis properties in cured chicken production.The contents and conclusions are as follows:1.A comparison of the quality of dry-cured chicken leg obtained from the different raw materialThe difference between dry-cured chicken legs obtained from three breeds was studied.There are the Sanhuang chicken(Bl),AA broiler(B2)and layer chicken(B3).Results shows that:Moisture content were significantly lower in B1 than other two breeds.B1 has the highest fats content,ash and protein content in the middle level.And also showed a middle levels in hardness resilience,chewiness.Highest in cohesiveness and firmness.The maximum brightness value;unsaturated fatty acids the highest proportion of the total fatty acids;the highest overall sensory acceptability.AA broiler chicken products shows highest moisture content,lowest ash,protein and fat content.Middle level resilience and minimum chewiness,hardness,cohesiveness level;There are no significantly different between B1 in L*;the highest content of unsaturated fatty acids;overall sensory acceptability degrees in middle level.B3 shows highest ash and protein content.Moisture and fat content are between the other two breeds.Lowest property in hardness,and resilience;minimum values in redness and brightness,unsaturated fatty acid content among the three breeds were the lowest;And the lowest scores in overall sensory acceptability.2.Effect of Flavourzyme dose and digest time on antioxidant capacity,sensory attributes and proteolysis of dry-cured chicken legIn order to investigate the effect of Flavourzyme on the quality of dry-cured chicken legs.The protein electrophoresis,reduce power,DPPH radical scavenging activity and sensory attributes was detected.Results shows that Flavourzyme addition accelerated protein degradation,reflected by the increase of non-protein nitrogen and the arising of new protein bands in myofibril protein,and the disappearance of protein bands in both sarcoplasmic and myofibril protein.Texture profile analysis decrease significantly.In the mean time antioxidant capacity was enhanced,lower water activity was detected.The addition of Flavourzyme significantly enhanced the score of sensory characters like aroma,taste,texture.In consider of sensory attributes,0.15%and 2.5 h is the best condition.In order to optimize the processing parameters Box-Behnken response surface methodology was used.Two quadratic polynomial mathematical models about DPPH radical scavenging activity and sensory attributes were built.According to the model,the optimum quality of dry-cured chicken leg was obtained when Flavourzyme dose was 0.16%,digest-temperature was 48°C and digest-time was 2.5 h.The optimum process significantly improved the DPPH radical scavenging activity and sensory quality of dry-cured chicken leg. |
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