Establishment Of Sensory Quality Evaluation And Index System Of Dezhou Braised Chicken

Dezhou Braised Chicken is a traditional Chinese food with a long history.Because of its meat rotten bone crisp,delicious and mellow characteristics,it is deeply loved by the vast number of consumers.In this study,the appearance,color,odor,taste,texture/taste and aftertaste of Dezhou pickled chicken were studied by sensory description test,and the related physical and chemical indexes of Dezhou braised chicken were measured.The sensory characteristics and physicochemical indexes were linked,so as to clarify the core quality characteristics of Dezhou braised chicken and establish the standard index system for evaluating the quality of Dezhou braised chicken.Through the sensory description test of braised chicken,the characteristic descriptors of braised chicken were established.The golden yellow and luster can be used to describe the appearance attributes of braised chicken.The meat flavor,sauce flavor and grease flavor can be used to describe the odor attributes of braised chicken.Salty,umami,fat and thick flavor can be used to describe the flavor attributes of braised chicken.They are springiness,tenacity,tearing without breaking and without residue granule sense,tenderness,juicy and soft rotten can be used to describe the texture characteristics of braised chicken,and sauce flavor and meat flavor can be used to describe the aftertaste characteristics of braised chicken.Thereby,getting golden translucent,moderately salty,fresh and smooth,tear silk together.The results showed that the skin color of chicken breast was lighter than that of chicken leg,the hardness,cohesiveness,gumminess and chewiness of chicken breast were higher than that of chicken leg,Besides,the hardness was positively correlated with gumminess and chewiness?P<0.01?;the shearing force of chicken leg was significantly lower than that of chicken breast,so the chicken leg was tenderer than that of chicken breast.The water loss rate of chicken breast under pressure was higher than that of leg meat.The volatile odor compounds of braised chicken were determined by GC-MS.The results showed that 14 key flavor compounds?ROAV?1?contributed significantly to the flavor of braised chicken,including nonanal?100?,decanal?81.67?,hexanal?38.94?,octanal?19.29?,heptanal?14.50?,limonene?14.08?,1-octene-3-ol?11.5?,2-pentanyl furan?10.14?,eucalyptol?9.71?,estragole?5.69?,eugenol?5.56?.linalool?3.86?,?-pinene?3.08?,anethole?2.01?.Using titration,HPLC,automatic amino acid analyzer and electronic tongue,the flavor substances such as sodium chloride,nucleotides and free amino acids in steamed chicken were determined.The results showed that the content of sodium chloride in braised chicken was stable at 1.3%,and the content of 5'-IMP?112.39±5.92 mg/100g?was the largest,and TAV>1,5'-IMP is contributed a lot to the umami of braised chicken.Glutamic acid?31.57 mg/100 g?,alanine?20.98 mg/100 g?in sweet amino acid and lysine?76.19mg/100 g?in bitter amino acid were the main free amino acids in braised chicken.The response values of delicious and salty taste in electronic tongue were higher than those in tasteless point.The breast muscle has a high cohesion and a low tearing rate of muscle fiber bundles.The longest muscle fiber bundles can be extracted up to 5 cm.With the prolongation of chewing time,D₅₀0 increased gradually.