Study On Preparation Of Chicken Basic Flavor By Fermentation Enzymatic Hydrolysis Combined With Thermal Reaction And Its Reaction Characteristics

As a delicous seasoning,meat flavor has been very popular among consumers in recent yea rs.Chicken meat is rich in nutrients,has high protein content,tastes delicious,and the flavor of chicken is one of the meat flavors that consumers generally love.However,there are few stud ies on the use of fermented meat to preparemeat flavors on the market.Therefore,this paper appl ies the fermentation technology to chicken meat,the fermented chicken meat was used as raw material to prepare the heat-reacted chicken basic essence by adding reducing sugar and amino acid and study on the thermal reaction characteristics during preparation.The specific research co ntents are as follows:(1)Lactobacillus casei,Pediococcus pentosperm and Staphylococcus xylosus enter the logari thmic growth phase after 6 h,8 h and 12 h,respectively,and the optiml incubation time of L actobacillus casei,Pediococcus pentosaceus and Staphylococcus xylosus for the fermenting agent was 6?16 h,8?16 h,and 26?28 h.In addition,the three strains have strong activity when the salt concentration range is 0?6%;all three strains have protease activity,among which Pediococ cus pentosaceus and Staphylococcus xylosus have lipase activity;the viable count results of each strain are:Lactobacillus casri(65±6)×108 CFU/mL;Staphylococcus xylosus(158±19)×107CF UlmL;Pediococcus pentosaceus(78±7)×109 CFU/mL,all three strains meet the requirements fo r the inoculum of fermented meat products,they can be made into a composite starter to fermen t chicken.The optimum fermentation conditions for the fermented chicken meat by single factort est and response surface method were as follows:the ratio of strains was(Lactobacillus casei:P ediococcus pentosaceus:Staphylococcus xylosus=1:1:2),the fermentation inoculum is 3%(108 CF U/g),the fermentation time is 40 h and the fermentation temperature is 31?,under this processc ondition,the content of amino nitrogen is the highest,0.3000%.(2)Study the dynamic changes of the physical and chemical properties of chicken meat du ring fermentation.The protein degraded to a certain extent.At the end of fermentation,the protei n degradation index was 8.55%.The amino nitrogen content,non-protein nitrogencontent,total ac id content and free amino acid content increased during the whole fermentation process.Free am ino acids produced by protein degradation form aldehyde ketone volatile compounds after Maill ard reaction.Gives a special aroma to the chicken basic flavor.(3)Study the effects of enzymatic hydrolysis and the addition of oxidized chicken fat on t hermal reaction characteristics.Studies have shown that with the increase of Maillard reaction ti me,"simple chicken fermentation broth" system,"chicken fermentation broth+oxidized chicken fat" system,"fermented chicken meat hydrolysate" system,"fermented chicken meat hydrolysate+oxidized chicken fat" system.The pH value of the system showed a downward trend,and th e system with the fastest pH drop rate is the "fermented chicken hydrolysate+oxidized chicke n fat" system with a minimum pH of 4.91.The absorbance values of the four systems at A294 n m and A420 nm showed an upward trend;the fluorescence intensity at 386 nm showed a down ward trend,and the fluorescence intensity at 450 nm showed an upward trend;and " fermented chicken meat hydrolysate+oxidized chicken fat" The fluorescence intensity of the system is t he highest,and the system has the highest degree of reaction.And compare the samples with t he largest sensory scores of each system,only the product after enzymatic hydrolysis has enhan ced umami,meat and salty taste;after adding only oxidized chicken fat,the product's mellowne ss and persistence are significantly enhanced,and the product obtained by enzymatic hydrolysis a nd addition of oxidized chicken fat has obvious umami,meaty,mellow,persistent and salty tast e.A total of 57 volatile compounds were obtained by SPME-GC-MS detection of four systems,t here are 9 kinds of aldehydes,6 kinds of alcohols,5 kinds of ketones,1 kind of phenol,6 ki nds of esters,20 kinds of alkanes,and 11 kinds of heterocyclic compounds,and the enzymatic h ydrolysis and the presence of oxidized fat increase the total amount of volatile meat component s,and the content of heterocyclic compounds such as pyrazine,furan,aldehyde,ketone,alcohol,and ester increases.(4)The best recipe process of chicken basic flavor was studied by uniform design experim ent combined with fuzzy mathematics sensory evaluation method.The optimal formula for the o ptimized heat-reacted chicken flavor is:D-xylose addition amount is 0.1%,glucose addition amo unt is 3.2%,L-cysteine addition amount is 0.12%,and L-arginine addition amount is 0.01%,L-alanine was added in an amount of 0.01%,and L-glycine was added in an amount of 0.01%.The chicken basic essence prepared under these conditions was analyzed by SPME-GC-MS to o btain 35 kinds of volatile compounds.The product has rich flavor and good coordination,and t he sensory score reached 88.62 points.