Comparative Analysis On The Eating Quality Of Smoked Chicken From Different Regions

Smoked chicken is one of the typically representative sauce pickled meat products in China.Due to their characteristics of unique smoke flavor,smoked chicken is popular and respected by the customers.Besides,smoked chicken is widely distributed in our country,the different mixed ingredients,processed technology,and dietary culture among various regions leads to certain differences in the quality of smoked chicken.In order to clarify the differences in the quality of market smoked chicken in China,This paper studies 6 kinds of representative smoked chickens(Liaoning Goubangzi,Shandong Liaocheng,Inner Mongolia Zhuozishan,Zhejiang Tengqiao,Inner Mongolia Jinshan,Hebei Laoting smoked chicken)as the research objects.By comparing and analyzing the edible quality of smoked chickens,we can fully understand the main characteristics and differences of smoked chicken,which provided a reference for consumers and had important significance for improving the flavor and quality of smoked chickens.The main research contents and results are as follows:(1)Analyzing 6 samples'basic qualities of sensory,moisture,protein,crude fat,total sugar,sodium chloride,fatty acid,texture and color,the research found that:There are some differences in sensory quality,nutrient composition,color and texture between the smoked chickens.Goubangzi smoked chicken has the highest water content,higher L~*,a~*,b~*,the moderate hardness,and it is juicy compared with other smoked chickens;Liaocheng smoked chicken has the lowest water content and L~*,a~*,b~*,sodium chloride content and texture index are higher.It had the characteristics of multi-salt,high hardness and difficult to chew;Tengqiao smoked chicken has the highest crude fat and total sugar content,its hardness is second only to Liaocheng smoked chicken;The nutritional composition,texture and color of Zhuozishan,Jinshan and Laoting smoked chickens are not obvious,the tenderness is better than other smoked chickens.At the same time,the protein content and unsaturated fatty acid content of the six smoked chickens are higher,so it's more nutritious.(2)Further comparative analysis the taste and content of the free amino acid and flavor nucleotide of smoked chickens,the taste and umami intensity of these flavor substances were evaluated by Taste active value(TAV)and Equivalent umami concentrations(EUC).At the same time,we combined sensory evaluation and electronic tongue objective evaluation of the overall taste characteristics of smoked chicken.It was found that the main taste substances in smoked chicken were Glu and 5'-IMP,both Glu and 5'-IMP were umami.The results of sensory evaluation and electronic tongue showed that the flavor of smoked chicken was mainly umami and salty.In summary,the characteristic taste of smoked chicken was salty-umami tasts.(3)Separating and identifying the flavor components of smoked chickens by SPME-GC-MS,also using sensory evaluation and"odor activity value"to identify the characteristics of flavor active substances and their contribution to the overall flavor.It was found that nonanal,hexanal,decanal and 2,3-octanedione,1-octene-3-ol and 2-pentylfuran were key flavor substances shared by six smoked chickens.In addition,other key flavor substances in the smoked chicken of the Goubangzi are anethole,linalol,estragole,and furfural;Liaocheng smoked chicken are guaiacol,eugenol,D-limonene;Zhuozishan smoked chicken are furfural,eucalyptus;Tengqiao smoked chickens are D-limonene,estragole,and linalol Jinshan smoked chicken are furfural,5-methyl-2-furaldehyde,eugenol;Laoting smoked chicken are eugenol,anethole,D-limonene,estragole.