Research On The Characteristic Flavor Analysis And Modernization Process Of Fuliji Red-Cooked Chicken

Fuliji red-cooked chicken is a typical meat product with a long history in Fuliji Town,Suzhou City,Anhui Province.The attractive flavor is one of the unique features of Fuliji red-cooked chicken,with the context of few studies on the flavor of Fuliji red-cooked chicken yet;the traditional processing of Fuliji red-cooked chicken currently exists with more human steps and a low level of standardization,which limits the industrial development.This paper conducts focused research on these problems.On the basis of this research,the typical brand A Fuliji red-cooked chicken is selected for further flavor research,and the results are used to guide the improvement of the modern processing technology of Fuliji red-cooked chicken.Firstly,the brands sampled for the marketed Fuliji red-cooked chicken were: A brand,B Er brand,C brand,D brand,and E brand.In this paper,E-nose and GC-MS were used to study the overall flavor and characteristic flavor substances of each brand of Fuliji redcooked chicken,and the E-nose could identify each brand of Fuliji red-cooked chicken products accurately.The characteristic flavor substances of different brands on Fuliji redcooked chicken were aldehydes,ketones and aromatic compounds,types of flavor substances with OAV(order activity value)higher than 1 varied.A brand Fuliji red-cooked chicken had the most types of flavor compounds in brands' OAV higher than 1.Meanwhile,GC-MS was used to test the flavor of each brand of Fuliji red-cooked chicken products,and the results showed that the flavor of Fuliji red-cooked chicken varied greatly among different brands,each with its own characteristic compounds,and A brand Fuliji red-cooked chicken had the highest content of aldehydes,ketones and esters.Combined with the sensory evaluation,A brand Fuliji red-cooked chicken was finally decided as the representative brand for the further study.Secondly,the characteristics and changes on flavors(odor and taste)of Fuliji redcooked chicken throughout the different processing stages were investigated in this article.Raw chicken,fried chicken,boiled chicken and sterilized chicken were analyzed through this research.According to the results,aldehydes and ketones were identified as the primary volatile compounds in each processing stage based on the GC-MS and OAV,and some of the volatile aromatic flavors were identified as the characteristic flavor compounds in the boiled chicken,such as linalool and estragole.Meanwhile the variety and content of the volatile flavors were declined after sterilization.The E-nose could distinguish the samples in different processing stages accurately.In the measurement of two taste substances,the content of free amino acids and nucleotides reduced significantly(P <0.05)during the frying and sterilizing.The TAV(taste active value)indicated that the main taste compound of Fuliji red-cooked chicken was the umami taste IMP(inosine).The changes of taste profiles on the Fuliji red-cooked chicken could interpret that the bitter and salty tastes changed obviously via electronic tongue.According to the correlation analysis,brine not only gave volatile aroma,but also enhanced the bitterness and saltiness of chicken;the umami of the chicken throughout the processing always kept in high level,but there was no obvious changing.This research suggested that the positive effects on flavor of the Fuliji red-cooked chicken could be found through boiling stage and simultaneously the sterilization stage had the negative impacts.Finally,this paper modernized and researched the western processing tumbling process combined with the integrated sterilization and heating process applied to the processing of Fuliji red-cooked chicken,in order to reduce the thermal processing and manual processes in the red-cooked chicken processing and improve the standardization of redcooked chicken production.Through the response surface optimization method,the optimal processing conditions for the vital points of the new process were determined:curing for 4.4 h,tumbling time for 180 min,and heating time for 75 min.Through flavor testing of red-cooked chicken products under these conditions and comparing the flavor research results of A brand Fuliji red-cooked chicken,it was concluded that the quality of red-cooked chicken produced by the new process was better than traditional methods of high-temperature sterilized Fuliji red-cooked chicken produced,and inferior to nonsterilized red-cooked chicken products.