Study On The Effect Of Cooking Conditions On Flavor Of Stewed Chicken And Chicken Broth

The direction of Chinese style cooked-meat is to achieve industrialization mode and maintain the original flavor and unique taste, which is based on the standardization of cooking conditions. This study took chicken thighs as the research object and used electronic nose, electronic tongue and HS-SPME-GC-MS to explore the variation of flavor with cooking time, heating power and heating temperature. The purpose of the paper was to provide theoretical basis for commercial production process of traditional sauced meat. The main results are as follows:1.the effect of cooking conditions on the production rate of chickenThe temperature and heating power being kept constant, production rate of chicken came down gradually with the extension of cooking time. With heating power and cooking time remaining invariant, production rate of chicken decreased with the heating temperature increasing. The effect of heating power on production rate had something to do with temperature. Accompanied by relatively low temperature, soft fire led to higher production rate. With high temperature, it turned out just the opposite.2.The effect of cooking conditions on the volatile flavor of chicken and chicken brothCategories and relative contents depended on heating temperature and cooking time rather than heating power, which mainly affected the changing velocity of the whole flavor. The dominant flavor component of chicken and chicken broth were aliphatic and spice relative aldehydes or alcohols respectively and their content could achieve a relatively high value at low temperature for comparatively short time. Interaction between chicken and chicken broth took place and content of other kinds of volatile flavor component increased to high value when the heating temperature went over 85 and cooking times last for 60 min or more℃.3.The effect of cooking conditions on the taste of chicken and chicken broth.Below 85℃, great changes of taste took place at the early stage over intense heat and it turned out just the opposite over a low flame. Above 85℃, significant variation of taste occurred at the early stage for both intense heat and low flame.4.optimum cooking conditionsTake production rate,volatile flavor and taste into consideration, the optimum cooking conditions was established: heating the water to a temperature value from 85 ℃to 90℃ over intense heat and maintain this temperature level for 60 min to 90 min.