Study On Quality Change Of Roasted Squabs During Processing

The roasted squabs is a well-known Cantonese dish in Guangdong.Its taste is crisp and tender,and has the advantage of high nutritional value.However,the taste of roasted squabs made in different places affected its sustainable development.The reason was mainly that there were few theoretical studies on the processing technology of roasted squabs,and there was insufficient understanding of the scientific connotation of the traditional processing technology of roasted squabs.There was no theoretical guidance on the improvement of processing technology and the optimization of process parameters.Therefore,this paper took roasted squabs as the research object,optimized the processing technology and analyzed the formation and differences of quality during processing.The main research results were as follows:1.The optimization of the process points of roasted squabs was studied: salting process(salt time,salt dosage and octagonal dosage),crispy water(Starch dosage,honey dosage and Vinegar dosage)and baking process(oil type,frying temperature and frying time)effected on the quality of roasted squabs.Based on this single factor,the orthogonal experiment was used to optimize the roasted squabs process.The best conditions for roasted squabs were salting process: salted time was 3 h,the amount of salt was 10% and the amount of spice(octagonal)was 0.2%;the optimum condition of crispy water was starch content was 2.4%,honey content was 2.4%,vinegar content was 1.6%;baking process: the type of edible oil was soybean oil,the baking temperature was 160 ° C,and the baking was 3 points.The roasted squabs under this process condition had better sensory feel.2.The quality change of roasted squabs during processing was studied.The physicochemical properties and amino acid changes of roasted squabs in different processing stages such as raw meat,stewed and fried(finished products)were studied.The results showed that the color and texture characteristics of the pigeons were gradually formed during the processing,and the the color and texture of the finished product were kept in a good range.The moisture content of the finished roasted squabs decreased by5.51%,compared to the raw materials.The rate of drip loss continued to decrease with the processing of roasted squabs.The crude protein and pH values in roasted squabs had been increasing during processing.The muscle fibers undergo a certain change after being cooked and fried.The raw muscle fibers of the pigeons were loosely arranged and there was a gap between the muscle fibers.The content of amino acids in raw meat was lower than that in brine cooking and frying stages.The relative content of essential amino acids remained unchanged during processing,accounting for 41% of the total amino acids.3.The changes of volatile aroma components in roasted squabs during processing were studied.Under the conditions of 75 um Carboxen/PDMS extraction head,extraction time 30 min and extraction temperature 60 ℃,the volatile aroma components of roasted squabs in different processing stages were studied by GC-MS technology.Meanwhile,the volatile aroma components of roasted squabs were detected by GC-IMS technology during the processing of roasted squabs.The results showed that 101 volatile aroma components were detected by GC-MS,37 volatile aroma components were found in raw pigeon meat,77 volatile aroma components were detected in cooking stage and 78 volatile aroma components were detected in frying stage.A total of 30 volatile aroma components were detected by GC-IMS technology,which could detect volatile aroma components such as valeraldehyde,methylthiopropaldehyde and ethyl acetate,which were not detected by GC-MS technology.There were few volatile aroma components in raw meat,so there would be no obvious odor basically.The composition and concentration of volatile substances in raw pigeon meat increased after cooking,mainly from the reaction of various plant-derived spices and lipid degradation;many volatile substances from plant-derived spices dissipated after frying.Most of the volatiles added came from lipid degradation and Maillard reaction in pigeon meat after frying.