Effect Of Repeated Stewing On The Flavor Formation Of Chicken And Chicken Broth

Sauce marinated meat products are one of the typical traditional meat products in China,and the repeated stewing broth used in their processing is the main reason why the top four Chinese famous chicken brands has always been popular with consumers.In the research of sauce marinade broth,the flavor substances in marinade broth mainly come from fat oxidation and added spices,and the fat oxidation reaction mainly contributes to the meat flavor.In addition,the sauce marinated broth has the characteristic of cooling gel,which is mainly caused by its dissolved gelatin.Gelatin has a strong ability to combine flavor.These factors affect the change of flavor substance content in the marinated broth.Macromolecular substances and small molecular flavor substances in sauce bittern broth matrix are relatively complex,of which macromolecular substances are derived from raw meat,and small molecular flavor substances are mainly derived from oxidation of raw meat precursor and spices,and a series of studies have been conducted on them in the early stage.In order to eliminate the influence of spices and find out the influence of chicken on the formation and quality stability of repeated stewing broth,a "chicken + re-stewed chicken broth" repeated stewing simulation system was designed to explore the changes of macromolecular substances in traditional sauce marinade broth and their influence on meat flavor substances.Therefore,this study explored the changes of nutritional indexes,odor and taste of chicken and chicken broth in the stewing process(1st,3rd,5th,7th,10 th,15th and 20 th stewing times),so as to provide basis for the development of stewed meat products.The main results are as follows:(1)Study on the basic physical and chemical properties of chicken and chicken broth in the process of repeated stewingChicken is rich in nutrients,and there are some differences in flavor changes between chicken and chicken soup during stewing.Results showed that with the increase of stewing times,the water content and pH value of chicken soup and chicken decreased significantly(P<0.05),and the content of protein and crude fat increased significantly(P<0.05).After repeated stewing for 10 times,the content of water and crude fat did not change significantly(P>0.05).After 15 times of stewing,the contents of pH and protein did not change significantly(P>0.05),and the chicken soup system tended to be stable.(2)Study on the smell of chicken and chicken broth in the process of repeated stewingThe content changes of odor active substances and volatile substances in chicken and chicken broth with different stewing times were studied,and the effects of stewing times on the overall flavor profile of chicken and chicken broth were evaluated by combining sensory evaluation,gas chromatography-ion mobility spectrometry(GC-IMS)and electronic nose,which provide basis for revealing the changes of chicken and chicken flavor substances.Results showed that with the increase of stewing times,the flavor substance content,TBA content and fatty acid ratio(UFA/SFA)of chicken and chicken broth increased significantly(P>0.05),after stewing for 15 times,the content of compounds tended to be stable(P>0.05).According to OAV results,the main volatile compounds of chicken after repeated stewing were valeraldehyde,hexanal,(E)-2-octenal,nonanal,decanal,(Z)-2-decenal,and 1-octene-3-ol.While in chicken soup,the main volatile substances were valeraldehyde,hexanal,(E)-2-octenal,heptaldehyde,nonanal,decanal,(E)-2-decenal,(E,E)-2,4-decenal,1-octene-3-ol,1-octen-3-one,etc.These flavor substances gave chicken and chicken soup the rich meaty aroma.The overall flavor of chicken and chicken broth tends to stabilize after stewing for 15 times.In general,repeated stewing significantly affects the flavor of chicken broth and chicken.The chicken broth tends to be stable after repeated stewing,which also explains why the flavor of chicken and chicken broth becomes more mellow with the increase of stewing times.(3)Study on the taste of chicken and chicken broth in the process of repeated stewingBy measuring the content of 5’-nucleotides in chicken and chicken broth,combining with electronic tongue and sensory evaluation,the overall flavor profile of chicken and chicken broth was analyzed,and the effect of stewing times on the main flavor active substances and overall flavor profile of chicken and chicken broth was studied.Results showed that with the increase of stewing times,the nucleotides and their degradation products in chicken broth increased significantly(P<0.05),but there was no significant change after stewing 15 times(P>0.05).With the increase of stewing times,the content of nucleotides and their degradation products in chicken decreased at first and then increased significantly(P<0.05),but there was no significant change after stewing for 10 times(P> 0.05).IMP is the main delicate flavor substance in chicken.The sensory scores of delicate flavor and salty taste of chicken and chicken soup are significantly increased(P<0.05),which is consistent with the results of electronic tongue,and explains the better taste of chicken processed with sauce-marinated broth.