| Ginseng is a local characteristic product in Northeast China.It has many active substances,such as ginsenoside,ginseng polysaccharide,ginseng flavone and so on.It has good antioxidant and many health functions.Braised chicken is a traditional delicacy,which has the characteristics of beautiful color,fragrance and mellow taste.At the present stage,the demand of consumers is not only limited to the beauty of color,fragrance,but also to the food with nutritional and health functions.At present,the whole chicken products in China are relatively single and lack of deep-processing nutrition and health products.In addition,the application of ginseng in meat products is rarely reported.In this paper,ginseng and Sanhuang chicken were used as raw materials to develop a new type of braised chicken products with nutritional and health functions.The curing process formula,cooking process formula and storage quality were studied,and the effects of ginseng type and dosage on protein lipid oxidation degree,eating quality and volatile flavor compounds of braised chicken were discussed.The research contents and conclusions are as follows:The results showed that ultrasonic assisted variable pressure tumbling had the most significant effect on the marinade absorption,water holding capacity,myofibrillar fragmentation(MFI)and free amino acid content of braised chicken compared with normal pressure and vacuum tumbling.The ultrasonic assisted variable pressure tumbling group had the greatest damage to chicken muscle fiber,and normal pressure tumbling group had the least damage.The mass transfer power of the three curing methods had a good fit with curing time.The diffusion coefficient of ultrasonic assisted variable pressure tumbling curing was the largest,the curing efficiency was the fastest and the effect was the best.Based on the normalization method,the formula of pickling solution was optimized by orthogonal design.The optimal formula was 4% salt,0.3% compound phosphate and 60% liquid meat.The comprehensive score obtained by factor analysis was used as the response value,the optimal conditions of ultrasonic assisted variable pressure tumbling curing were obtained through response surface optimization as follows: tumbling time 1.94 h,ultrasonic time 24.35 min,ultrasonic power 249.53 W.The effect of ginseng on the quality characteristics of braised chicken showed that three kinds of ginseng had good antioxidant activity.The red ginseng contained most total saponins,and the forest ginseng contained more flavonoids and polyphenols.Compared with white ginseng and forest ginseng,red ginseng had the best inhibition,and also improved the quality of braised chicken.When the dosage of red ginseng was1%,the sensory quality of braised chicken was the best.A total of 102 volatile flavor compounds were detected from four samples by SPME-HP-GCMS.The different ginseng treatment group contained different types and contents of volatile flavor compounds.Through the comprehensive sensory evaluation of fuzzy mathematics,the orthogonal optimization of ginseng braised chicken cooking formula was carried out.The best stewing formula was soy sauce 5%,salt 2.5%,pepper 0.6%,ginger 0.15%.At this time,the sensory quality of braised chicken was the best.When the cooking time was 2.5 h and the cooking temperature was 90℃,the sensory quality of braised chicken was the best.The study on the storage characteristics of ginseng braised chicken showed that ginseng can effectively inhibit the oxidation of protein and fat during storage,and improve the quality of products.The loss of protein,fat and other nutrients in braised chicken with red ginseng was reduced compared with the blank group,and the residual saponin content in chicken was more than 0.01 mg/g.In addition,the total number of colonies,TBV-N and TBARS value of braised chicken in the red ginseng treatment group were lower compare whit the blank group,and the sensory score was higher. |
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