Study On Processing Optimizing, Quality Forming And Storage Of Crock Chicken Suop

In this paper, the processing of Crock Chicken Soup was optimized.Then the forming process of optimized and traditional of Crock Chicken Soup, nutrients, taste substance, flavor substances and storage quality of high-pressure heated potted chicken soup were tested and were compared with optimized Crock Chicken Soup. The results are as follows:1. On the base of Assembled-Center of Box-Benhnken, a Response Surface Optimization Experiment was designed. Diffenrent optimized processing were obtaine when organoleptic investigation, contents of soluble protein, free amino acid, soluble sugar and nucletides were tested. Correlations of each Response Surface Optimization Experiment between factors and response value are reflected well by Regression equations, and results of validation were match to predictions. The financial best processing conditions selected are:heating time 105 min, ratio between water and chicken is2.5, ratio between "fast-raised"chicken and "farm-raised"chicken is 1:1, contents of salt is 2%.2. Studies on forming process of Crock Chicken Soup. Flavor substances increased dramatically in a short heating time, fragrance of both optimized and traditional Crock Chicken Soup reached to a ideal value before it's range of variation became smaller during the subsequently heating time. Taste of the two kind of chicken soup rised dramatically when the heating time last to 60min and 80min respectively, and those of chicken's mouthfeel are 40min and 60min respectively. The results showed that fragrance of chicken suop may reach to a ideal value in a short heating time, but taste and chicken's mouthfeel need a longer time.By comparing the quality, nutrients and taste substance of both kinds of chicken soups, it can be speculated that:pH of ckicken soup changinged little during the heating time, contents of soluble protein and total soluble nitrogen increased slowly, contents of soluble sugar, free amino acid and nucletide have the same changing trend:increased, reduced then increased again. Changing trents of quality nutrients and taste substances in both Crock Chicken Soup during heating time showed that different materials have little influnce on quality of Crock Chicken Soup. 3. Studies on high-pressure heated potted chicken soup. The influces of different heating time on sensory flavor, nutrients and taste substance were comparied, the results showed that:there was a negative correlation pressure time and sensory flavor of chicken soup. The contents of soluble protein and total soluble nitrogen in chicken soup reduced after the first increase, but the changing trend of contents of free amino acid, soluble sugar and nucleotide were ruleless. The contents of soluble protein, total soluble nitrogen and soluble sugar are much litter compared to those of Crock Chicken Soup.But content of free amino acid of both chicken soup is almost same.4. Studies on storage quality of high-pressure heated potted chicken soup. Pressure time have a dramatically influnce on storage quality of high-pressure heated potted chicken soup. Under condition of 37℃, the quality of chicken soup getting worse slowly, and longer pressure time is better to quality of chicken during storing. Pressure time also have a dramatically influnce on nutrients, taste substance and TBA of chicken soup during storing. Content of Glutamic Acid reduced dramatically at the fist two weeks of storage, but that of free amoni acid increased. Content of soluble protein increased slowly during the total storing time.5. Studies on volatile substances in Crock Chicken Soup and high-pressure heated potted chicken soup. The volatile substances in high-pressure heated potted chicken soup, which was considered to be the best when the pressure time is 15min, and Crock Chicken Soup, the processing had been optimized, were tested by SPME-GC-MS,101 kinds of volatile substances were detected in Crock Chicken Soup, while 48 in high-pressure heated potted chicken soup. The difference of total volatile substances is significant. And 16 compounds were detected in both kinds of chicken.