Identification Of Chicken Broth Aroma Component And The Effects Of Age, Gender And Carcass Part To Flavor Of Chicken

Flavor is one of the most important sensory properties of meat and meat product. Few studies about the flavor of chicken broth were reported. The aroma of chicken broth and the influencing factors of chicken meat flavor were investigated, which would provide a theory basis in developing the produces of chicken meat and broth. The contents and results were as follows:1. Comparison of simultaneous distillation extraction and solid-phase micro extraction for the determination of volatile flavor compounds of chicken brothTraditional simultaneous distillation extraction and solid-phase microextraction were compared for their effectiveness in the extraction of volatile flavor compounds from AA chicken broth. .The extracted aroma were analyzed by gas chromatography-mass spectrometry(GC-MS).Total 85 volatile flavor compounds were identified by comparing the mass spectrometry , including aldehydes, alcohols, kentons , acids, ester, hydrocarbons, hydroxybenzene, N-containing compounds, S-containing compounds and Cl-containing compounds. The results indicated that SDE provided better extraction for volatiles with a higher molecular mass and boiling point and produced many other compounds, while the resul of using SPME method was inverse. It was especially better for aldehydes extraction which was the most important in flavor of chicken broth by SPME.2. Identification of volatile flavor compounds of chicken brothAnalysis of volatile compounds in two breeds (indigeous old hen and female broiler (Arbor Acres, AA)) of chicken broth was carried out. Extracts were prepared by head-space solid phase microextracted (HS-SPME) apparatus and analyzed by gas chromatography/mass spectrometry. The results showed that 58 volatile compounds matching the degree of more than 800 were identified including aldehydes (16), alcohols(12), hydrocarbons(4), kntons(7), acids(4), esters(4), hydroxybenzenes(2), S-containing compounds(4), N-containing-compounds(4), O-containing-compounds(3) and Cl-containing compounds(4). Although the majority of the components identified in both chicken broths were similar, additional 4 and 1 compounds were found only in indigeous old hen broth and AA broliler broth, respectively. Quantitatively, the indigeous old hen broth generally contained components with higher levels than that of AA broiler broth. Through the principal component analysis (PCA), the first principal component was produced by lipid degradation and the second principal component was produced by Maillard reaction.3. The comparison of the composition and content of the important flavor precursors in indigeous old hen and AA broilers meatThe difference of the important flavor precursors of indigeous old hen and AA broiler meat were analyzed. The results indicated that there was no difference of moisture and crude protein content in the two groups, but the content of crude fat of indigeous old hen was significantly higher (P<0.05) than that of AA broilers. Composition of FFA,LPA and FAA were the same but the content differ. FFA: the total saturated fatty acid and polyunsaturated fatty acid as well as arachidonic acid(C20:4), docosatetraenoic acid(C22:4) of indigeous old hen were higher (P<0.01) than that of AA broilers. LPA: No difference of saturated fatty acid content was observed (P>0.05), but there were difference in the content of monounsaturated fatty acid and polyunsaturated fatty acid (P<0.05) in two groups. Both the content of acid docosatetraenoic acid (C22:4)and docosahexaenoic acid(C22:6) in indigeous old hen were more higher(p<0.01) and the content of linoleic acid(C18:3) ( P<0.05 ) was higher than that of AA broilers. FAA: The content of Lys ,Met and Tyr(改为全名) of AA broilers were lower than that of indigeous old hen, but there was no difference of the content of total FAA in two groups. Further more, the content of total reduce sugar of indigeous hens was significantly higher (P<0.05) than that of AA broilers. Conclusion: arachidonic acid(C20:4), docosahexaenoic acid(C22:6) and S-contained aminal acid are the most important flavorprecursor between indigeous old hen and AA broilers chicken.4. The effects of breed, age and carcass part on the chicken meat flavorThe volatiles of breast meat and thigh meat of 28th,35th,42th AA broilers were analyzed by solid-phase micro-extracted -GC/MS. Which want to study the influencing effects of age, gender and carcass part to AA broiler flavor. The result indicated that l.From 28d to 35d, the content of volatiles of AA broiler are going better, but from 35d to 42d there are no increasing (p>0.05) ; 2.there were no significant difference between the male chicken and the female one (p>0.05) ,but the content volatiles of male chichens are higher ;3.The content volatiles of thigh meat are higher than breast significant (p<0.05). And the acids are finded in the volatile of breast,but no in thigh meat.