Research The Characteristic Of The Traditional Meat (roasted Chicken) During Processing

Roasted Chicken is a famous traditional meat product with good taste, peculiar flavour, easy to chew tender,and it is popular with domestic and foreign consumers. However, for a long time, it is mostly for traditional process improvement on chicken research, there was little basic research on the chicken. In this paper,it has studied the changes of the taste compounds(amino acids and nucleotides etc) through amino acid analyzer and high-performance liquid chromatography. Discussed the changes of textural characteristics between traditional processing and souse processing of chicken by texture analyzer. Analyzed the structure of chicken meat myofibril under scanning electron microscopy (SEM) and transmission electron microscopy (TEM). At the same time, it has studied the storage stability of Chicken. The following conclusion was obtained from the results analysis:1.The content of moisture went down during the processing of chicken (P<0.05). The content of crude fat and crude protein came to the highest when the chicken was cooked for 1h,then went down as the cooking time was extended.The content of Nacl were climbed up as the chicken cooking time was extended.2.The main free amino acids is Glutamic, Aspartate, Lysine, Leucine and Arginine in chicken product. The content of flavor amino acids including glutamic and aspartate were 170 times and 99 times separately than its threshold value,and the content of flavor nucleotide 5 '-IMP was 6 times higher than its threshold value. The flavor nucleotide and the flavor amino acid well contributed to the taste of chicken product.The processing of fried has little significantly effect on the taste compounds of the free amino acids, and the flavor nucleotide etc(P>0.05). The processing of cooking was well contributed to the taste of chicken product.3. The souse processing of chicken could reduce the shear force and hardness of the chicken thigh meat during cooking, also it could improve the tenderness of chicken thigh meat. The souse processing of chicken could reduce the flexibility of chicken breast meat when cooking. But there was no effect on the flexibility, resilience, cohesion and chewiness of chicken thigh meat and also there was no effect on the shear force value, hardness, resilience, cohesion and chewiness of chicken breast meat in the souse processing of chicken.Cooked technology could reduce the shear force value of chicken breast and chicken thigh meat, and the chicken's tenderness was improved significantly.It also could improve the resilience and chewiness of chicken's breast and thigh meat in souse processing during the cooking processing. Frying processing could improve the cohesiveness of chicken breast meat.4. There were some changes in the structure of the perimysium, the endomysium and the myofibril fibers during chicken processing. The changes of the ultra-structure is the internal factor which affect the chicken tenderness when cooking.5. Low-temperature storage and vacuum-packaging chicken could effectively inhibit the growth of bacteria, and it could reduce the content of AV,POV,TVB-N,and postpone the change of sensory index,and reduce the degree of rotten, rancidity and oxidation during the storage of chicken.