Preparation Of Chicken Flavoring And Research On Sensory Evaluation System

To enhance the quality of seasonings, chicken skeleton was hydrolyzed by enzymatic hydrolysis reaction. The seasonings were prepared by the chicken flavoring made from Maillard reaction using chicken skeleton hydrolysate. Sensory evaluation was used for evaluating the sensory attributes of seasonings. Electronic nose was used to discriminate different seasonings. The volatile compounds of these seasonings were identified by gas chromatography-mass spectrometer (GC-MS). Partial least square regression (PLSR) was used for analyzing the correlations between sensory attributes and the response signals of electronic nose sensors, sensory attributes and the volatile compounds. The main experiment conclusions were as follows:Dual-enzyme step enzymatic hydrolysis using protamex and flavourzyme was better than the single enzyme according to enzymatic hydrolysis effect. The optimized process conditions based on response surface analysis were:substrate concentration 15%, reaction temperature 55℃, enzyme/subatrate of protamex 950 U/g, reaction time 1.0 h and pH 8.0, enzyme/subatrate of flavourzyme 625 U/g, reaction time 3.20 h and pH 7.0.The optimum formula of the chicken flavor using Maillard reaction was enzymatic hydrolysate 86.49%, xylose 2.70%, high fructose corn syrup 2.70%, salt 0.36%, cysteine 0.18%, glycine 0.73%, chicken fat 5.40%, VC 0.18%, VB 0.18%, onion powder 0.18%, ginger powder 0.36%, garlic 0.18%, aniseed powder 0.18%, and cinnamon powder 0.27%. The optimized process condition of Maillard reaction was reaction temperature 106℃, reaction time 46 min, and pH 5.8.Sensory evaluation system was used for analyzing the chicken seasonings sourced from different brands, different kinds, different grades, and chicken flavoring with different degree of hydrolysis enzymatic hydrolysate. Sensory evaluation results indicated there existed significant differences in the different seasonings and chicken flavors with different degree of hydrolysis at P<0.05. The samples were discriminated as the discrimination was more than 95% by the electronic nose in combination with principal component analysis, discrimination factor analysis, and cluster analysis. The volatile compounds included aldehydes, acids, alkenes, ketones, phenols, alcohols, and nitrogen- and sulfur-containing compounds were identified by GC-MS.The volatile compounds and sensors response signals showed good correlation with sensory attributes of these samples according to the PLSR analysis models. Electronic nose and GC-MS combined with multivariate statistical analysis were effective identification tools for discriminating the seasonings.