| Chicken is one of the most important food sources of human beings in china. In recent years, poultry meat production has increased to the amount near of porcine's owing to the boost breeding dimensions of chicken and production efficiency. However, emphasizing on the production but neglecting traditional breeding plan inevitably leads to the decline of meat quality, especially the flavor. On the other hand, consumers gradually shift their requirement of meat products from amount to quality, make the improvement of them urgently.By comparing traditional breeds (Xueshan Chicken) and western breeds of chicken (Huangyu Chicken):the cooking loss, shear force, crude fats, crude proteins, free amino acids, free fatty acids, we find the significant differences of them. Later, the difference on volatile aromatic flavor and savor substances of soup using the muscle with/without aging were studied to learn the influence of aging on soup. Finally, several treatments were performed to solve the problem of texture failures after casserole. Specific contents and results are as follow:1 comparison of chemical compositions and processing properties of Huangyu and Xueshan chickenThe crude proteins content (proteins, peptides. amino acid proflies). crude fats content (total fat contents, essential fatty acids, free fatty acids, fatty acid composition and content of ratio), minerals (Ca. Cu, Fe, Se), shear force of meat, moisture content, the loss of fluids (squeezing loss, cooking losses) of the two kinds of chicken were tested. Results show that the protein content of Xueshan is higher than the same area of Huangyu, but the difference was not significant. The amount of amino acids is generally higher in Xueshan than Huangyu, especially aspartic and glutamic acids. In the composition of fatty acids, Xueshan contained much more unsaturated fatty acid as oleic acid, arachidonic acid dha,22 than Huangyu in the same portions of body (P<0.05). Similar trends also existed in saturated fat as palmitic, stearic acid, but the differences were not significant. The fresh meat of Xueshan are tenderer than Huangyu. However. after cooking, muscles of Huangyu were tenderer than Xueshan.2 Impact of aging on the flavor of chicken soupSoup was made by the same processing flow using the fresh and/or matured Xueshan as raw materials, followed by testing volatile aromatic material composition, amino acids, fatty acid composition and nucleotides to discuss the impact of mature processing on the flavor of chicken casseroles. The results showed that:soup for the increase of free amino acids (especially the delicious amino acids AsP and Glu), free fatty acids (especially unsaturated fatty acids) content increased, the mention of fresh chicken soup for the obvious effect; flavor substance content, flavor nucleotides acid content decreased, but the ratio improved to make chicken soup taste more mellow.3 Discussion of methods to improve meat quality in soup.Variety of processing methods are used to solve the problem of "textural" of meat after cooking, such as the soup mountain grass before the chicken washing in the boiled water before cooking, chopped, fried, calcium salt solution (calcium lactate, citric acid calcium, calcium gluconate) soak processing method, shearing force and cooked moisture loss after cooking were tested to estimate the effect. Results showed that quality of breast muscles improved obviously after soaking in calcium gluconate solution and/or after fried. |
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