Analysis Of Chicken Flavor Taste And Research On The Method Of Adding Brine

With the development of science and technology progress,people`s living standards is getting better.And the quality of life requirements is increasingly higher,especially for the diet,which mainly contains the content of nutrient,species of food,abundant food and the taste of food.Chicken which is easy to cook has a high nutrition,high protein,low fat.And chicken is liked by the majority of consumers because of the cooking which is simple and has diverse methods.China regards as a big country of production and consumption on chicken.The market has various kinds of chicken products,especially for the sauced chicken products which has a long history of cooking process and diet culture.As Chinese traditional sauce chicken products,it plays a very important role in daily diet.Because of the preference of bittern roasted chicken,a variety of small workshops in the market start to imitate the bittern roasted chicken,resulting in uneven standardized of the marinating method and multifarious craft,which affect the normal and healthy development.In the process of the cooking,the addition and subtraction of the plastic is based on the experience of the cooker.And we don`t have specific science background and can`t realize industrialization production.This paper is based on a kind of recipe to analyze the characteristic flavor,at the same times,to identify advantage of the plastic on cooking the bittern roasted chicken and research the modified of the plastic.Main research content and results are as follows:(1)Using headspace solid phase microextraction(HS-SPME)to extract the flavor components of chicken,Gas chromatography mass spectrometry(GC-MS)is used to analyze flavor components and characteristic flavor components.A total of 55 volatile compounds were detected by the analysis.There are 27 kinds of hydrocarbon compounds,8 kinds of aldehydes material,3 kinds of ketones material,5 kinds of alcohols,4 kinds of esters,1 kind of phenolic substance,and 7 kinds of other compounds.Some referenced flavor threshold preliminary identify the main volatile flavor substances in the cooking process of bittern roasted chicken which may contain 2-Cycloheptanone chicken,hexanal,nonanal,(E)-trans cinnamic alcohol,eugenol,2-pentyl-Furan,anethole,anti-2-decene aldehyde,camphor.(2)According to the analysis of flavor which is affected by the plastic,it finds that flavor influence from cloves and nutmeg mainly result from eugenol,cinnamon mainly result from cinnamyl aldehyde,pericarpium citri reticulatae mainly result from d-Limonene,fructus amomi mainly result from camphor,angelica root mainly result from trans-Cinnamaldehyde,amomum mainly result from eucalyptol,and ginger mainly result from ?-phellandrene.(3)The flavor influence from amomum group mainly result from eucalyptol,fructus amomi group mainly result from camphor.The flavor of two kinds odor is similar.In addition,among amomum group,fructus amomi group and nutmeg group,the continent of eugenol and camphor are lager than the others.Preliminary analysis flavor influence from Amomum group,caoguo group and cardamom group is similar.(4)According to the sensory score,analyzing the result that optimization condition of the bittern roasted chicken in multifarious craft,which show that additive amount of cinnamon is 0.45%,additive amount of angelica is 0.45%,additive amount of clove is 0.02%,additive amount of salt is 3%,and halogen time is 150 min.(5)Regarding the sensory evaluation,electronic tongue analysis and soluble solid content changes as the standard,the result that is about researching of bittern roasted chicken craft shows that a pot of brine can get the standard features of chicken products for 3 times.As doing the fourth experiment,we should add a certain amount of brine to replenish the content of salt which is 2% of rate of evaporation,when adding the brine.