Study On Optimization Of Processing Technology Of Wuding Chicken Flavoring Base By Response Surface Methodology

Due to the climatic conditions,geographical environment and minority social form,there are many kinds of chickens in Yunnan province.Most of these chickens were sold only by live chicken and primary product,few of them were deeply processed.It will have a great significance by making highly processed products.The experiment was conducted to investigate the difference of the content of inosinic acid and amino acid among Wuding chicken,Yanjin black bone chicken and Dawei mountain mini chicken.Using chicken breats as the main raw material to make chicken flavor through enzyme technology and maillard reaction.The results are as follow:(1)To observe differences of contents of IMP and amino acids among Wuding chicken,Yanjin black bone chicken and Dawei mountain mini chicken through Nuclear Magnetic Resonance(NMR).The results suggested as follow: The different groups had significant differentce in the content of IMP(p<0.05),the content of IMP of Wuding chicken(0.96 mg/g)was higher than Yanjin black bone chicken(0.87mg/g,p>0.05)and Dawei mountain mini chicken(0.69 mg/g,p<0.05).The three groups of chicken had no significant difference in the content of total animo acids,essential amino acids,aromatic amino acids and flavored amino acids(p>0.05).The content of sweet amino acids and bitter amino acids of Yanjin black bone chicken was significant lower than Wuding chicken and Dawei mountain mini chicken(p<0.05).After the comprehensive test,Wuding chicken was chose as the test material for the next stage trial.(2)The hydrolysis effects of flavor protease,papain,animal protease and neutral protease on chicken breast were compared.The results showed that the optimal enzymolysising process by the Box-Behnken experiment design and response surface analysis was as follow: temperature 54.3 ?,pH6.8,papain 0.27% and neutral protease 0.13%,enzymolysis time 5 h.Under the above condition,the degree of hydrolysis(DH)reached 36.03±0.31%.(3)Factors such as the amount of xylose,the amount of cysteine hydrochloride,the amount of glutamic acid,the amount of yeast extraction,the amount of chicken fat,reaction time,reaction temperature,reaction pH were concerned.The amount of oxylose,the aount of cys-HCl,reaction pH and the amount of chicken fat were identified as main factors by Plackett-Burman.Then the Box-Behnken experiment design and response surface analysis were adopted to optimize the maillard reaction conditions with sensory score as the response value.The optimized reactions were as follow: oxylose 2.53%,Cys-HCl 0.39%,pH6.8,chicken fat 0.33%,reaction temperature 115 ?,reaction time 40 min,Glu 0.6%,YE 7%.Under the above condition,the sensory score of maillard reaction product was 95.40±0.20.(4)The quality and quantity of flavor volatiles from hydrolysates of chicken breast and maillard reaction product were determined by solid-phase microextraction(SPME)and gas chromatography-mass spectrometer(GC-MS).There were 21 volatiles in the hydro-lysates of chicken meat and 48 volatiles in the Maillard Reaction Product.In the Maillard Reaction Product,it mainly contained 7 Aldehydes,22 hydrocarbons,1 ketones,8 alcohols,3 esters,4 furan,1 thiophene,1 thiazole.There were determined some meat-like flavor and character volatiles of chicken meat flavor,for example,hexanal,nonanal,trans,trans-2,4-decadienal,4-ethylbenzaldehyde and 2-pentylfuran and so on.