Study On The Change Of Content And Its Control Of Salt-Baked Chicken Marinade During Marinating

Salt-baked chicken is a traditional food in the eastern Guangdong.It is generally marinated by marinade.During marinating,ingredients in marinade penetrate into the chicken,and the protein,fat and other contents in chicken are dissolved into marinade.The marinade is usually recycled,and its basic characteristics and flavor are changed,which affects the quality of saltbaked chicken.The recycling of marinade involves the addition of ingredients,but workers often add ingredients according to their experience,which resulted that the product quality is unstable,even leading to excessive of additives.This research studied the changes of ingredients(sodium chloride,potassium sorbate and D-sodium erythorbate),protein and fat in marinade and salt-baked chicken during different conditions;Ingredients were controlled to study the changes of characteristics of marinade,and the effect of marinade recycling on the flavor of marinade and salt-baked chicken.The main results were as follows:(1)The effect of ingredients addition amount on their residue and loss in marinade,the content of infiltration in the chicken,and the influence on the quality of salt-baked chicken were studied.The results showed that: the higher addition amount of ingredients,the higher corresponding content in marinade and chicken,and the smaller loss rate in marinade after marinating.The sensory score of salty showed that the score was rised first and then decreased with the increasing of salt addtition.It was most suitable when salt addition was 6%.The total plate count of salt-baked chicken was decreased with higher addition amount of potassium sorbate.When the addition amount was 0.75 g/kg,its content in salt-baked chicken was still lower than the national standard,but there was a danger of exceeding.TBARS value was first decreasesd and then increased with the increasing addition amount of D-sodium erythorbate.When the addition amount of D-sodium erythorbate was 200 mg/kg,TBARS value was the lowest.(2)The effects of time,cooking degree,and solid-liquid ratio on the ingredients,protein and fat content of marinade and salt-baked chicken were studied.The results showed that: when the time was extended,the content of protein and fat in marinade were higher,the content of ingredients in marinade were lower,as for chicken,ingredients,protein and fat content were higher.The higher the cooking degree,the lower content of the ingredients in the marinade.In contrast,the protein and fat content were higher.The content of ingredients,protein and fat in salt-baked chicken were higher while the cooking degree was higher,but D-sodium erythorbate content decreased after 30 minutes.Moreover,the content of ingredients in marinade and salt-baked chicken were increased and protein was decreased when solid-liquid ratio was decreased.The fat content in marinade was decreased when solid-liquid ratio was decreased,but solid-liquid ratio had no significant effect on fat content of salt-baked chicken.(P>0.05).(3)When marinade was recycled,physical and chemical properties,ingredients content,safety indicators of marinade were studied.The results showed that: the content of protein,fat and soluble salt-free solids of marinade was continuously increased,the pH was decreased during recycling marinating.As for color,L* value was decreased,b* value was increased,and a* value was rised first and remained balanced.The content of ingredients were fluctuated,but the amount of variation was small.As for quality of salt-baked chicken,The score of salty pheasant showed that score was about 8.20,and there was no significant difference duiring difderent marinating times(P>0.05);the total plate count and TBARS value were fluctuated,but the extent was small.When the addition amount of salt could be controlled between 8.50% and 10.75%,potassium sorbate was controlled between 22% and 24%,D-sodium erythorbate was controlled between 33.88 % and 34.66% of initial addition,it could stabilize the quality of salt-baked chicken.As for the safety of marinade,the TBARS value and nitrite content were continuously increased,but their value was still small,and the marinade was relatively safe.Through the correlation analysis of various indicators,it was found that there was a general correlation between the indicators in marinade,and suggested that the changes in the indicators of marinade are closely related.(4)The changes of total free amino acid content,nucleotide content,EUC value,and volatile flavor compounds of marinade and salt-baked chicken were studied.The results showed that: the free amino acids,total nucleotides,EUC values,volatile compound species,and ion flow area of marinade were higher when the marinade was recycling.Expert for the third time of salt-baked chicken has a higher amount of total free amino acid content than the fifth,the total free amino acid content,nucleotide content,EUC value,and volatile flavor compounds of salt-baked chicken were increased with increasing the times of marinating.The results of sensory evaluation showed that there had no significant effect on the color,salty taste and mouthfeel of salt-baked chickeng during recycling marinating(P>0.05),and it had a significant effect on odor and umami(P<0.05).Based on the above indicators,it could increase the umami and flavor of salt-baked chicken and marinade during recycling marinating.