Changes In The Flavor Of Yellow-feathered Chicken Soup As Affected By The Frozen Storage Of Raw Meat

The traditional recipe for Chinese chicken broth creates a popular taste of particular umami and aroma.Due to reduce the ongoing outbreaks of animal influenza,live poultry transactions have been restricted in the majority of cities in China,and thus cold or frozen storage has become the main distribution mode of yellow-feathered chicken.Although frozen storage has the advantages of low cost and convenient transportation,the effect of frozen storage of meat on flavor profile of soup made by stewing traditional Chinese yellow-feathered chickens has not been fully clarified.The objectives of this thesis are to investigate the effect of frozen storage on flavor profile of soup.The research content and results are as follows:1.Effect of frozen storage of raw meat on flavor of yellow-feathered chicken soupThe effects of frozen storage of raw meat on the principal taste-active compounds and the overall flavor profile of traditional Chinese chicken soup was investigated by measuring the contents of free amino acids,5'-nucleotides and minerals and by evaluating the taste profiles using an electronic tongue.Results showed that the major umami-related compounds in the chicken soup were inosine 5'-monophosphate(IMP)and chloride.With increasing the times of frozen storage of raw meat,the FAAs?IMP?GMP?AMP?Ca2+?PO43-?K+?Mg2+?Na+and chloride contents first increased and then decreased significantly(P<0.05).After frozen storage of raw meat,the taste active values(TAVs)of the equivalent umami concentration(EUC)first increased from 9.93 to 11.82 and then decreased significantly(P<0.05).The result of e-tongue showed that the discrepancy in overall flavor characteristics of soup was still present after frozen storage of raw meat.In general,frozen storage of raw meat affected taste profiles of chicken soup.2.Effect of frozen storage of raw material on flavor of boiled chicken meat in soupThe effects of frozen storage of raw meat on the principal taste-active compounds of boiled meat in chicken soup was investigated by measuring the contents of free amino acids,5'-nucleotides and minerals.Results showed that inosine 5'-monophosphate PO43-and chloride were the major umami-related compounds in boiled meat.With increasing the times of frozen storage of raw meat,total free amino acids,chloride,Hx and I content increased significantly(P<0.05),and IMP?AMP and GMP content in boiled meat decreased significantly(P<0.05).Ca2+ content significantly first increased and then decreased,however Mg2+,Na+,PO43-and K+ contents first maintained constant and then decreased significantly(P<0.05).The taste active values(TAVs)of the equivalent umami concentration(EUC)increased from 38.64 to 52.68.In general,frozen storage of raw meat affected taste profiles of boiled meat in chicken soup.Frozen storage of raw meat significantly affect the taste characteristics of chicken soup and boiled meat in soup.Frozen storage of raw meat has a positive effect on increasing the taste strength of boiled meat in soup but reducing the taste strength of chicken soup.