Research And Development Of Special Raw Material For Chicken Soup And The Quality Of Chicken And Chicken Soup Changes During Frozen Storage

The purpose of this study is to optimize the quality of chicken soup by pretreating the raw material of chicken broth.First,the evaluation system of chicken soup need to be established.The sensory evaluation of chicken soup is more scientific by fuzzy mathematics theory.Using 14 different kinds of chicken as raw materials,the correlation between sensory evaluation and physical and chemical indexes of chicken soup was studied to select the physical and chemical indexes that can represent the sensory evaluation of consumers as much as possible.The pretreatment method adopted the superheated steam,which was similar to the fresh chicken.Superheated steam was used to pretreatment of raw chicken,treatment temperature and treatment time and the steam flow as independent variables,the physical and chemical indexes as response value,through the single factor experiment and response surface method to optimize the pretreatment process,in order to determine the optimal process parameters of chicken soup for the raw material.The advantages of this product was illustrated by comparing with the common dressed chicken in the frozen storage process.1 Chicken Soup Properties of Yellow-feather Broiler Breed Based on Fuzzy Sensory EvaluationIn this experiment,14 different kinds of yellow-feather broiler were used as raw materials to make chicken soup,which provided a theoretical basis for the selection of special raw materials for chicken soup and the established of the quality evaluation system of chicken soup.Recorded the age,carcass weight and origin information of different breeds.Content of the total free amino acid,total free protein,inosine monophosphate,guanosine monophosphate,adenosine monophosphate,aspartic acid and glutamic acid in chicken soup were determined.The sensory quality of chicken soup was analyzed by fuzzy logic.The results showed that the equivalent umami concentration(EUC)of chicken soup had a highly significant positive correlation with sensory score(P<0.01),and a significant positive correlation with taste score(P<0.05).Among the 14 different chicken breeds,Gushi old hen soup had the highest average score of 'taste',and Luhua chicken soup had the best comprehensive sensory quality,and had the characteristics of delicious taste and rich flavor.It can be concluded that Luhua chicken with high content of umami amino acid and umami nucleotides is more favorable to cook chicken soup.2.Optimization of treatment technology of boil chicken broth pretreatment ingredients by response surface methodology.In order to improve the quality of chicken broth,the yellow-feathered chicken was pretreated with overheated steam,the boiled chicken broth was taken as the object of study,and the EUC value of chicken broth was taken as the index in the single factor experiment.The effects of overheated steam treatment temperature,treatment time and steam flow on the EUC value of chicken broth were investigated.On the basis of single factor experiment,the response surface method was used to further optimize the pretreatment process.The optimum parameters of the final pretreatment process were determined as follows:pretreatment temperature was 150?time was 130 s,steam flow was 3 kg/h.Under this condition,the EUC of chicken broth was 4.51×10-3gMSG/100g,which was highly consistent with the theoretical value.3.The quality changes of boil chicken broth pretreatment ingredients during storage.In order to verify the superiority of this product,the experiment mainly used the dressed chicken and the special material for chicken broth as the experimental objects.By the monitoring and comparison of several indexes during the frozen storage,the results showed that the increase of TVB-N of the special material for chicken soup was obviously lower than the dressed chicken,and the degree of fat oxidation was slightly higher than the dressed chicken,the fat oxidation was significantly lower than the dressed chicken.The contents of total free amino acid,IMP and free fatty acid in the treated group were significantly higher than those in the control group,especially the increase of unsaturated fat content,the difference of GMP and AMP content was not significant.Therefore,the quality of boiled chicken soup in treatment group was significantly higher than that in control group.