Optimal Chicken Enzymatic Hydrolysate for the Preparation of Chicken Flavoring

doi:10.7506/spkx1002-6630-201309031

Abstract

Abstract:

The objective of this work was to select the optimal chicken enzymatic hydrolysate for the preparation of chicken
flavoring via thermal reaction. The enzymatic hydrolysis of chicken was optimized by one-factor-a-time method and orthogonal
array design. The degree of hydrolysis (DH) of chicken and sensory quality of chicken flavoring were investigated with respect
to hydrolysis parameters. The absence of pre-heat treatment was favorable for the hydrolysis of chicken. The optimal enzymatic
hydrolysis conditions were found to be sequential hydrolysis with protamex for 1 h followed by (without inactivating protamex)
animal-derived protease for 2 h at the same temperature of 50 ℃ with a total enzyme dosage of 1.100‰ and a mass ratio of 1:1
between both enzymes at a chicken-to-water mass ratio of 1:1. The maximum DH obtained under these conditions was 20.47%.
Moreover, chicken flavoring with strong aroma and high similarity to chicken was prepared with the resulting hydrolysate.

Key words: enzymatic hydrolysis, degree of hydrolysis, sensory evaluation, chicken flavoring, aroma

CLC Number:

TS264.3

CHEN Hai-tao，XU Xiao-lan，ZHANG Ning，SUN Bao-guo，WANG He. Optimal Chicken Enzymatic Hydrolysate for the Preparation of Chicken Flavoring[J]. FOOD SCIENCE, 2013, 34(9): 150-154.

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