Processing and Odorants Analysis of Concentrated Chicken Broth

• Main Authors: CHIU,HUI-CHEN, 邱惠珍
• Other Authors: 陳翠瑤
• Format: Others
• Language: zh-TW
• Published: 2016
• Online Access: http://ndltd.ncl.edu.tw/handle/50306849980782331126

碩士 === 國立宜蘭大學 === 生物資源學院碩士在職專班 === 104 === Boiling chicken broth is a staple in the diet and it can enhance desirable flavor in soup, otherwise chicken broth is high nutritional value and low prices. However, for delicious stewed chicken broth process is quite time-consuming consuming work, in modern life, less time is available for a cook to make a soup with delicious and palatable taste, few homes or restaurants homemade. Therefore, the development delicious aroma of chicken broth finished, it will be subject to market favorite. In this study, we purchased chicken skeleton from the traditional market. The chicken skeleton was cut into 1cm length then added three times the size of water volume (g/mL), placed in a high pressure furnace at 115 ℃, pressure 0.07 MPa, boiled for 60 minutes, cooled to obtain chicken oil and chicken broth, then chicken broth concentrate and concentrated distillate made chicken broth to yield 30%. chicken broth and concentrate chicken broth was analyzed the total free amino acids, total free nucleotide content, and sensory evaluation. To evaluate product acceptance is consumer’s sensory evaluation. Headspace solid phase micro extraction (head space solid phase micro-extraction; HS-SPME) with gas chromatography mass spectrometry (Gas-Chromatograph-Mass; GC / MS) was used to analysis boil boiled in chicken broth, four samples of the distillate raw chicken broth enrichment process, concentrated chicken broth, chicken fat and other components of volatile compounds, and explore the relationship between the distribution of finished aroma components. Results showed chicken broth concentrate with higher total free amino acids than that of chicken broth. Using concentrated chicken broth and added suitable amount of recovery chicken fat filtrated from cool chicken broth made chicken soup. An acceptance survey of consumer’s evaluation of the dilution homemade chicken broth and commercial chicken broth was evaluated, homemade chicken soup acceptance is high, consumers prefer homemade chicken soup 74%, compared with a commercially available like chicken soup only 26%. Homemade chicken soup in appearance, aroma, taste, flavor is superior to all that of commercial chicken soup. Volatile components identified 13 compounds, including 2,4-decadienal (2,4-Decadienal) the highest content in the distillate, which is a main volatile aroma chicken. And chanterelles in 2,4 nonadienal (2,4-Nonadienal) content is high, which is a fatty odor substances, so they have added back chanterelle soup to enhance the flavor of chicken soup in effect.