Changes of Nutrients and Flavor Substances in Lingnan Yellow Chicken Stewed Chicken Soup
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Abstract:
Lingnan yellow-feather chickens of different feeding periods (90 d, 120 d, 150 d) were used as raw materials to explore the changes of nutritional components, physicochemical properties, free amino acids and volatile flavor compounds in different stewing time (1 h, 2 h, 3 h) chicken soups. The results showed that the contents of fat, protein, b* value, soluble solids and total free amino acids in chicken soups increased gradually with the prolongation of stewing time, while the yield of chicken soups decreased with the increase of time. The protein content of 120 d chicken soup was higher, which reached 6.17% after 3 h stewing. The maximum L* value of 120 d 2 h chicken soup was 50.91, and the color of chicken soup was relatively clear. The contents of glutamic acid and alanine in chicken soup were the highest, which were 380.59~2467.01 mg/kg and 240.34~1309.55 mg/kg, respectively. The contents of glutamic acid (1857.08 mg/kg, 2467.01 mg/kg) and alanine (1042.50 mg/kg, 1309.55 mg/kg) in chicken soups (120 d 2 h, 120 d 3 h) were higher than those in other seven groups, and the taste was more delicious. 85 kinds of volatile flavor compounds were identified, and the relative content of aldehydes was the highest, ranging from 63.99% to 85.44%. The relative content of hexanal in chicken soup was the highest (about 50%). There were 45 kinds of volatile flavor components in 90 d 2 h chicken soup, followed by 120 d 2 h chicken soup (42 kinds). This study revealed the effects of feeding period and stewing time on the quality of Lingnan yellow-feather chicken soups. The results showed that the comprehensive quality of Lingnan yellow-feather chicken soup with suitable stewing time (2 h) and feeding period (120 d) was the best.
