Optimal Chicken Enzymatic Hydrolysate for the Preparation of Chicken Flavoring

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.