Effects of different raw material ratios on the nutrition and flavor of fermented chicken-soybean paste

In order to promote the deep processing and utilization of chicken and increase the variety of compound fermented soybean condiments, using the fermented soybean sauce as the control (CK), the fermented chicken-soybean sauce (CSP) was prepared by combining soybean with different proportions of chicken breast (soybean: chicken mass ratio 9∶1, 8∶2, 7∶3, 6∶4, 5∶5). The comprehensive quality was evaluated by the determination of nutrients, amino acid nitrogen, free amino acids, volatile flavor substances and sensory indexes. The results showed that the contents of protein, amino acid nitrogen and total free amino acid in fermented chicken-soybean paste were significantly higher than those in CK group (P<0.05). Among them, the contents of protein (12.59 g/100 g) and amino acid nitrogen (1.06 g/100 g) were higher in the group of soybean and chicken (6∶4). Total free amino acid content (35.74 mg/g), essential amino acid content (13.79 mg/g) and amino acid ratio coefficient score (SRC) (66.91 points) were significantly higher than those in other groups, indicating higher nutritional value. Compared with CK group, the relative content of alcohols in fermented chicken- soybean paste was higher (40.95%-52.65%). The sensory scores of fermented chicken-soybean paste group were higher than those of CK group, and the sensory scores of the soybean to chicken ratio 6∶4 group were the highest (73.2 points). It could be seen that the mixed fermentation of soybean and chicken improved the comprehensive quality of soybean paste, in which the composite ratio of soybean and chicken 6∶4 group had the optimal comprehensive quality.