Effects of Pre-treatment Methods on Quality Attributes and Flavor of Pigeon Soup

In order to clarify the effect of different pretreatment methods on the quality and flavor characteristics of pigeon soup, the protein dissolution rate, free amino acid nitrogen, soluble solids and purines of pigeon soup after microwave, ultrasonic, high pressure, colloidal milling, high pressure + colloidal milling treatments were measured. Gas chromatography-mass spectrometry (GC-MS) and gas phase-ion mobility spectroscopy (GC-IMS) techniques were used to detect the flavor substances of pigeon soup. According to the flavor fingerprint and combined with flavor substance analysis heat map, the difference between different pigeon soups difference was explored. The results showed that the protein dissolution rate, free amino acid nitrogen and soluble solid content of the pre-treatment groups were higher than the control group. Sensory evaluation showed that the taste and aroma of the different pretreatment groups and the control group were not significantly different. A total of 70 kinds of volatile flavor substances were detected in pigeon soup, 30 kinds in the control group, with a total content of 815.57 μg/L; 22 kinds in the microwave treatment group, with a total content of 736.60 μg/L; 24 kinds in the ultrasonic treatment group, with a total content of 803.34 μg/L; 28 kinds in the high-pressure treatment group, with a total content of 394.96 μg/L; 31 kinds in the colloid mill treatment group, with a total content of 913.73 μg/L; 29 kinds in the high-pressure + colloidal grinding compound treatment group, with a total content of 1171.14 μg/L, and the total content of volatile flavor substances in the high pressure + colloid mill treatment group was the highest. After pre-treatment, the content of aldehydes in pigeon soup increased significantly(P<0.05), and the high-pressure + colloidal mill group had the highest content. The pigeon soup after pretreatment had better flavor and nutritional value.