Study on the Effect of Enzymatic Hydrolyzate of Duck Meat on the Quality and Flavor of Duck Meat Sauce Using Chemometric Techniques

Background Enzymatic hydrolysis can enhance the flavor of food. The amino acids and peptides generated through enzymatic hydrolysis of poultry protein not only enhance protein absorption and utilization but also improve flavor. Methods This study utilized duck meat enzymatic hydrolysate as the primary additive for the preparation of duck meat sauce. Raw duck minced meat and the duck meat sauce without enzymatic hydrolysate were used as the control group to analyze the influence of the enzymatic hydrolysis process itself on the characteristics of duck meat, as well as the impact of adding enzymatic hydrolysate on the quality and flavor of duck meat sauce at each production stage. To evaluate the impact of enzymatic hydrolysis on product quality, a comparative analysis was conducted using multiple indicators, including amino acid composition, electronic tongue, electronic nose, and gas chromatography–ion mobility spectrometry (GC–IMS). These indicators were analyzed to assess the quality, taste, and flavor changes during the preparation process of the duck meat sauce. Results The free amino acid content of duck meat prepared with enzymatic hydrolysate was higher than those without enzymatic hydrolysate. The electronic tongue analysis showed that umami, saltiness, acidity, astringency, and richness were elevated in comparison with the control group. The electronic nose analysis revealed that the response values of the electronic nose sensors in the group with enzymatic hydrolysate were also higher than that without enzymatic hydrolysate. GC–IMS identified 39 differential components, mainly including alcohols, aldehydes, esters, and ketones. Both enzymatic hydrolysis and hydrolysate addition increased the content of volatile components. Conclusion Enzymatic hydrolysis effectively released flavor precursor substances and generated new volatile components, thereby significantly enriching the overall flavor profile of the product. Furthermore, the integration of free amino acid content determination, electronic nose, electronic tongue, and GC–IMS technology offered a theoretical reference for the targeted design and precise regulation of meat product flavors.