Preparation and Flavor Compounds Identification of Pigeon Meat Hydrolysate: Raw Material Screening and Enzymatic Treatment.

In this study, four ages of pigeons (20 days, 2 months, 6 months, and 2 years) were comprehensively evaluated for their nutritive composition, meat quality parameters, and flavor precursors. The 2-month-old pigeon meat was selected as the optimal raw material due to its suitable protein content (23.39%), desirable meat texture, color, and significantly higher levels of amino acids (179.22 mg/100 g), which provided an ideal substrate basis for enzymatic hydrolysis. Then, the optimal raw material was treated with a variety of proteases (Neutral protease, Flavor protease, Acid protease, Alkaline protease, Trypsin, Papain) to prepare protease hydro lysates. Among protease hydro lysates, the flavor protease hydro lysate had a prominent umami taste, and its degree of hydrolysis (15.87%), sweet amino acids (0.61 mg/mL) and nucleotides (367.45 µg/mL) content were significantly higher than those of other samples except trypsin. Meanwhile, the content of small molecule peptides was significantly higher (94.42%). HS-SPME-GC-MS detected protease hydro lysates contained diverse volatile organic compounds (VOCs), among which the flavor protease hydro lysate contained significantly higher amounts of aldehydes (69.99%) and esters (8.98%) than other treatments, which had more meaty and fruity flavor. Consequently, flavor protease hydrolysis was identified as the most effective method for enhancing the taste and aroma of protease hydro lysates. This study provided an innovative strategy for the development of flavored pigeon meat products.