Soft-boiled chicken(Baiqieji)was a traditional delicacy of the Chinese cuisine,characterized by slimy skin and tender meat,bouncy skin and smooth meat.This study investigated the flavor-modulating effects of chicken s...Soft-boiled chicken(Baiqieji)was a traditional delicacy of the Chinese cuisine,characterized by slimy skin and tender meat,bouncy skin and smooth meat.This study investigated the flavor-modulating effects of chicken skin ratios(0%,20%,33.3%)in soft-boiled chicken made of different breeds using GC-IMS,electronic sensors,and partial least squares discriminant analysis(PLS-DA).Results showed that skin incorporation significantly altered flavor profiles,with 20%skin ratio demonstrating optimal enhancement:it increased umami-sweet amino acids,resulting in a 15.12%improvement in overall sensory scores,while reducing nucleotides(p<0.05),particularly in Mahuang chicken.Volatile analysis revealed skin-dependent increased in key aldehydes(24.32%)and esters(20.15%),correlating with improved aroma.PLS-DA identified 48 key discriminative compounds(VIP>1),including pentyl 3-methylbutanoate,butyl propanoate,4,5-Dihydro-3(2H)-thiophenone,3-methylphenol,propylsulfide,as critical flavor markers.These findings pioneer a skin-ratio optimization strategy for low-value poultry breeds,enabling cost-effective flavor enhancement in traditional meat products.展开更多
To identify the influence of different chicken varieties on the flavor of soft-boiled chicken,four kinds of raw chicken materials including Tuergong,Huangyou,Mahuang and Feizifeng were used to produce soft-boiled chic...To identify the influence of different chicken varieties on the flavor of soft-boiled chicken,four kinds of raw chicken materials including Tuergong,Huangyou,Mahuang and Feizifeng were used to produce soft-boiled chicken by traditional methods.Tuergong had the highest content of sweet and umami amino acids at 6.11%,7.30%respectively.Huangyou was rich in moisture,but low in adenosine monophosphate of 30.10 mg/100 g.The chewiness and flavor nucleotide content of Mahuang were the minimum.Feizifeng had the slightest resilience and large number of flavor nucleotides.Combined with the results of electronic tongue,electronic nose,sensory evaluation and Gas Chromatography-Ion Mobility Spectrometry(GC-IMS),it was found that Tuergong had a relatively high score of taste and aroma with the largest value of electronic tongue of umami.However,the four varieties of soft-boiled chickens had no significant differences in the overall preference.Based on the partial least square discriminant analysis,11 important volatile aroma compounds were identified.In addition,sweet and umami amino acids including Proline,Aspartic acid,Alanine and Glutamic acid were the most important substances affecting the flavor difference of soft-boiled chicken.In conclusion,white-feathered chicken Feizifeng can replace yellow-feathered chicken to produce soft-boiled chicken.展开更多
基金supported by the National Natural science foun-dation of China(32272252)China Agriculture Research System of MOF and MARA(CARS-41).
文摘Soft-boiled chicken(Baiqieji)was a traditional delicacy of the Chinese cuisine,characterized by slimy skin and tender meat,bouncy skin and smooth meat.This study investigated the flavor-modulating effects of chicken skin ratios(0%,20%,33.3%)in soft-boiled chicken made of different breeds using GC-IMS,electronic sensors,and partial least squares discriminant analysis(PLS-DA).Results showed that skin incorporation significantly altered flavor profiles,with 20%skin ratio demonstrating optimal enhancement:it increased umami-sweet amino acids,resulting in a 15.12%improvement in overall sensory scores,while reducing nucleotides(p<0.05),particularly in Mahuang chicken.Volatile analysis revealed skin-dependent increased in key aldehydes(24.32%)and esters(20.15%),correlating with improved aroma.PLS-DA identified 48 key discriminative compounds(VIP>1),including pentyl 3-methylbutanoate,butyl propanoate,4,5-Dihydro-3(2H)-thiophenone,3-methylphenol,propylsulfide,as critical flavor markers.These findings pioneer a skin-ratio optimization strategy for low-value poultry breeds,enabling cost-effective flavor enhancement in traditional meat products.
基金supported by China Agriculture Research System of MOF and MARA(CARS-41)Wens Fifth Five R&D Major Project(WENS-2020-1-ZDZX-007).
文摘To identify the influence of different chicken varieties on the flavor of soft-boiled chicken,four kinds of raw chicken materials including Tuergong,Huangyou,Mahuang and Feizifeng were used to produce soft-boiled chicken by traditional methods.Tuergong had the highest content of sweet and umami amino acids at 6.11%,7.30%respectively.Huangyou was rich in moisture,but low in adenosine monophosphate of 30.10 mg/100 g.The chewiness and flavor nucleotide content of Mahuang were the minimum.Feizifeng had the slightest resilience and large number of flavor nucleotides.Combined with the results of electronic tongue,electronic nose,sensory evaluation and Gas Chromatography-Ion Mobility Spectrometry(GC-IMS),it was found that Tuergong had a relatively high score of taste and aroma with the largest value of electronic tongue of umami.However,the four varieties of soft-boiled chickens had no significant differences in the overall preference.Based on the partial least square discriminant analysis,11 important volatile aroma compounds were identified.In addition,sweet and umami amino acids including Proline,Aspartic acid,Alanine and Glutamic acid were the most important substances affecting the flavor difference of soft-boiled chicken.In conclusion,white-feathered chicken Feizifeng can replace yellow-feathered chicken to produce soft-boiled chicken.
