Skin-to-meat ratio optimization in soft-boiled chicken: Decoding the dual role of chicken skin in flavor enhancement and umami masking via multi-modal sensory analysis

IF 5.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2025-09-06 DOI:10.1016/j.fbio.2025.107561

Na Xu , Jingwen Jia , Peng Wang , Minyi Han , Xinglian Xu

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Abstract

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.

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嫩煮鸡皮肉比优化：通过多模态感官分析解读鸡皮增味和掩盖鲜味的双重作用

白鸡是中国传统美食，其特点是皮滑肉嫩，皮有弹性，肉光滑。采用气相色谱- ims、电子传感器和偏最小二乘判别分析（PLS-DA）研究了不同鸡皮比例（0%、20%、33.3%）对不同品种半熟鸡肉风味的调节作用。结果表明，皮肤掺入显著改变了风味特征，20%的皮肤比例表现出最佳的增强效果：它增加了鲜味甜味氨基酸，导致整体感官评分提高15.12%，同时减少了核苷酸（p < 0.05），特别是在麻黄鸡中。挥发性分析显示，关键醛（24.32%）和酯（20.15%）的皮肤依赖性增加，与改善的香气相关。PLS-DA鉴定出48个关键鉴别化合物（VIP>1），包括3-甲基丁酸戊酯、丙酸丁酯、4,5-二氢-3(2H)-噻吩酮、3-甲基苯酚、丙硫醚等作为关键风味标记物。这些发现开创了低价值家禽品种的皮比优化策略，使传统肉制品的成本效益增强。

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.