综合分析烹饪条件对中国传统禽肉产品糯米鸡的品质、感官特征和风味的影响

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-10-09 DOI:10.1016/j.fochx.2024.101868

Cenyue Zhang , Juan Wang , Ziting Ma , Changcheng Zhao , Chunxiang Piao , Mingxun Cui , Hongmei Li , Tingyu Li , Baide Mu , Guanhao Li

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引用次数: 0

摘要

本研究调查了烹饪条件对糯米鸡（GRC）的烹饪损耗、质地和感官属性的影响。我们比较了在最佳条件下烹制的糯米鸡（GRC-OP）和商业产品（CG）的营养和感官特征。烹饪时间、功率和压力对 GRC 的剪切力、硬度和感官品质有显著影响。通过正交设计确定了最佳参数：20 分钟蒸煮时间、1000 瓦功率和 60 千帕压力。气相色谱/质谱和电子鼻分析表明，GRC-OP 的挥发性与 CG 相似，但特定化合物的含量更高，包括庚醛、2-庚烯醛、辛醛、己醇、辛醇和 1-壬烯-4-醇。GRC-OP 还表现出更佳的鲜味、咸味和浓郁的口感，以及更高的氨基酸含量，尤其是 Asp、Glu、Thr、Ser、Ala、Val、Met 和 Ile。这些发现为肉类工业优化 GRC 的质量和营养价值提供了重要数据。

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Comprehensive analysis of the effects of cooking conditions on the quality, sensory characteristics, and flavor profile of glutinous rice chicken, a Chinese traditional poultry meat product

This study investigated the effects of cooking conditions on cooking loss, texture, and sensory attributes of glutinous rice chicken (GRC), a popular Chinese poultry dish. We compared the nutritional and sensory profiles of GRC prepared under optimal conditions (GRC-OP) with those of a commercial product (CG). Cooking time, power, and pressure significantly affected the shear force, hardness, and sensory qualities of GRC. The optimal parameters were determined using an orthogonal design: 20 min cooking time, 1000 watts power, and 60 kPa pressure. Gas chromatography/mass spectrometry and E-nose analyses showed that GRC-OP had a volatile profile similar to that of CG but with higher levels of specific compounds, including heptanal, 2-heptenal, octanal, hexanol, octanol, and 1-nonen-4-ol. GRC-OP also exhibited superior umami, salty, and rich tastes, and higher amino acid content, particularly Asp, Glu, Thr, Ser, Ala, Val, Met, and Ile. These findings provide crucial data for optimizing the quality and nutritional value of GRC in the meat industry.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.