肉类研究2025，Vol.39Issue(10)：75-84,10.DOI:10.7506/rlyj1001-8123-20250125-023
辣子鸡加工过程中物理与风味品质变化规律
Changes in Physical and Flavor Quality during the Processing of Spicy Chicken
摘要
Abstract
To explore quality changes during the processing of spicy chicken,the physical indexes of raw meat and diced chicken samples at five processing stages,including marination,deep frying for 6 and 12 min,and stir frying for 1 and 3 min,were determined,and the volatile flavor compounds were analyzed by gas chromatography-mass spectrometry(GC-MS)and GC-ion mobility spectrometry(GC-IMS).The results indicated that during the processing of spicy chicken,the brightness value significantly decreased,while both redness and yellowness values first significantly increased and then decreased(P<0.05).During the deep-frying process,shear force,hardness and chewiness significantly increased(P<0.05),while water content and water activity significantly decreased(P<0.05).A total of 87 volatile flavor compounds were detected by GC-MS,and based on the odor activity value(OAV),17 key flavor compounds were identified,the major ones being terpenes(limonene),alcohols(linalool and eucalyptol),aldehydes,ethers,and nitrogen-containing compounds;GC-IMS analysis identified 40 volatile flavor compounds,including aldehydes,terpenes,alcohols,ethers,ketones,and nitrogen-containing compounds.The volatile flavor compounds were mainly derived from lipid oxidation and spicy ingredients such as chili and Sichuan pepper.关键词
辣子鸡/物理品质/气相色谱-质谱法/气相色谱-离子迁移谱法/挥发性风味物质Key words
spicy chicken/physical quality/gas chromatography-mass spectrometry/gas chromatography-ion mobility spectrometry/volatile flavor compounds分类
轻工纺织引用本文复制引用
杜金召,吴金城,孙薇,张莹莹,王元,滑伟明,盖圣美,刘登勇..辣子鸡加工过程中物理与风味品质变化规律[J].肉类研究,2025,39(10):75-84,10.基金项目
2024年科技特派行动专项计划项目(2024JH5/10400135) （2024JH5/10400135）
