肉类研究2026，Vol.40Issue(9)：70-79,10.DOI:10.7506/rlyj1001-8123-20250926-303
基于气相色谱-离子迁移谱与化学计量学分析卤煮与腌蒸方式对烤鸡背风味品质的影响
Effect of Boiling and Steaming on the Flavor Quality of Grilled Chicken Rack:A Comparative Study by Gas Chromatography-Ion Mobility Spectrometry and Chemometric Analysis
摘要
Abstract
This study investigated the effects of four processing methods,namely new-brine steaming(NS),old-brine steaming(OS),new-brine boiling(NB),and old-brine boiling(OB)on the flavor quality of Zhucheng grilled chicken rack,a traditional meat product from Shandong.By integrating multiple analytical techniques including colorimetry,free amino acid analysis,gas chromatography-ion mobility spectrometry(GC-IMS),electronic nose,electronic tongue,and sensory evaluation,the formation mechanisms of flavor compounds under different processing conditions were thoroughly elucidated.The results demonstrated that the boiling methods(NB and OB)significantly enhanced the content of volatile compounds(such as ethyl acetate and 3-heptanone,etc.)and enriched umami amino acids,with glutamic acid reaching 196.22 mg/100 g in the NB group,which achieved the highest overall sensory score(7.257).In contrast,the steaming methods(NS and OS)resulted in poor flavor balance due to insufficient Maillard reaction and loss of certain amino acids.Although the OB samples accumulated higher levels of bitter amino acids(56.71 mg/100 g),which somewhat reduced taste acceptability,they exhibited higher retention of characteristic aroma compounds.This study provides a theoretical basis for optimizing the processing technology and flavor regulation of traditional grilled chicken rack,confirming that NB is the optimal method for enhancing the overall flavor quality.关键词
烤鸡背/加工方式/气相色谱-离子迁移谱/感官评价/风味品质Key words
grilled chicken rack/processing methods/gas chromatography-ion mobility spectrometry/sensory evaluation/flavor quality分类
轻工纺织引用本文复制引用
冯玉建,张丽,吕青骎,王鹏,王洪伟,徐娜,逄建龙,郭治凤,张庆永,颜瑞萍,郑兆芹,李飞凤..基于气相色谱-离子迁移谱与化学计量学分析卤煮与腌蒸方式对烤鸡背风味品质的影响[J].肉类研究,2026,40(9):70-79,10.基金项目
山东省重点研发计划(乡村振兴科技创新提振行动计划)项目(2024TZXD029-2) （乡村振兴科技创新提振行动计划）
国家现代农业(肉鸡)产业技术体系建设专项(CARS-41) （肉鸡）
