Changes in Physical and Flavor Quality during the Processing of Spicy Chicken
DU Jinzhao, WU Jincheng, SUN Wei, ZHANG Yingying, WANG Yuan, HUA Weiming, GAI Shengmei, LIU Dengyong
1. College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; 2. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
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.
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.
DU Jinzhao, WU Jincheng, SUN Wei, ZHANG Yingying, WANG Yuan, HUA Weiming, GAI Shengmei, LIU Dengyong. Changes in Physical and Flavor Quality during the Processing of Spicy Chicken. Meat Research, 2025, 39(10): 75-84.
2025, Vol. 39 
