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
FENG Yujian, WANG Hongwei, XU Na, PANG Jianlong, GUO Zhifeng, ZHANG Qingyong, YAN Ruiping, ZHENG Zhaoqin, LI Feifeng, ZHANG Li, Lü Qingqin, WANG Peng
1. Weifang Innovation Service Center for Livestock and Poultry Slaughtering Quality Standards, Weifang 262200, China; 2. State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 3. Shandong Dezhou Braised Chicken Co. Ltd., Dezhou 253034, China; 4. Zhucheng Animal Husbandry Development Center, Weifang 262200, China
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.
冯玉建，王洪伟，徐 娜，逄建龙，郭治凤，张庆永，颜瑞萍，郑兆芹，李飞凤，张 丽，吕青骎，王 鹏. 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 https://doi.org/10.7506/rlyj1001-8123-20250926-303
FENG Yujian, WANG Hongwei, XU Na, PANG Jianlong, GUO Zhifeng, ZHANG Qingyong, YAN Ruiping, ZHENG Zhaoqin, LI Feifeng, ZHANG Li, Lü Qingqin, WANG Peng. 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. Meat Research, 2026, 40(9): 70-79 https://doi.org/10.7506/rlyj1001-8123-20250926-303
2026, Vol. 40 
