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| Effects of Different Cooking Methods on the Quality Characteristics of Chicken Meat |
| CHANG Xinyue, FU Baoshang, LI Wenjing, GONG Junjie, ZHAO Yuwei, QI Libo |
| 1. Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; 2. Shandong Longda Meishi Co. Ltd., Yantai 265200, China |
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Abstract Chicken meat is an important meat product for consumption. Cooking methods directly affects the quality and flavor characteristics of chicken products. In this study, the effects of four common cooking methods: boiling, steaming, frying, and stir frying on the quality of chicken thigh meat were systematically compared. Sensory evaluation, texture analysis, shear force measurement, and determination of moisture and protein contents were performed, along with the use of electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) to comprehensively analyze the changes in the physicochemical properties and flavor compounds of chicken meat under different cooking methods. The results indicated that fried chicken gained the highest sensory score and exhibited the optimal hardness and chewiness, reaching (6 274.17 ± 130.06) g and (2 311.59 ± 526.52) N·mm, respectively. Its hardness was significantly higher than those of steamed chicken ((2 148.01 ± 170.38) g) and boiled chicken ((3 671.25 ± 328.98) g). Protein content showed a significant negative correlation with moisture content. The highest protein content was observed in stir-fried chicken. Electronic nose coupled with GC-IMS effectively distinguished between differently cooked chicken samples, identifying a total of 42 characteristic volatile compounds. Boiled chicken had the greatest variety of volatile compounds, with significant increases in the contents of key flavor compounds such as n-pentanal and heptanone. In summary, enterprises can select an appropriate pre-cooking method based on their production and process requirements.
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2026, Vol. 40 
