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| Effect of Pasteurization and Reheating on the Volatile Compounds of Braised Chicken Product |
| CHANG Siang1, HUI Teng1, LIU Yi1, QIU Baowen2, DAI Ruitong1,* |
| 1.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2.Henan Leader Flavour Food Co.Ltd., Jiaozuo 454850, China |
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Abstract The objective of our present study was to evaluate the effect of pasteurization and reheating processing on the flavor properties of braised chicken. The changes of volatile compounds in braised chicken before and after pasteurization and reheating were analyzed using solid phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that the volatile compounds in the braised chicken before and after pasteurization and re-heating mainly included aldehydes, ketones, alcohols, esters, acids, hydrocarbons and heterocyclics and aldehydes especially hexanal were the major volatiles. Both pasteurization and re-heating processing enhanced the chicken flavor of the product. After pasteurization, the contents of hydrocarbons and ethyl acetate reduced significantly, while the contents of 1-octen-3-ol and 2-pentylfuran, two characteristic volatiles of braised chicken, remarkably increased. On the other hand, after re-heating the content of esters containing short chain fatty acids obviously decreased, whereas the contents of the other characteristic volatiles olefine aldehyde, dienal and 6-methyl-5-hepten-2-one increased considerably.
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2018, Vol. 32 
