|
|
|
| Correlation Analysis between Aroma Formation and Quality of Xinjiang Big Plate Chicken during Cooking |
| GAO Shuang, SHEN Fei, LUO Ruiming, DING Dan, BAI He |
| School of Agriculture, Ningxia University, Yinchuan 750021, China |
|
|
|
|
Abstract In this paper, we investigated the correlation between changes in three quality indices: color, tenderness and moisture content and aroma components in Xinjiang Big Plate Chicken during cooking. The results showed that brightness value (L*), whiteness value (W), and tenderness increased and then decreased with cooking time, while the opposite was true for moisture content and redness value (a*). A total of 45 volatile flavor substances were detected and their contents changed during the cooking process. The contents of alcohols, aldehydes, ketones and esters were greatly positively correlated with water content, and greatly negatively correlated with tenderness. The contents of 1-octen-3-ol, n-octanol and terpinene were significantly positively correlated with L* and W. The contents of cetane, myrtle acetate and methoxyphenyloxime were significantly positively correlated with L* and W, and negatively correlated with a*. Hence, changes in the types and contents of aroma components in Xinjiang Big Plate Chicken could be predicted by online detection of color, tenderness and moisture content.
|
|
|
|
|
|
|
|
|
|
|
2020, Vol. 34 
