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| 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 |
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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.
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2025, Vol. 39 
