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. 2024 Oct 9:24:101868.
doi: 10.1016/j.fochx.2024.101868. eCollection 2024 Dec 30.

Comprehensive analysis of the effects of cooking conditions on the quality, sensory characteristics, and flavor profile of glutinous rice chicken, a Chinese traditional poultry meat product

Cenyue Zhang  1   2   3 , Juan Wang  1   2   3 , Ziting Ma  1   2   3 , Changcheng Zhao  4 , Chunxiang Piao  1   2   3 , Mingxun Cui  1   2   3 , Hongmei Li  1   2   3 , Tingyu Li  1   2   3 , Baide Mu  2 , Guanhao Li  1   3
Affiliations

Comprehensive analysis of the effects of cooking conditions on the quality, sensory characteristics, and flavor profile of glutinous rice chicken, a Chinese traditional poultry meat product

Cenyue Zhang et al. Food Chem X. .

Abstract

This study investigated the effects of cooking conditions on cooking loss, texture, and sensory attributes of glutinous rice chicken (GRC), a popular Chinese poultry dish. We compared the nutritional and sensory profiles of GRC prepared under optimal conditions (GRC-OP) with those of a commercial product (CG). Cooking time, power, and pressure significantly affected the shear force, hardness, and sensory qualities of GRC. The optimal parameters were determined using an orthogonal design: 20 min cooking time, 1000 watts power, and 60 kPa pressure. Gas chromatography/mass spectrometry and E-nose analyses showed that GRC-OP had a volatile profile similar to that of CG but with higher levels of specific compounds, including heptanal, 2-heptenal, octanal, hexanol, octanol, and 1-nonen-4-ol. GRC-OP also exhibited superior umami, salty, and rich tastes, and higher amino acid content, particularly Asp, Glu, Thr, Ser, Ala, Val, Met, and Ile. These findings provide crucial data for optimizing the quality and nutritional value of GRC in the meat industry.

Keywords: Characteristic flavor; Cooking conditions; GC–MS; Glutinous rice chicken; Nutritional values; Physicochemical properties; Process optimization.

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Conflict of interest statement

The authors declare that they have no competing financial interests or personal relationships that may have influenced the work reported in this study.

Figures

Fig. 1
Fig. 1
Simplified schematic diagram of the preparation of glutinous rice chicken.
Fig. 2
Fig. 2
Sensory score of GRC with different cooking parameters. (A) Sensory score of GRC with different cooking times. (B) Sensory score of GRC with different cooking powers. (C) Sensory score of GRC with different cooking pressures.
Fig. 3
Fig. 3
Sensory evaluation comparison with CG and GRC-OP. (A) Sensory evaluation comparison of chicken. (B) Sensory evaluation comparison of glutinous rice. (C) Spider plot for taste attributes from electronic nose (E-nose) analysis of CG and GRC-OP. (D) PCA of E-nose data. (E) Spider plot for taste attributes from electronic tongue analysis of CG and GRC-OP.
Fig. 3
Fig. 3
Sensory evaluation comparison with CG and GRC-OP. (A) Sensory evaluation comparison of chicken. (B) Sensory evaluation comparison of glutinous rice. (C) Spider plot for taste attributes from electronic nose (E-nose) analysis of CG and GRC-OP. (D) PCA of E-nose data. (E) Spider plot for taste attributes from electronic tongue analysis of CG and GRC-OP.
See this image and copyright information in PMC

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