Changes of Fatty Acid and Amino Acid Compositions and Key Aroma Components identified in Chicken Wings after Frying
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School of Light Industry,Beijing Technology and Business University

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TS251.5

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    Abstract:

    The chicken wings were fried with palm oil. Changes of fatty acids and amino acids in the chicken wings after frying and aroma compounds in the fried chicken wings were analyzed. The totals of fatty acid contents and amino acid contents in the muscles of the chicken wings after frying were both increased. In particular, the ratios of the essential amino acids to total amino acids (EAA /TAA) and the essential amino acids to non-essential amino acids (EAA/NEAA) became higher and reached 43.23%和76.16%, respectively, suggesting the meat nutritive indices were increased. Solvent assisted flavor evaporation combined with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) with frequency detection were utilized to analyze the aroma-active compounds in meat of the fried chicken wings. GC-MS identified 79 compounds while GC-O identified 51 odor-active compounds. The odor activity values (OAV) for those with higher detection frequencies in the GC-O analysis were calculated, of which 25 compounds with OAVs≥1 were considered to be the key aroma compounds in the fried chicken wings. They included dimethyl disulfide, 2-methyl-3-furanthiol, methional, bis(2-methyl-3-furyl)disulfide, 2-methyl-pyrazine, 2,5-dimethyl-pyrazine, 2,3,5-trimethyl-pyrazine, 3-ethyl-2,5-dimethyl-pyrazine, 2-ethyl-3,5-dimethyl-pyrazine, 2-pentylfuran, 2-methylbutanal, octanal, (E)-2-heptenal, nonanal, decanal, (E)-2-nonenal, (E)-2-decenal, benzeneacetaldehyde, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, etc. The research results can provide references for chicken cooking and processing and chicken flavorings preparation.

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History
  • Received:November 20,2022
  • Revised:June 25,2023
  • Adopted:March 01,2023
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