Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea.
Poultry Research Institute, National Institute of Animal Science, Pyeongchang 25342, Korea.
Poult Sci. 2024 May;103(5):103583. doi: 10.1016/j.psj.2024.103583. Epub 2024 Feb 22.
The effect of cinnamon powder on the quality and mitigation of off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken (Woorimatdag No. 1, WRMD1) was investigated. The WRMD1 drumsticks were categorized into 5 groups: conventional thawing (16 h, CT), long-term thawing (48 h, LT), cinnamon powder added into 'LT' as marinade (0.03%, CM) or incorporated into the batter (1.35%, CB), and long-term thawing with cinnamon powder incorporated both in the marinade and batter (0.03% + 1.35%, CMB). The crude fat content was significantly higher in the CT and CMB than that of the CB. The CM, CB, and CMB showed significantly lower levels of 2-thiobarbituric acid reactive substance compared with the CT and LT. The predominant fatty acids in all treatments were C18:1n9, C18:2n6, and C16:0. The LT displayed lower total unsaturated fatty acid content than the CT (P < 0.05). The CM effectively decreased lipid oxidative volatiles, such as 1-octanol, 1-octen-3-ol, and 2-octen-1-ol, (E), in the LT (P < 0.05). Both the CM and CB showed an inclination to increase specific pyrazines associated with pleasant notes compared with the LT, and showed higher levels of pyrazines, such as pyrazine, 2-ethyl-6-methyl-, and pyrazine, 3-ethyl-2,5-dimethyl-, than those of the CMB (P < 0.05). The CM contained higher levels of 2,3-butanedione when compared with the other groups (P < 0.05). Multivariate analysis demonstrated that cinnamon had an effect in discriminating the treatment groups with cinnamon addition from both the CT and LT, whereas the CM, CB, and CMB formed distinct clusters. The CM and CMB received significantly higher aroma scores from panelists in comparison to the other groups. These findings suggest that the CM (0.03% cinnamon powder) can be used to enhance the aroma in fried WRMD1 drumsticks by reducing or masking the off-flavor volatiles associated with long-term thawing.
研究了肉桂粉对长期解冻的韩国本土鸡（Woorimatdag No.1，WRMD1）炸鸡腿的品质和异味缓解的影响。将 WRMD1 鸡腿分为 5 组：常规解冻（16 h，CT）、长期解冻（48 h，LT）、作为腌料加入肉桂粉（0.03%，CM）或加入面糊（1.35%，CB）、以及同时在腌料和面糊中加入肉桂粉（0.03%+1.35%，CMB）。CT 和 CMB 的粗脂肪含量明显高于 CB。CM、CB 和 CMB 与 CT 和 LT 相比，2-硫代巴比妥酸反应物质水平显著降低。所有处理中的主要脂肪酸均为 C18:1n9、C18:2n6 和 C16:0。LT 的总不饱和脂肪酸含量低于 CT（P<0.05）。CM 有效降低了 LT 中的脂质氧化挥发物，如 1-辛醇、1-辛烯-3-醇和 2-辛烯-1-醇（E）（P<0.05）。CM 和 CB 均表现出增加与宜人音符相关的特定吡嗪的倾向，与 LT 相比，并且显示出较高水平的吡嗪，如吡嗪、2-乙基-6-甲基-和吡嗪、3-乙基-2,5-二甲基-，比 CMB 高（P<0.05）。CM 中的 2,3-丁二酮含量高于其他组（P<0.05）。多元分析表明，肉桂粉对添加肉桂粉的处理组与 CT 和 LT 有明显的区分作用，而 CM、CB 和 CMB 则形成了明显的聚类。CM 和 CMB 得到了品尝小组的显著更高的香气评分与其他组相比。这些发现表明，CM（0.03%肉桂粉）可用于通过减少或掩盖与长期解冻相关的异味挥发物来增强炸 WRMD1 鸡腿的香气。
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