Pakaweerachat Pattarabhorn, Chysirichote Teerin
Department of Food and Nutrition, Faculty of Home Economics Technology, Rajamangala University of Technology Krungthep, Bangkok 10120, Thailand.
Department of Food Engineering, School of Engineering, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand.
Food Sci Anim Resour. 2024 Sep;44(5):1096-1107. doi: 10.5851/kosfa.2024.e42. Epub 2024 Sep 1.
This study investigated the changes in volatile compounds in chicken flesh after boiling at various pHs (6.0-9.0) and after chilling storage (4.0±1.0°C) for 7 d. The volatile compounds were assessed qualitatively and quantitatively by using a headspace gas chromatography-mass spectrometry analysis. Twenty-one volatile compounds were discovered and categorized as amine, aldehyde, alcohol, ketone, acid, and furan. One type of amine, (2-aziridinylethyl) amine, was the most prevalent volatile component, followed by aldehyde, ketone, aldehyde, acid, ester, and furan. The results showed that the quantity and quality of the volatile compounds were influenced by a pH of the boiling medium. Additionally, the types and volatile profiles of the chicken were altered during chilling. In particular, in the chicken that was boiled at a pH of 8.0, the hexanal (an aldehyde) content increased the most after 7 d of chilling. Moreover, various alcohols formed after the 7 d of chilling of the chicken that was boiled at pHs of 8.0 and 9.0. Because of the oxidation and degradation of fat and proteins, the most altering volatile compounds were the reducing amines and the increasing aldehydes.
本研究调查了鸡肉在不同pH值（6.0 - 9.0）下煮沸后以及在（4.0±1.0）°C冷藏7 d后的挥发性化合物变化。采用顶空气相色谱 - 质谱分析法对挥发性化合物进行定性和定量评估。共发现21种挥发性化合物，分为胺类、醛类、醇类、酮类、酸类和呋喃类。一种胺类化合物，（2 - 氮丙啶基乙基）胺，是最主要的挥发性成分，其次是醛类、酮类、醛类、酸类、酯类和呋喃类。结果表明，挥发性化合物的数量和质量受煮沸介质pH值的影响。此外，冷藏过程中鸡肉的挥发性化合物类型和分布发生了变化。特别是在pH值为8.0下煮沸的鸡肉，冷藏7 d后己醛（一种醛类）含量增加最多。而且，在pH值为8.0和9.0下煮沸的鸡肉冷藏7 d后形成了各种醇类。由于脂肪和蛋白质的氧化和降解，变化最大的挥发性化合物是还原性胺类和增加的醛类。
