Ren Xiaona, Wang Chun, Wang Xueqing, Su Tingting, Yu Yigang
The College of Life and Geographic Sciences, Kashi University, Kashi 844000, China.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Foods. 2025 Apr 29;14(9):1574. doi: 10.3390/foods14091574.
In this study, the impacts of water-bath reheating (WR), steam reheating (SR), air-frying reheating (AR), roasting reheating (RR), and microwave reheating (MR) on the physicochemical properties, oxidation, and flavor profiles of crispy chicken (CC) were investigated. The results revealed that the pH of CC was significantly reduced after reheating ( < 0.05). The AR samples had a slight change in * and the highest springiness. The RR samples had the highest degree of lipid and protein oxidation. In addition, WR, AR, RR, and MR treatments effectively increased the contents of umami-related amino acids. Glu and Cys were typically the taste-active amino acids in CC. AR contributed to increasing the response values of umami and richness. As shown by the electronic nose and Gas Chromatography-Mass Spectrometry (GC-MS) analysis, 41 volatile compounds were obtained in CC. AR could efficiently increase the contents of nitrogen oxides and methyl compounds. Meanwhile, the content of trans-.alpha.-bergamotene, nonanal, and copaene were significantly increased after the AR process ( < 0.05). According to the results of analysis of variance (ANOVA), odor activity value (OAV), and variable importance in projection (VIP), anethole was considered the key differential flavor-active compound. Overall, AR was superior to other reheating methods in CC, with better texture and various flavor characteristics. This study provides a reference for choosing reheating technology for pre-cooked chicken products.
在本研究中，研究了水浴加热（WR）、蒸汽加热（SR）、空气炸锅加热（AR）、烘烤加热（RR）和微波加热（MR）对脆皮鸡（CC）的理化性质、氧化和风味特征的影响。结果表明，加热后CC的pH值显著降低（<0.05）。AR处理的样品*有轻微变化，弹性最高。RR处理的样品脂质和蛋白质氧化程度最高。此外，WR、AR、RR和MR处理有效地增加了与鲜味相关的氨基酸含量。谷氨酸（Glu）和半胱氨酸（Cys）通常是CC中的呈味活性氨基酸。AR有助于提高鲜味和丰富度的响应值。通过电子鼻和气相色谱-质谱联用（GC-MS）分析表明，CC中获得了41种挥发性化合物。AR能有效增加氮氧化物和甲基化合物的含量。同时，AR处理后反式-α-佛手柑油烯、壬醛和古巴烯的含量显著增加（<0.05）。根据方差分析（ANOVA）、气味活性值（OAV）和投影变量重要性（VIP）的结果，茴香脑被认为是关键的差异风味活性化合物。总体而言，在CC中，AR优于其他加热方法，具有更好的质地和多种风味特征。本研究为预制鸡肉产品加热技术的选择提供了参考。
