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Multiple Technologies Combined to Analyze the Changes of Odor and Taste in Daokou Braised Chicken during Processing. Foods 2022; 11:foods11070963. [PMID: 35407050 PMCID: PMC8998006 DOI: 10.3390/foods11070963] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 03/14/2022] [Accepted: 03/22/2022] [Indexed: 12/25/2022] Open
Abstract
This study analyzed the changes of odor and taste in Daokou braised chicken during processing by GC-MS, GC-IMS, e-nose and e-tongue. The 75 and 55 volatile compounds identified in Daokou braised chicken by GC-MS and GC-IMS, respectively, included hydrocarbons, aldehydes, alcohols, terpenes, ketones, heterocyclics, esters, acids and phenols; among them, aldehydes, alcohols and ketones were the most abundant. The number and proportion of volatile compounds in Daokou braised chicken changed significantly (p < 0.05) in the process. The proportion of volatile compounds with animal fatty odor, such as aldehydes and alcohols, decreased, while that of esters, ketones and terpenes from spices with fruity fragrance increased, especially in the braising stage. An e-nose showed that the odor intensities of sulfur-containing and nitrogen oxide compounds were higher (p < 0.05) after the braising stage, but weakened after 2 h braising. An e-tongue showed that saltiness and richness increased significantly (p < 0.05) after braising. The results of these four techniques showed that braising promoted the release of flavor compounds, and was beneficial to salt penetration and umami release. However, long braising could lead to weakened flavor intensity and the introduction of bitterness and astringency. This study also found that GC-IMS and e-nose were more sensitive to trace compounds such as sulfur-containing and nitrogen oxide compounds, esters, acids and phenolics in Daokou braised chicken than GC-MS. The use of multiple technologies could provide more comprehensive flavor profiles for Daokou braised chicken during processing. This study provides insights into the control of flavor of Daokou braised chicken, and may be of practical relevance for the poultry industry.
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Cheng Y, Yu Y, Zhou X, Zhu Z, Lei Y, Khan IA, Huang M, Zhou G. Heterocyclic amines in braised chicken may mainly infiltrate from reused marinade during braising, instead of thermic generation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1867-1874. [PMID: 31802497 DOI: 10.1002/jsfa.10176] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 11/11/2019] [Accepted: 12/02/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Sauce braised meat products are popular in Asia, although their complicated processing may lead to potential safety risks. Especially, how hazardous compounds are formed during their preparation is still unclear. In the present study, braised chicken breasts, which are a typical Chinese sauce braised meat product, were used to investigate the formation of heterocyclic amines (HCAs) during heat treatment. RESULTS Precursor content (creatine and reducing sugar), HCA level and temperature were measured in different parts of the chicken breast at each processing stage. The results obtained showed that the increasing trends of total HCA content in different parts of chicken breast were not the same. Only total HCA content in the skin (4.93 ± 0.80 ng g-1 ) increased significantly after deep-frying. During braising, total HCA level in the skin was high (12.1-14.3 ng g-1 ) and relatively stable. However, total HCA content in pectoralis major muscle (3.90-7.40 ng g-1 ) and pectoralis minor muscle (1.44-5.31 ng g-1 ) was much lower than in the skin, and increased steadily with braising time. CONCLUSION Braising is the main factor which affects HCA level in braised chicken. Combining the results of temperature and precursor content, a possible explanation for the large amount of HCAs in braised chicken is the gradual infiltration from reused marinade, instead of thermic generation. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Yiqun Cheng
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of China
- College of Environmental Science & Engineering, Institute of Functional Food, Anhui Normal University, Wuhu, People's Republic of China
| | - Yajie Yu
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of China
| | - Xinghu Zhou
- Nanjing Huangjiaoshou Food Science and Technology Co., Ltd., National R&D Center for Poultry Processing Technology, Nanjing, Jiangsu, People's Republic of China
| | - Zongshuai Zhu
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of China
| | - Yang Lei
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of China
| | - Iftikhar Ali Khan
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of China
| | - Ming Huang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of China
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Wang W, Han S, Jiao Z, Cheng J, Song J. Antioxidant Activity and Total Polyphenols Content of Camellia Oil Extracted by Optimized Supercritical Carbon Dioxide. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12285] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Weifang Wang
- School of Chemistry and Chemical EngineeringSoutheast University Nanjing 211189 China
| | - Sai Han
- School of Chemistry and Chemical EngineeringSoutheast University Nanjing 211189 China
| | - Zhen Jiao
- School of Chemistry and Chemical EngineeringSoutheast University Nanjing 211189 China
- Joint Research Institute of Southeast University and Monash UniversityCentre for Nanobiotechnology Suzhou 215123 China
- Laboratory for Simulation and Modelling of Particulate Systems, Department of Chemical EngineeringMonash University Melbourne Victoria 3800 Australia
| | - Jiangrui Cheng
- School of Chemistry and Chemical EngineeringSoutheast University Nanjing 211189 China
| | - Junying Song
- School of Chemistry and Chemical EngineeringSoutheast University Nanjing 211189 China
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Claverie M, Dumas A, Carême C, Poirier M, Le Roux C, Micoud P, Martin F, Aymonier C. Synthetic Talc and Talc-Like Structures: Preparation, Features and Applications. Chemistry 2017; 24:519-542. [DOI: 10.1002/chem.201702763] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2017] [Indexed: 11/07/2022]
Affiliation(s)
- Marie Claverie
- Imerys; 2 place Édouard Bouillières 31100 Toulouse France
| | - Angela Dumas
- Geosciences Environment Toulouse (GET), UMR 5563, UPS-CNRS-IRD-CNES, ERT 1074 Géomatériaux, 14; Avenue Êdouard Belin 31400 Toulouse France
| | | | - Mathilde Poirier
- Geosciences Environment Toulouse (GET), UMR 5563, UPS-CNRS-IRD-CNES, ERT 1074 Géomatériaux, 14; Avenue Êdouard Belin 31400 Toulouse France
| | - Christophe Le Roux
- Geosciences Environment Toulouse (GET), UMR 5563, UPS-CNRS-IRD-CNES, ERT 1074 Géomatériaux, 14; Avenue Êdouard Belin 31400 Toulouse France
| | - Pierre Micoud
- Geosciences Environment Toulouse (GET), UMR 5563, UPS-CNRS-IRD-CNES, ERT 1074 Géomatériaux, 14; Avenue Êdouard Belin 31400 Toulouse France
| | - François Martin
- Geosciences Environment Toulouse (GET), UMR 5563, UPS-CNRS-IRD-CNES, ERT 1074 Géomatériaux, 14; Avenue Êdouard Belin 31400 Toulouse France
| | - Cyril Aymonier
- CNRS, Univ. Bordeaux; ICMCB, UPR 9048; 33600 Pessac France
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