Analysis of flavor compounds in marinated chicken wings after irradiation and natural antioxidant (phytic acid and tea polyphenols) treatment
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Mingxiu Long
Abstract
Marinated chicken wings is one of the popular marinated meat products in China. Here, electronic nose (e-nose) and solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) were used to detect volatile components of four different treatment marinated chicken wings (neither irradiated nor added phytic acid and tea polyphenols, A1; added phytic acid and tea polyphenols but no irradiated, A2; irradiated with 4 kGy irradiation but not added phytic acid and tea polyphenols, A3; irradiated with 4 kGy irradiation and added phytic acid and tea polyphenols, A4). Then odor activity value (OAV) and principal component analysis (PCA) were utilized to analyze their key flavor compounds. E-nose analysis found that antioxidant has a great impact on the odor of the marinated chicken wings, while the irradiation treatment has little effect on it. Besides, the irradiation treatment can reduce the unpleasant odor caused by antioxidants in certain. Through SPME-GC-MS, 101 volatile compounds were identified in four groups. After analysis, the antioxidants can inhibit the production of some volatile compounds, while irradiation treatment will relieve this phenomenon. This result is consistent with the e-nose. Following OAV, PCA analysis and sensory evaluation further verified the above conclusions.
Funding source: Guizhou Engineering Technology Research Center Construction Project [2016]
Award Identifier / Grant number: 5203
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Author contributions: Mingxiu Long: Conceptualization, Methodology, Writing – Original Draft, Writing – Review & Editing; Min Liu: Methodology and Formal analysis; Yongfu Li: Project administration, Funding acquisition; Zhuxi Tian: Validation; Yangbo He: Resources; Bin Shi: Formal analysis; Qian Liang: Software; Shuming Tan: Writing – Review & Editing, Supervision, Project administration, Funding acquisition.
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Research funding: This work was funded by the Guizhou Engineering Technology Research Center Construction Project [2016] No. 5203.
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Conflict of interest statement: We declare that there is no conflict of interest in this work.
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Supplementary Material
The online version of this article offers supplementary material (https://doi.org/10.1515/ijfe-2021-0097).
© 2021 Walter de Gruyter GmbH, Berlin/Boston
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Articles in the same Issue
- Frontmatter
- Articles
- Drying characteristics and product quality of whole blueberry pulp in vacuum drying process
- Numerical simulation and microtomography study for drying a deformable isodiametric-cellular food
- Analysis of flavor compounds in marinated chicken wings after irradiation and natural antioxidant (phytic acid and tea polyphenols) treatment
- Effect of heating under pressure treatment on the antioxidant of quinoa
- Evaluation of physico-chemical properties of tomato powder produced by an optimized freeze drying process
- Optimization of foaming process: drying behaviour, physicochemical, and powder properties of hot air-assisted foam-mat dried nectarine
- Optimization of slicing sugar beet for improving the purity of diffusion juice using response surface methodology and genetic algorithm
