椰子汁煮制对文昌鸡食用品质的影响

doi:10.3864/j.issn.0578-1752.2023.16.012

Abstract

Abstract:

【Objective】The aim of this study was to clarify the quality characteristics of Wenchang chicken cooked with coconut water, so as to provide an effective basis for the research on the interaction mechanism of Wenchang chicken and coconut water components and the standardized production.【Method】With Wenchang chicken and Hainan green coconut as the main raw materials, the odor substances of Wenchang chicken, Wenchang chicken breast meat, and chicken leg meat cooked with coconut water were analyzed and compared using an electronic nose and gas chromatography-mass spectrometry (GC-MS), combined with odor activity value (OAV) and principal component analysis (PCA). The taste substances of chicken breast meat and chicken leg meat were analyzed using electronic tongue, free amino acid, and nucleotide detection techniques. The physical and chemical indexes of chicken and coconut water, as well as the cooking loss and texture indexes of coconut-boiled chicken and water-boiled chicken, were determined to clarify the changes in the quality characteristics of Wenchang chicken after cooking with coconut water.【Result】The protein content in chicken leg meat was 21.0 g/100 g, and the fat content was 3.08 g/100 g. The protein content in chicken breast meat was 23.6 g/100 g, and the fat content was 1.29 g/100 g. The content of reducing sugar in coconut water was 4.75 g/100 g. The cooking loss of chicken cooked with coconut water was the highest compared with that boiled with water, and there was no significant correlation between the two texture indicators (P>0.05). After cooking with coconut water, five new aldehydes were produced in the chicken, namely 2-heptanal, (E)-2-octenal, (E)-2-nonenal, 2, 5-dimethyl benzaldehyde, and 2-undecenal. The electronic nose was able to distinguish the volatile substances in boiled chicken legs from those in coconut water. After cooking with coconut water, the content of sweet amino acids in chicken legs and chicken soup increased, but the content of savory amino acids in boiled chicken legs, chicken breasts, and broth was higher than that in chicken cooked with coconut water. The contents of 5'-AMP, 5'-IMP, and 5'-GMP in chicken cooked with coconut water were higher than those in boiled chicken.【Conclusion】The fat content in the chicken leg and protein content in the chicken breast differed in various parts of the Wenchang chicken. Boiling Wenchang chicken with coconut water increased the nucleotide content in the muscles and the free amino acid content in the chicken leg meat, significantly enhancing the taste. Boiling Wenchang chicken with coconut water increased the types of aldehydes in the thigh meat, and resulted in better flavor formation than the breast meat.

Key words: chicken, coconut water, volatile flavor, taste, boiled

WU YuCan, ZHANG ZiHan, ZHAO GuiPing, WEI LiMin, HUANG Feng, ZHANG ChunHui. Effect of Boiling Coconut Water on Flavor Formation of Wenchang Chicken[J].Scientia Agricultura Sinica, 2023, 56(16): 3199-3212.

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URL: https://www.chinaagrisci.com/EN/10.3864/j.issn.0578-1752.2023.16.012

https://www.chinaagrisci.com/EN/Y2023/V56/I16/3199

Figures/Tables 9

Table 1

Table 2

Fig. 1

Fig. 2

Table 3

Types and contents of volatile substances in Wenchang chickens of different treatment groups (μg·kg-1)"

	化合物名称 Compound name	保留时间 Retention time	分子式 Molecular formula	CAS	水煮鸡腿 Boiled chicken legs	椰汁鸡腿 Coconut water chicken legs	水煮鸡胸 Boiled chicken breasts	椰汁鸡胸 Coconut water chicken breasts
1	烃类化合物 Hydrocarbon 戊烷 Pentane	4.57	C₅H₁₂	109-66-0	54.99±0.24d	60.45±0.50c	123.60±1.01b	126.64±3.12a
2	辛烷 Octane	6.09	C₈H₁₈	111-65-9	-	17.59±0.05b	43.03±0.03a	-
3	柠檬烯 Dipentene	15.52	C₁₀H₁₆	5989-27-5	44.78±0.11a	31.59±0.43c	30.09±0.02d	37.55±1.89b
4	3,3-二甲基戊烷 3,3-Dimethylpentane	18.59	C₇H₁₆	562-49-2	23.04±0.30c	31.98±0.67a	30.27±0.31b	-
5	丙基环丙烷 Propyl cyclopropane	20.57	C₆H₁₂	2415-72-7	-	-	-	59.32±0.74
6	1,3-戊二烯 1,3-Pentadiene	24.85	C₅H₈	1574-41-0	-	-	39.84±0.21	-
7	3,4-辛二烯 3,4-Octadiene 烃类总量 Total hydrocarbons	32.31	C₈H₁₄	34511-01-8	7.07±1.21 129.88	- 141.61	- 266.83	- 223.51
	醛类化合物 Aldehydes
8	戊醛 Valeraldehyde	9.44	C₅H₁₀O	110-62-3	577.38±2.05a	415.88±3.22b	328.07±1.78d	388.00±4.26c
9	己醛 Hexanal	12.18	C₆H₁₂O	66-25-1	4467.04±5.06a	3440.20±4.80b	2611.86±3.28d	3073.26±5.65c
10	庚醛 Heptaldehyde	15.48	C₇H₁₄O	111-71-7	194.35±1.22a	-	120.29±1.32b	104.63±1.97c
11	辛醛 Octanal	18.47	C₈H₁₆O	124-13-0	169.27±0.35a	116.85±3.72c	126.48±0.52b	98.85± 2.65d
12	2-庚醛 2-Heptanal	19.69	C₇H₁₂O	57266-86-1	-	19.53±0.76	-	-
13 14	壬醛 Nonanal (E)- 2-辛烯醛 (E)-2-Octenal	21.71 22.87	C₉H₁₈O C8H14O	124-19-6 2548-87-0	741.49±3.58a -	535.94±5.95d 52.54±0.76	689.74±4.57b -	546.28±4.27c -
15	癸醛 Decyl aldehyde	23.57	C₁₀H₂₀O	112-31-2	60.76±2.03b	-	77.94±3.02a	-
16 17	苯甲醛 Benzaldehyde (E)-2-壬烯醛 (E)-2-Nonenal	25.68 25.95	C₇H₆O C9H16O	100-52-7 18829-56-6	238.53±1.22c -	237.04±3.71d 64.95±.30	306.81±2.07b -	333.84±3.65a -
18	(E,E)-2,4-壬二烯醛 (E,E)-2,4-Nonadienal	30.27	C₉H₁₄O	5910-87-2	143.29±2.04a	71.27±1.03c	85.82±1.79b	-
19	4-乙基苯甲醛 4-Ethylbenzaldehyde	30.49	C₉H₁₀O	4748-78-1	-	-	27.01±5.23b	58.99±0.08a
20	2,5-二甲基苯甲 2,5-Dimethyl benzaldehyde	30.51	C₉H₁₀O	5779-94-2	ND	56.62±0.98	-	-
21	2-十一烯醛 2-Undecenal	31.44	C₁₁H₂₀O	2463-77-6	ND	49.77±0.86	-	-
22	4-N-戊基苯甲醛 4-N-Pentylbenzaldehyde 醛类总量 Total aldehyde	36.86	C₁₂H₁₆O	6853-57-2	57.05±0.53b 6649.16	- 5060.59	78.38±3.01a 4452.40	- 4603.85
	醇类化合物 Alcohols
23	甲硫醇 Methyl mercaptan	5.12	CH₄S	74-93-1	-	-	113.44±3.65a	29.86±0.80b
24	乙醇 Ethanol	8.44	C₂H₆O	64-17-5	-	77.14±0.75b	99.98± 2.20a	-
25	1-戊醇 1-Pentanol	17.46	C₅H₁₂O	71-41-0	253.11±1.34a	131.96±2.28c	-	153.04±0.83b
26	正己醇 1-Hexanol	20.58	C₆H₁₄O	111-27-3	87.51±0.86a	51.22±1.00b	-	-
27	1-辛烯-3-醇 1-Octen-3-ol	23.39	C₈H₁₆O	3391-86-4	1417.71±2.18a	760.61±1.45c	774.99±4.27b	611.37±3.02d
28	正庚醇 1-Heptanol	23.60	C₇H₁₆O	111-70-6	46.87±3.07a	31.48±1.02b	-	-
29	辛醇 1-Octanol	26.52	C₈H₁₈O	111-87-5	78.04±0.42b	57.80±0.82c	27.01±1.07d	385.22±5.26a
30	(E)-2-十二碳烯醇 (E)-2-Dodecenol 醇类总量 Total alcohols	28.06	C₁₂H₂₄O	69064-36-4	127.22±3.02b 2010.46	- 1110.21	194.53±1.34a 1209.95	- 1179.49
	杂环化合物 Heterocyclics
31	2-乙基呋喃 2-Ethylfuran	8.802	C₆H₈O	3208-16-0	4.66±2.01b	-	14.27±0.03a	-
32	2-正丁基呋喃 2-Butylfuran	13.43	C₈H₁₂O	4466-24-4	-	8.01±0.15	-	-
33	2-戊基呋喃 2-Pentylfuran	16.58	C₉H₁₄O	3777-69-3	480.34±1.74a	-	424.10±3.34b	-
34	2,4,6-三甲基吡啶 2,4,6-Collidine	21.33	C₈H₁₁N	108-75-8	16.19±4.21b	-	55.19±2.19a	-
35	二甲基三硫 Dimethyl trisulfide	21.54	C₂H₆S₃	3658-80-8	37.15±0.07a	21.26±0.20c	-	36.73±1.82b
36	3-氨基-5-甲基吡3-Amino-5-methylpyrazole	26.38	C₄H₇N₃	31230-17-8	4.50±0.06c	-	66.55±2.05b	248.67±3.21a
37	N-甲基-3-氨基吡唑1-Methyl-1H-pyrazol-3-amine	29.32	C₄H₇N₃	1904-31-0	9.54±0.03b	-	25.02±0.57a	-
38	2-乙基-3,4,5三甲基吡咯2-Ethyl-3,4,5-trimethyl-1H-pyrrole	31.58	C₉H₁₅N	69687-79-2	12.59±0.76a	-	7.66±0.53b	-
39	4-吡啶甲酰胺 Isonicotinamide 杂环总量 Total heterocyclics	47.20	C₆H₆N₂O	1453-82-3	2.09±0.17b 567.06	33.92±0.15a 63.19	1.51±0.06c 594.30	- 285.40

Table 3

Table 4

Fig. 3

Table 5

Table 6

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样品名称 Sample name	蛋白含量 Protein content (g/100 g)	脂肪含量 Fat content (g/100g)	维生素B₁含量 Thiamine content (μg/100 g)	还原糖含量 Reducing sugar content (g/100 g)
鸡腿肉Chicken leg	21.0±0.190b	3.08±3.11a	0.11±0.01a	0.12±0.03c
鸡胸肉Chicken breast	23.6±0.390a	1.29±3.50b	0.11±0.01a	0.17±0.01b
椰子汁Coconut water	0.042±0.002c	0.03±0.05c	-	4.75±0.45a

	水煮鸡Boiled chicken	椰汁鸡Coconut water chicken
蒸煮损失Cooking loss (%)	24.78	31.11b
硬度Hardness (N)	23.89±4.25a	24.35±4.14a
恢复力Resilience (%)	22.81±2.78a	24.57±1.67a
凝聚力Cohesion	0.60±0.04a	0.62±0.02a
弹性Elasticity (mm)	0.73±0.09a	0.74±0.05a
黏性Viscosity (N)	14.36±2.31a	15.25±2.84a
咀嚼性Chewiness (N)	10.62±2.58a	11.32±2.63a

化合物名称 Compound name	阈值 Threshold (μg·kg^-1)	OAV
化合物名称 Compound name	阈值 Threshold (μg·kg^-1)	椰汁鸡腿 Coconut water chicken legs	水煮鸡腿 Boiled chicken legs	椰汁鸡胸 Coconut water chicken breasts	水煮鸡胸 Boiled chicken breasts
戊醛 Valeraldehyde	12	34.66	48.12	32.33	27.34
己醛 Hexanal	5	688.04	893.41	614.65	522.37
庚醛 Heptaldehyde	2.8	-	69.41	37.37	42.96
辛醛 Octanal	0.587	199.06	288.36	168.40	215.47
壬醛 Nonanal	1.1	487.22	674.08	496.62	627.04
(E)-2-辛烯醛 (E)-2-Nonenal	0.34	154.53	-	-	-
癸醛 Decyl aldehyde	3	-	20.25	-	25.98
苯甲醛 Benzaldehyde	750.89	0.32	0.32	0.44	0.41
(E)-2-壬烯醛 (E)-2-Nonenal	0.08	811.88	-	-	-
(E,E)-2,4-壬二烯醛 (E,E)-2,4-Nonadienal	0.1	712.70	1432.90	-	858.20
(E)-2-十一烯醛 (E)-2-Undecenal	0.78	63.81	-	-	-
正己醇 1-Hexanol	5.6	9.15	15.63	-	-
1-辛烯-3-醇 1-Octen-3-ol	1.5	507.07	945.14	407.58	516.66
2-丁基呋喃 2-Butylfuran	5	1.00	-	-	-
2-戊基呋喃 2-Pentylfuran	5.8	-	82.82	-	73.12

氨基酸名称 Amino acid name	水煮Boiled			椰汁煮Boiled in coconut
氨基酸名称 Amino acid name	鸡腿 Chicken legs	鸡胸 Chicken breasts	肉汤 Broth	鸡腿 Chicken legs	鸡胸 Chicken breasts	肉汤 Broth
天冬氨酸 Aspartic acid	-	-	61.41±15.66	-	-	-
甘氨酸 Glycine	0.56±0.12a	-	-	-	0.28±0.02b	-
组氨酸 Histidine	0.40±0.18b	1.95±0.10a	-	0.43±0.09b	0.27±0.03c	0.16±0.003d
精氨酸 Arginine	5.74±0.29b	20.7±0.05a	0.66±0.02d	5.69±0.3b	5.70±0.55b	1.08±0.05c
苏氨酸 Threonine	9.86±0.99d	67.1±0.84a	1.47±0.04f	13.4±0.97c	18.09±2.94b	1.88±0.09e
丙氨酸 Alanine	0.81±0.16b	1.90±0.07a	0.07±0.004f	0.67±0.11c	0.43±0.18d	0.18±0.006e
脯氨酸 Proline	0.22±0.08b	0.37±0.03a	-	0.18±0.04c	0.09±0.004d	0.05±0.003e
胱氨酸 Cystine	0.20±0.05a	0.48±0.18a	-	0.21±0.04c	0.41±0.10b	-
酪氨酸 Tyrosine	0.18±0.01	-	-	-	-	-
缬氨酸 Valine	0.77±0.09b	0.90±0.10a	0.06±0.008d	-	-	0.09±0.004c
蛋氨酸 Methionine	0.09±0.006	-	-	-	-	-
赖氨酸 Lysine	0.12±0.0001a	-	-	0.10±0.004b	-	-
总氨基酸 TAA	18.95	93.4	63.67	20.68	25.27	3.44
甜味氨基酸Sweet AAs	11.45	69.37	1.54	14.25	18.89	2.11
鲜味氨基酸 Umami AAs	1.71	2.27	61.48	0.95	0.8	0.23

核苷酸名称 Nucleotide name	椰汁鸡腿 Coconut water chicken legs	水煮鸡腿 Boiled chicken legs	椰汁鸡胸 Coconut water chicken breasts	水煮鸡胸 Boiled chicken breasts
5'-CMP	8.31±0.59b	3.18±0.23c	9.31±0.18a	2.31±0.11d
5'-UMP	5.39±0.55b	2.19±0.33d	5.54±0.49a	3.64±0.18c
5'-GMP	4.62±0.59a	1.19±0.71d	3.62±0.48b	2.51±0.28c
5'-IMP	175.69±9.28b	113.94±9.33c	189.02±8.08a	101.54±8.25d
5'-AMP	8.15±0.31a	4.88±0.20d	7.96±0.25b	5.69±0.19c

Effect of Boiling Coconut Water on Flavor Formation of Wenchang Chicken

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