Analysis of volatile profiles and taste characteristics in sous-vide cooked chicken breast based on HS-SPME-GC-MS and E-tongue
文献类型： 外文期刊
第一作者： Li, Zhaoqi
作者： Li, Zhaoqi;Ren, Xiankun;Liu, Lina;Ding, Chao;Yang, Sha;Liu, Lina
作者机构：
关键词： Moisture distribution; Texture; PCoA analysis; PERMANOVA analysis
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）
ISSN： 0023-6438
年卷期： 2025 年 215 卷
页码：
收录情况： SCI
摘要： Sous-vide (SV) cooking is a practical strategy to improve the texture of chicken breast products. Nevertheless, there has been minimal research on the impact of SV cooking conditions on the volatile profiles and taste characteristics of chicken breast. This study aimed to analyze the texture, volatile profiles and taste characteristics in SV cooked samples as affected by temperature-time combinations, by employing HS-SPME-GC-MS and Etongue coupled with PCoA, PCA and PERMANOVA analysis. SV samples had lower cooking loss and shear force than traditional boiling (TB) samples. A total of 95 volatiles were identified in all raw and heated samples, and SV70 samples (SV cooking at 70 degrees C for 45 and 90 min) had the highest concentration of 1-octen-3-ol, 2-pentanone and total esters. TB and SV samples cooked exceeding 75 degrees C had more aldehydes than other samples. Etongue results indicated increasing umami values of SV samples as temperature and time grew, and SV70 samples displayed the lowest bitterness and astringency values. PERMANOVA analysis showed that temperature rather than time caused the difference of taste characteristics among samples. Therefore, SV cooking at 70 degrees C can effectively improve the volatile profiles and taste attributes of chicken breasts.
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