Detection of volatile compounds in re-stewed chicken by GC-IMS
DU Chao1, QI Jun2*, YAO Wensheng3, ZHANG Hao4, ZHANG Qingyong5, LIU Dengyong1,6*
1(National and Local Joint Engineering Research Center for Fresh Agricultural Products Storage, Processing and Safety ControlTechnology, School of Food Science and Engineering, Bohai University, Jinzhou 121013,China) 2(School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036,China) 3(School of Chemistry and Chemical Engineering, Bohai University, Jinzhou 121013,China) 4(Jinan Hanon Scientific Instrument Co., Ltd., Jinan 250000,China) 5(Dezhou, Shandong Province Grilled chicken Co., Ltd., Dezhou 253000,China) 6(Jiangsu Meat Production and Processing Quality and Safety Control Collaborative Innovation Center, Jiangsu 210095,China)
Abstract: This study evaluated the differences of the volatile compounds in the process of chicken re-stewing by gas chromatography-ion mobility spectroscopy (GC-IMS). In this experiment, 168 chickens were stewed for 20 times, and the flavor of breast and leg meat samples at the 1st, 3rd, 5th, 7th, 10th, 15th and 20th stewed time were determined by GC-IMS. Results showed that a total of 37 volatile compounds and some dimers were identified in chicken samples, including alcohols, ketones, aldehydes, esters, heterocycles, hydrocarbons compounds. And with the increase of stewed times, except for the raw chicken meat, the types and contents of volatile substances (ketones, alcohols, aldehydes) in the seven groups samples increased first and then decreased. Furthermore, after stewing for 15 times, the content of volatile substances in chicken tended to reach a stable state. According to the change of flavor compounds, the fingerprint was constructed to distinguish the chicken samples with different times of stewing. Above results indicated that GC-IMS technology could be used to visualize the volatile flavor compounds in the chicken stewing process, which had a specific theoretical and reagent application value.
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