Volatile profile and multivariant analysis of Sanhuang chicken breast in combination with Chinese 5-spice blend and garam masala

作     者：Rani Andaleeb Danni Zhang Shui Jiang Yin Zhang Yuan Liu Rani Andaleeb;Danni Zhang;Shui Jiang;Yin Zhang;Yuan Liu

作者机构：Department of Food Science&TechnologySchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghai 200240China Key Laboratory of Meat Processing of SichuanChengdu UniversityChengdu 610106China 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2023年第12卷第1期

页      面：57-68页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 1004[医学-公共卫生与预防医学(可授医学、理学学位)] 08[工学] 083201[工学-食品科学] 

基　　金：funded by National Natural Science Foundation of China (Grant No. 32001824  31972198  31901816  31901813  32001827) 

主　　题：Chicken breast Chinese 5-spice blend Garam masala Volatile compounds Qualitative techniques Multivariant analysis 

摘      要：Sanhuang chicken is a popular native breed in China and well-known for delicious flavour.Spices could enhance the chicken meat flavour and work well in preservation.Chinese 5-spice blend(CS)and garam masala(GM)are routinely using spices in China and Pakistan,respectively.The flavour profiles of Sanhuang chicken breast(CB)and its blends with CS and GM were obtained by electronic nose(E-nose),solid-phase microextraction gas chromatography-mass spectrometry(SPME GC-MS)and GC-ion mobility spectrometry(GC-IMS).Principal component analysis(PCA)efficiently discriminated the aroma profiles of three chicken formulations.The GC-chromatographs revealed the significant aroma alterations of chicken breast meat after marination with spices.Aldehydes were the major contributors of chicken aroma,while most of the aromatic hydrocarbons were generated by spices.Almost all chicken key-compounds produced by oxidation reaction were either reduced or eliminated by marination,showing the antioxidation capacity of spices leading to meat preservation.GC-IMS is not only a rapid and comprehensive detection method,but also proved to be more sensitive than GC-MS.The substantial role of both traditional spices in enhancing flavour quality of chicken meat,and their exposure as functional ingredients in Chinese and Pakistan cuisines could lead to the cross-cultural meat trade opportunities.