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Publishing Language: Chinese

Effect of Boiling Coconut Water on Flavor Formation of Wenchang Chicken

YuCan WU2,3(), ZiHan ZHANG2, GuiPing ZHAO1, LiMin WEI1, Feng HUANG1,2,3(), ChunHui ZHANG1,2,3 ()
Sanya Institute of Hainan Academy of Agricultural Sciences (Hainan Experimental Animal Research Center), Sanya 572025, Hainan
Institute of Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture and Rural Affairs, Beijing 100193
Nanfan Research Institute, Chinese Academy of Agricultural Sciences, Sanya 572000, Hainan
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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.

Keywords

chickencoconut watervolatile flavortasteboiled

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Scientia Agricultura Sinica
Volume 56 Issue 16,
August 2023
Pages 3199-3212
DOI: 10.3864/j.issn.0578-1752.2023.16.012
Cite this article:
WU Y, ZHANG Z, ZHAO G, et al. Effect of Boiling Coconut Water on Flavor Formation of Wenchang Chicken. Scientia Agricultura Sinica, 2023, 56(16): 3199-3212. https://doi.org/10.3864/j.issn.0578-1752.2023.16.012
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