Characterization of the physicochemical changes and volatile compound fingerprinting during the chicken sugar-smoking process.

ABSTRACT: Sugar-smoking contributes to improving flavor attributes of meat products. However, there is rather limited information concerning the relationship between sugar-smoking process parameters and volatile compound (VC) fingerprinting as well as related quality attributes of sugar-smoked chicken. In this work, the changes in VC across the whole sugar-smoking process were determined and analyzed and physicochemical properties, free fatty acid, thiobarbituric acid reactive substances values, and E-nose were also performed to characterize the quality properties of sugar-smoked chicken breast (CB) and chicken skin (CS). Results suggested that a higher amount (P < 0.05) of total VC was observed in CS compared with CB during the whole processing, which may be correlated with higher thiobarbituric ac

SUBMITTER: Chang H 

PROVIDER: S-EPMC7772668 | biostudies-literature | 2021 Jan

REPOSITORIES: biostudies-literature