Consumption Investigation And Quality Analysis Of Boiled Chicken

Boiled chicken,one of typical representative of traditional low-temperature marinated chicken products in China,has reputation of its tenderness and retaining the delicious flavor of raw chicken.As a result,it is deeply loved by consumers in South of China.The processing method of boiled chicken is relatively simple.So far as we know,the research for the evaluation of boiled chicken flavor was relatively few.In this study,firstly the influence of different parts of chicken on the flavor of boiled chicken was discussed.To provide data basis for the flavor evaluation of boiled chicken,the flavor characteristics of boiled chicken were comprehensively evaluated by chemical identification instrument,intelligent sense and artificial sense.On this basis,the different edible quality of varieties of boiled chicken were detected by IMS,and the flavor characteristics of different varieties were compared.It provided reference basis for the processing and production of high quality chicken products and raw material selection of boiled chicken.At last,the consumption of boiled chicken were investigated,in the meanwhile,the consumption characteristics and regional differences of consumers were compared and the cognition and purchasing characteristics of cooked boiled chicken were deeply analyzed to comprehensively understand boiled chicken consumption present situation.This consumption investigation could provide suggestions to improve consumption market development of boiled chicken.1.Investigation and analysis of consumption of boiled chickenA questionnaire survey was conducted on the consumption and consumption of boiled chicken to understand consumers' consumption preferences and characteristics.The survey result showed that there were significant differences among different genders in brand selection,price range,purchase approach and purchase basis of buying boiled chicken product.The consumption frequency of boiled chicken products was generally low,and North and South of China had different habit of eating boiled chicken.Consumers thought that the best quality of boiled chicken was tenderness,followed by taste.Most consumers had not eaten reheated cooked chicken products and believed that reheating will cause the chicken to have poor texture and worse taste.Consumers who had eaten reheated boiled chicken products thought it had stronger aroma.Consumers still bought cooked chicken products mainly through supermarkets/convenience stores,restaurants and other offline physical transactions,while online transactions account for a very low proportion.The primary quality to be considered when buying boiled chicken products by consumers was the food quality(color,aroma and shape)of the chicken,followed by the date of production and the price of the product.2.Chemistry and sensory analysis of flavor in different parts of boiled chickenSelected Mahuang breed as boiled chicken raw material,55,67,67,69,and 58 volatile compounds were identified in the chicken head,skin,breast,leg,and butt parts using GC-TOFMS,E-nose and artificial senses respectively.The amounts of aldehydes and alcohols in chicken skin sample were the most,which might derived from the oxidation and decomposition of fat in the heating process.Esters are the most abundant substances in chicken skin and leg meat sample.In the meanwhile,more hydrogen sulfide and sulfur-containing substances were detected in the chicken head.The content of meat-like aromatic aldehydes was the highest in breast while the content of volatile substances was the least in butt.Principal component analysis of volatile flavor substances showed that(E,E)-2,4-Decadienal and 3-methyl-butanal were closely related to fishy flavor in chicken skin and thigh.The off-flavor odor of chicken head were more strongly correlated with 2-octanone.Chicken breast was more closely related to 1-octanol,3-methyl-butanal with fresh fatty and meat-like aroma.The electronic nose and sensory data showed that different chicken parts contributed differently to the overall taste.Different parts stimulated consumers sensory and emotion differently.Results clearly showed that chicken breast had the best flavor and sensory results,which part was the most accepted by consumers.While the chicken leg sample with rancid and cardboard-like flavor had lower score than other parts as a result of lipid reaction with undesirable aroma.3.Quality comparison of different varieties of boiled chickenThe pH,color,moisture,texture,shear force,TVB-N and volatile substances of the boiled chicken,which were determined by traditional methods using three varieties of chicken(Mahuang,Tuer,and Huangyou)as raw material.The results showed that there were differences in the basic physicochemical indexes of the chicken breast and leg meat.It was found that Huangyou boiled chicken had the lowest pH,the lowest water content,pliable meat and bright yellow color skin.The meat of Mahuang boiled chicken was softer and juicier than Huangyou,which had more desirable taste.Tuer variety had the highest moisture content,the flesh color was bright red.The content of TVB-N in chicken breast of different breeds was higher than that in chicken thigh.The TVB-N in Huangyou chicken breast was significantly higher than that in other varieties(p<0.05).Correlation analysis showed that boiled chicken with high hardness required greater shear force,while boiled chicken with high cohesion required more chewing time.Principal component analysis showed that Mahuang and Tuer were close to each other,and they were obviously grouped against Huangyou,In addition,a total of 67 volatile substances were detected in the three varieties of chicken,including 14 aldehydes,20 alcohols,10 ketones,8 esters,5 acids,3 furans and 1 sulfur-containing substance using HS-GC-IMS.Of the three varieties of chicken,the most kinds and contents of substances was detected in Tuer variety,while less kinds of substances was detected in Huangyou variety.The contents of 2-pentylfuran,1-octen-3-ol and other substances were significantly higher than those in Huangyou variety(p<0.05).For principal component analysis,different varieties of chicken thigh got well separated,and the samples distribution of chicken breast were overlapped due to the instability.