Changes of Non-volatile and Volatile Flavor Compounds in Braised Chicken Legs during the Reuse of Marinating Liquid
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Abstract:
In order to explore the pattern of changes in flavor compounds from braised chicken legs during the reuse of marinating liquid, fresh chicken legs were braised in fresh marinating liquid and marinating liquids that had been reused between one and five times in this experiment, respectively, and a control group was cooked in distilled water. The changes in the levels of free amino acids (FAAs), nucleotides, and volatile flavor compounds were measured. With increasing number reuses of the marinating liquid, the content of FAAs showed an upward trend (p<0.05), and large fluctuations were observed in each stage. The nucleotide content also showed an upward trend (p<0.05), and inosine monophosphate (IMP) was the main tasty nucleotide in the braised chicken legs. Among the samples braised using the marinating liquids that were fresh or reused from one to five times and the control sample, 27, 29, 30, 32, 27, 25, and 15 types of volatile compounds were identified, respectively. The identified compounds were mainly produced from the thermal reaction of chicken flavor precursors and from volatile components of spices. With increasing number of marinating liquid reuses, the peak area of total ion current exhibited a downward trend after an initial increase. After the marinating liquid was reused four times, the mainly detected flavor compounds not only were of numerous types, but also had the largest peak area of total ion current. The highest sensory evaluation score was found after the marinating liquids were reused four and five times. These results provide a theoretical basis for the development and control of typical flavor compounds in the processing of braised chicken.
