辣子鸡加工过程中物理与风味品质变化规律

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Abstract： To explorequalitychanges during the processing ofspicy chicken，the physical indexes ofraw meatand diced chicken samplesat five processing stages，including marination，deep frying for6and 12min ，andstirfryingfor1and 3min weredetermined，andthevolatilefavorcompounds wereanalyzedbygaschromatography-massspectrometry（GC-MS） and GC-ion mobility spectrometry （GC-IMS）.The results indicated that during the processing of spicy chicken， the brightness value significantlydecreased，while both rednessand yelowness values first significantly increased and then decreased （P<0.05） ）.During the dep-frying process，shear force，hardness and chewiness significantly increased （20 （P<0.05） ，while water content and water activity significantly decreased （ P<0.05 ）.A total of 87 volatile flavor compounds were detectedbyGC-MS，andbasedontheodoractivityvalue （OAV），17keyfavorcompounds wereidentified，themajor onesbeing terpenes （limonene），ools （linaloolanducalyptol），aldehdes，ters，andtrogen-contaningoods; GC-IMS analysis identified 40volatile flavorcompounds，including aldehydes，terpenes，alcohols，ethers，ketones，and nitrogen-containing compounds.The volatile flavor compounds were mainly derived from lipid oxidation and spicy ingredients such as chili and Sichuan pepper.

Keywords： spicy chicken; physical quality; gas chromatography-masspectrometry; gas chromatography-ion mobilityspectrometry;volatile flavor compounds

DOI：10.7506/rlyj1001-8123-20250125-023

中图分类号：TS251.6 文献标志码：A 文章编号：1001-8123（2025）10-0075-10

近年来，“辣”已成为我国消费者偏爱的口味之一。（剩余16318字）