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Effects of broth pH and chilling storage on the changes in volatile profiles of boiled chicken flesh

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Effects of broth pH and chilling storage on the changes in volatile profiles of boiled chicken flesh

Collection	RMUTK Research Repository (RMUTK IR) วารสารวิชาการ — e-Journal Articles
ID RMUTK Digital	RMUTK000172
Title	Effects of broth pH and chilling storage on the changes in volatile profiles of boiled chicken flesh
Alternative title	Effects of broth pH and chilling storage on the changes in volatile profiles of boiled chicken flesh
Authors	ผศ.ดร.ภัทรภร ภควีระชาติ ผู้แต่งหลัก Teerin Chysirichote (Department of Food Engineering, School of Engineering, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand) Corresponding
Faculty	คณะเทคโนโลยีคหกรรมศาสตร์
Journal Title	Korean Journal for Food Science of Animal Resources
ISSN	2636-0780
Volume / Issue / Pages	Vol.44 \| No.5 \| pp.1096-1107
Published	2024-09-01
Year	2567
Level	ระดับนานาชาติ (SCOPUS)
Quartile	Q1
DOI	https://doi.org/10.5851/kosfa.2024.e42
Funding Source	-
Abstract	-
Abstract (EN)	This study investigated the changes in volatile compounds in chicken flesh after boiling at various pHs (6.0–9.0) and after chilling storage (4.0±1.0°C) for 7 d. The volatile compounds were assessed qualitatively and quantitatively by using a headspace gas chromatography-mass spectrometry analysis. Twenty-one volatile compounds were discovered and categorized as amine, aldehyde, alcohol, ketone, acid, and furan. One type of amine, (2-aziridinylethyl) amine, was the most prevalent volatile component, followed by aldehyde, ketone, aldehyde, acid, ester, and furan. The results showed that the quantity and quality of the volatile compounds were influenced by a pH of the boiling medium. Additionally, the types and volatile profiles of the chicken were altered during chilling. In particular, in the chicken that was boiled at a pH of 8.0, the hexanal (an aldehyde) content increased the most after 7 d of chilling. Moreover, various alcohols formed after the 7 d of chilling of the chicken that was boiled at pHs of 8.0 and 9.0. Because of the oxidation and degradation of fat and proteins, the most altering volatile compounds were the reducing amines and the increasing aldehydes.
Keywords (TH)	-
Keywords (EN)	volatile compounds headspace gas chromatography-mass spectrometry (GC- MS)thermal treatment chicken
Access Level	Open Access (เปิดสาธารณะ)

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https://doi.org/10.5851/kosfa.2024.e42

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