Abstract
This study evaluated changes in flavor, heterocyclic aromatic amines (HAAs), and quality characteristics of roasted chicken drumsticks at three different processing stages: marinating (MS), low-temperature roasting (LRS), and high-temperature roasting (HRS). Raw chicken drumsticks (RC) served as the control. Water content and L*-value were significantly highest (P < 0.05), whereas a*-value and b*-value were significantly lowest (P < 0.05) in the HRS sample. Furthermore, the HRS sample had a significantly higher (P < 0.05) pH value than the RC, MS, and LRS samples. A total of 48 different volatile compounds were detected and electronic nose results indicated similar odor profiles between the MS and LRS samples. The LRS and HRS samples had significantly higher (P < 0.05) contents of PhIP, Harman, and Norharman than the RC and MS samples, which can be explained by the higher contents of precursors phenylalanine, tryptophan, and creatinine in the LRS and HRS samples compared to those in the RC and MS samples. Correlation analysis result indicated that the aldehydes and ketones are responsible for the PhIP, Harman, and Norharman formation. These results provide guidance for revealing the flavor and HAA formation of roasted chicken during processing.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
