Effects of two cooking methods on the taste components of Sanhuang chicken and Black‐bone silky fowl meat
2018
Wang, Lin‐Han | Qiao, Kai‐Na | Ding, Qi | Zhang, Yu‐Yu | Sun, Bao‐Guo | Chen, Hai‐Tao
In this work, the effects of two cooking methods (stewing and roasting) on the taste components of Sanhuang chickens (SHC) and Black‐bone silky fowl (BSF) meat were investigated. The contents of taste‐active compounds, including free amino acids, organic acid, and 5′‐nucleotides, were determined by high‐performance liquid chromatography. The results showed that the aspartic acid and glutamic acid contents of roasted SHC thigh were higher than other seven samples. Lactic acid was the main organic acid in the samples, accounting for 65%–80% of the total organic acid content. The content of organic acids and 5′‐nucleotides was higher in stewing sample than roasting. The content of organic acids was higher in the chicken breast sample than thigh. However, the content of 5′‐nucleotides was higher in the chicken thigh sample than the breast. The equivalent umami concentration of roasted SHC thigh (0.35 g MSG/100 g) was the highest. PRACTICAL APPLICATIONS: Cooking methods exert vital effects on the taste of chicken, but less information could be obtained from the reference about the effects of cooking methods on the taste components of chicken. The aims of this work were to investigate the influences of two cooking methods (stewing and roasting) on taste components of SHC and BSF. This work could provide more scientific recommendation for the development of chicken seasonings and more suitable cooking methods.
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