Comparative analysis of the quality characteristics and flavor volatiles of Lueyang black-bone chicken meatballs cooked via different methods
Chicken meatballs are well received by consumers. This study evaluated the physicochemical properties and sensory attributes of Lueyang black-bone chicken meatballs prepared via three different cooking methods—steaming, boiling, and frying—and further analyzed their volatile compound profiles via ga...
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Frontiers Media S.A.
2025-07-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2025.1629738/full |
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| author | Wen Su Wen Su Shibo Zhao Shibo Zhao Jinfeng Zhou Jinfeng Zhou Linjie Xi Linjie Xi Wengang Jin Wengang Jin A. M. Abd El-Aty A. M. Abd El-Aty |
| author_facet | Wen Su Wen Su Shibo Zhao Shibo Zhao Jinfeng Zhou Jinfeng Zhou Linjie Xi Linjie Xi Wengang Jin Wengang Jin A. M. Abd El-Aty A. M. Abd El-Aty |
| author_sort | Wen Su |
| collection | DOAJ |
| description | Chicken meatballs are well received by consumers. This study evaluated the physicochemical properties and sensory attributes of Lueyang black-bone chicken meatballs prepared via three different cooking methods—steaming, boiling, and frying—and further analyzed their volatile compound profiles via gas chromatography–ion mobility spectrometry (GC–IMS). Compared with the steamed and boiled samples, the fried meatballs presented the highest sensory scores and greater hardness, adhesiveness, and chewiness (p < 0.05). Moreover, the color parameters [L*(34.67 ± 1.63), a*(6.89 ± 0.07), b*(15.12 ± 0.79)] of the fried samples differed notably from those of the other samples (p < 0.05), indicating the effect of thermal processing on their appearance. A total of 42 volatile organic compounds (VOCs), primarily ketones (31.92–47.55%), acids (17.57–24.33%), and esters (8.53–16.67%), were identified. OPLS-DA with VIP analysis (VIP > 1.0, p < 0.05) revealed 17 differential VOCs, with (E)-3-hexen-1-ol, hexanal, and ethyl 2-methylpropanoate significantly upregulated in fried samples (log2FC > 1). Overall, fried Lueyang black-bone chicken meatballs presented more favorable quality attributes. These results may offer valuable insights for the value-added development of Lueyang black-bone chicken meatball products. |
| format | Article |
| id | doaj-art-685d0b01ebe94b7f9a878d22016ecd12 |
| institution | DOAJ |
| issn | 2296-861X |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj-art-685d0b01ebe94b7f9a878d22016ecd122025-08-20T02:48:34ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2025-07-011210.3389/fnut.2025.16297381629738Comparative analysis of the quality characteristics and flavor volatiles of Lueyang black-bone chicken meatballs cooked via different methodsWen Su0Wen Su1Shibo Zhao2Shibo Zhao3Jinfeng Zhou4Jinfeng Zhou5Linjie Xi6Linjie Xi7Wengang Jin8Wengang Jin9A. M. Abd El-Aty10A. M. Abd El-Aty11Qinba State Key Laboratory of Biological Resources and Ecological Environment (Incubation), Shaanxi University of Technology, Hanzhong, ChinaSchool of Bioscience and Engineering, Shaanxi University of Technology, Hanzhong, ChinaQinba State Key Laboratory of Biological Resources and Ecological Environment (Incubation), Shaanxi University of Technology, Hanzhong, ChinaSchool of Bioscience and Engineering, Shaanxi University of Technology, Hanzhong, ChinaQinba State Key Laboratory of Biological Resources and Ecological Environment (Incubation), Shaanxi University of Technology, Hanzhong, ChinaSchool of Bioscience and Engineering, Shaanxi University of Technology, Hanzhong, ChinaQinba State Key Laboratory of Biological Resources and Ecological Environment (Incubation), Shaanxi University of Technology, Hanzhong, ChinaSchool of Bioscience and Engineering, Shaanxi University of Technology, Hanzhong, ChinaQinba State Key Laboratory of Biological Resources and Ecological Environment (Incubation), Shaanxi University of Technology, Hanzhong, ChinaSchool of Bioscience and Engineering, Shaanxi University of Technology, Hanzhong, ChinaDepartment of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza, EgyptDepartment of Medical Pharmacology, Faculty of Medicine, Atatürk University, Erzurum, TürkiyeChicken meatballs are well received by consumers. This study evaluated the physicochemical properties and sensory attributes of Lueyang black-bone chicken meatballs prepared via three different cooking methods—steaming, boiling, and frying—and further analyzed their volatile compound profiles via gas chromatography–ion mobility spectrometry (GC–IMS). Compared with the steamed and boiled samples, the fried meatballs presented the highest sensory scores and greater hardness, adhesiveness, and chewiness (p < 0.05). Moreover, the color parameters [L*(34.67 ± 1.63), a*(6.89 ± 0.07), b*(15.12 ± 0.79)] of the fried samples differed notably from those of the other samples (p < 0.05), indicating the effect of thermal processing on their appearance. A total of 42 volatile organic compounds (VOCs), primarily ketones (31.92–47.55%), acids (17.57–24.33%), and esters (8.53–16.67%), were identified. OPLS-DA with VIP analysis (VIP > 1.0, p < 0.05) revealed 17 differential VOCs, with (E)-3-hexen-1-ol, hexanal, and ethyl 2-methylpropanoate significantly upregulated in fried samples (log2FC > 1). Overall, fried Lueyang black-bone chicken meatballs presented more favorable quality attributes. These results may offer valuable insights for the value-added development of Lueyang black-bone chicken meatball products.https://www.frontiersin.org/articles/10.3389/fnut.2025.1629738/fullblack-boned chickensteamingboilingair-fryingGC–IMSvolatile compounds |
| spellingShingle | Wen Su Wen Su Shibo Zhao Shibo Zhao Jinfeng Zhou Jinfeng Zhou Linjie Xi Linjie Xi Wengang Jin Wengang Jin A. M. Abd El-Aty A. M. Abd El-Aty Comparative analysis of the quality characteristics and flavor volatiles of Lueyang black-bone chicken meatballs cooked via different methods Frontiers in Nutrition black-boned chicken steaming boiling air-frying GC–IMS volatile compounds |
| title | Comparative analysis of the quality characteristics and flavor volatiles of Lueyang black-bone chicken meatballs cooked via different methods |
| title_full | Comparative analysis of the quality characteristics and flavor volatiles of Lueyang black-bone chicken meatballs cooked via different methods |
| title_fullStr | Comparative analysis of the quality characteristics and flavor volatiles of Lueyang black-bone chicken meatballs cooked via different methods |
| title_full_unstemmed | Comparative analysis of the quality characteristics and flavor volatiles of Lueyang black-bone chicken meatballs cooked via different methods |
| title_short | Comparative analysis of the quality characteristics and flavor volatiles of Lueyang black-bone chicken meatballs cooked via different methods |
| title_sort | comparative analysis of the quality characteristics and flavor volatiles of lueyang black bone chicken meatballs cooked via different methods |
| topic | black-boned chicken steaming boiling air-frying GC–IMS volatile compounds |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2025.1629738/full |
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