Comparative analysis of the quality characteristics and flavor volatiles of Lueyang black-bone chicken meatballs cooked via different methods

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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Bibliographic Details
Main Authors: Wen Su, Shibo Zhao, Jinfeng Zhou, Linjie Xi, Wengang Jin, A. M. Abd El-Aty
Format: Article
Language:English
Published: Frontiers Media S.A. 2025-07-01
Series:Frontiers in Nutrition
Subjects:
black-boned chicken
steaming
boiling
air-frying
GC–IMS
volatile compounds
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2025.1629738/full
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