Measuring the Effects of Broth pH and Chilling Storage on Changes in Volatile Profiles of Boiled Chicken Flesh with GC–MS

A recent joint study conducted by the Departments of Food and Nutrition at Rajamangala University of Technology Krungthep and Food Engineering at King Mongkut’s Institute of Technology Ladkrabang, both in Bangkok, Thailand, used headspace gas chromatography–mass spectrometry (GC–MS) analysis to determine changes in volatile compounds in chicken flesh after being chilled in storage for 7 d and subsequently boiled at various pH levels. A paper based on the study was published in Food Science of Animal Resources (1).

One of the most common type of poultry in the world, chicken contains less fat than most other types of meat and provides high-quality protein as well as other nutrients (2). While chicken can be processed in a variety of ways, the form of processing nevertheless influences its customer acceptance (3). The sensory perception of food encompasses various aspects, including appearance, flavor, taste, texture, and especially odor, which has a considerably strong effect on preference (4).

The study (1) indicates that 21 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 of the volatile components discovered, followed by aldehyde, ketone, aldehyde, acid, ester, and furan. The analysis showed that the quantity and quality of the volatile compounds were influenced by a pH of the boiling medium.

In addition, the types and volatile profiles of the chicken were altered during chilling, specifically in the chicken that was boiled at a pH of 8.0, as the hexanal (an aldehyde) content increased the most after 7 d of chilling. Additionally, various alcohols formed after the 7 d of chilling of the chicken boiled at pHs of 8.0 and 9.0. Due to the oxidation and degradation of fat and proteins, the most altering volatile compounds were the reducing amines and the increasing aldehydes.

The researchers concluded that the primary causes of the volatiles' altered composition during chilling were Maillard and oxidation reactions, and that those attempting to replicate their research should take into account the pH of the boiling medium so as to improve the changes in volatiles or flavor in cooked chicken during chilling storage.

Plate with boiled chicken fillet and garnish on table. © Pixel-Shot - stock.adobe.com

References

1. Pakaweerachat, P.; Chysirichote, T. Effects of Broth pH and Chilling Storage on the Changes in Volatile Profiles of Boiled Chicken Flesh. Food Sci. Anim. Resour. 2024, 44 (5):1096-1107. DOI: 10.5851/kosfa.2024.e42

2. Connolly, G.; Clark, C. M.; Campbell, R. E.; Byers, A. W.; Reed, J. B.; Campbell, W. W. Poultry Consumption and Human Health: How Much Is Really Known? A Systematically Searched Scoping Review and Research Perspective. Adv. Nutr. 2022, 13 (6), 2115-2124. DOI: 10.1093/advances/nmac0743

3. Maughan, C.; Tansawat, R.; Cornforth, D.; Ward, R.; Martini, S. Development of a Beef Flavor Lexicon and its Application to Compare the Flavor Profile and Consumer Acceptance of Rib Steaks from Grass- or Grain-Fed Cattle. Meat Sci. 2012, 90 (1), 116-121. DOI: 10.1016/j.meatsci.2011.06.006

4. Nanda, P. K.; Das, A. K.; Dandapat, P.; Dhar, P.; Bandyopadhyay, S.; Dib, A. L.; Lorenzo, J. M.; Gagaoua, M. Nutritional Aspects, Flavour Profile and Health Benefits of Crab Meat Based Novel Food Products and Valorisation of Processing Waste to Wealth: A Review. Trends Food Sci. Technol.2021, 112, 252-267. DOI: 10.1016/j.tifs.2021.03.059