Effects of Different Extraction Processes on the Physicochemical Properties and Volatile Flavor Compounds of Chicken Oil

JIANG Tao; ZOU Ye; YU Wenjing; MA Jingjing; YANG Jing; XU Weimin; YANG Biao; WANG Daoying

doi:10.13386/j.issn1002-0306.2023080085

Volume 45 Issue 12

Jun. 2024

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Science and Technology of Food Industry > 2024 > 45(12): 92-100. > DOI: 10.13386/j.issn1002-0306.2023080085

JIANG Tao, ZOU Ye, YU Wenjing, et al. Effects of Different Extraction Processes on the Physicochemical Properties and Volatile Flavor Compounds of Chicken Oil[J]. Science and Technology of Food Industry, 2024, 45(12): 92−100. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080085.

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Effects of Different Extraction Processes on the Physicochemical Properties and Volatile Flavor Compounds of Chicken Oil

JIANG Tao^{1, 2,},
ZOU Ye^{1, 2, 3},
YU Wenjing²,
MA Jingjing^{2, 3},
YANG Jing^{2, 3},
XU Weimin^{1, 2, 3},
YANG Biao^{2, 3, ,},
WANG Daoying^{1, 2, 3, ,}

1.
College of Food and Bioengineering, Jiangsu University, Zhenjiang 212001, China
2.
Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
3.
Key Laboratory of Cold Chain Logistics Technology of Agricultural Products, Ministry of Agriculture and Rural Affairs, Nanjing 210014, China

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Received Date: August 10, 2023
Available Online: April 18, 2024

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Abstract

Abstract

To investigate the effects of different extraction processes on the physicochemical properties and volatile flavor compounds of chicken oil. This study used three different extraction processes, namely dry, wet and microwave to extract chicken oil. The physicochemical properties of chicken oil extracted by different processes were comprehensively compared. At the same time, the volatile substance composition was determined by headspace gas chromatography-mass spectrometry, and the key volatile flavor component composition differences in chicken oil extracted by different processes were established by combining relative odor activity values, principal component analysis, and cluster analysis. The results showed that the chicken oil cooked by dry method had the lowest brightness, a redder and yellower color, and a lower content of malondialdehyde. Wet cooking chicken oil had the highest brightness, a greenish or yellowish color, and a lower acid value. The chicken oil cooked by microwave had a slightly darker brightness, lighter yellow and red, higher extraction rate, better oxidation stability, and shorter cooking time. A total of 49 volatile flavor compounds were identified in chicken oil samples extracted using different extraction methods. Among them, 39, 41, and 44 volatile flavor compounds were extracted from chicken oil using dry, wet, and microwave methods, respectively, with a total of 30 volatile flavor compounds. By combining ROAV and PCA, (E,E)-2,4-heptadienal, 1-octen-3-ol, hexanal, (E)-2-deceenal, 1-pentanol, octanal, (E,E)-2,4-decadienal, and 3-methylbutanal were identified as the main characteristic flavor compounds of chicken oil. The characteristic flavor substances extracted from chicken oil by microwave method had a high content and a variety of types. This study indicated that microwave technology had the advantages of relatively short time consumption, high yield, good oxidation stability and high content with variety of characteristic flavor substances in chicken oil, making it a worthwhile approach for further research and exploration of chicken oil extraction.
- chicken oil,
- microwave-assisted extraction,
- physical and chemical properties,
- volatile flavor,
- odor activity value,
- principal component analysis

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