Abstract
The purpose of this study was to investigate the effects of white ginseng addition (1%, 1.5%, 2%, 2.5% and 3% of meat weight) on the physical and chemical properties of roast chickens. The parameters studied were basic characteristics (salting absorptivity, texture, shear force, pH and sensory evaluation), lipid and protein oxidation, volatile compounds and ginsenoside content. Headspace solid phase micro-extraction and gas chromatography-mass spectrometry (GC–MS) were used to identify the flavor compounds of samples. The changes in physical and chemical properties showed that white ginseng had a positive effect on the quality of roast chickens. The oxidation rate of lipid and protein decreased with the increase of white ginseng addition. In addition, the contents of Ginsenoside Rg1 (Rg1), Ginsenoside Re (Re) and Ginsenoside Rb1 (Rb1) in samples were 5.763 μg/g, 6.047 μg/g and 8.447 μg/g, respectively. Obtained data evidenced the possibility of improvement of the quality characteristics and enrichment of the flavor of roast chickens by adding white ginseng.
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The datasets used and analysed during the current study are available from the corresponding author on reasonable request.
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Thanks for the support of the staff of the Laboratory in Food Science and Engineering and the support from the Changchun Key Research Development Program (21ZGN37).
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Conceptualization, Methodology, Supervision, YZ; Formal nalysis, Investigation, Experiment, Writing–Original Draft Preparation, XG; Investigation, Material, ZL; Investigation, Material, QM; Writing–Review & Editing, Visualization, LW.
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Zhou, Y., Guan, X., Li, Z. et al. Effects of white ginseng on quality characteristics and volatile flavor compounds of roast chickens. J Food Sci Technol 59, 3711–3722 (2022). https://doi.org/10.1007/s13197-022-05394-4
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DOI: https://doi.org/10.1007/s13197-022-05394-4