ORIGINAL RESEARCH article
Front. Nutr.
Sec. Food Chemistry
Volume 12 - 2025 | doi: 10.3389/fnut.2025.1629738
This article is part of the Research TopicApplications of metabolomics in the formation of food flavorView all 7 articles
Comparative analysis of the quality characteristics and flavor volatiles of Lueyang black-bone chicken meatballs cooked via different methods
Provisionally accepted
- 1Shaanxi University of Technology, Hanzhong, China
- 2cairo university, Giza, Egypt
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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.
Keywords: black-boned chicken, Steaming, Boiling, Air-frying, GC-IMS, volatile compounds
Received: 16 May 2025; Accepted: 02 Jul 2025.
Copyright: © 2025 Su, Zhao, Zhou, Xi, Jin and Abd El-Aty. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Wengang Jin, Shaanxi University of Technology, Hanzhong, China
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