Comprehensive Analysis of Cooking Conditions on the Quality, Sensory Characteristics And Flavour Profile of Glutinous Rice Chicken, a Chinese Traditional Poultry Meat Product

Abstract

This study investigates the effects of cooking conditions on the cooking loss, texture, and sensory attributes of Glutinous Rice Chicken (GRC), a popular Chinese poultry dish. We compared the nutritional and sensory profiles of GRC prepared under optimal conditions (GRC-OP) with a commercial product (CG). Cooking time, power, and pressure significantly impacted shear force, hardness, and sensory qualities of GRC. Optimal parameters were determined through orthogonal design: 20 minutes cooking time, 1000 watts power, and 60 kPa pressure. GC/MS and E-nose analyses showed that GRC-OP had a similar volatile profile to CG but with higher levels of specific compounds including heptanal, 2-heptenal, octanal, hexanol, octanol and 1-nonen-4-ol. GRC-OP also exhibited superior umami, salty, and richness tastes, and higher amino acid content, particularly Asp, Glu, Thr, Ser, Ala, Val, Met, and Ile. These findings provide crucial data for optimizing GRC's quality and nutritional value in the meat industry.

Keywords: Glutinous rice chicken, characteristic flavour, GC-MS, process optimization