ArticleJournal of food science and technology2022
Effects of white ginseng on quality characteristics and volatile flavor compounds of roast chickens.
Article in Journal of food science and technology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- Optimization of deodorization process and flavor mechanism of raw and cooked salted kelp based on microbial fermentation and GC-IMS technology.Food chemistry: X · 2026Article
- Comprehensive analysis of the effects of cooking conditions on the quality, sensory characteristics, and flavor profile of glutinous rice chicken, a Chinese traditional poultry meat product.Food chemistry: X · 2024Article
- Perilla frutescens seed meal as a fat substitute mitigates heterocyclic amine formation and protein oxidation and improves fatty acid profile of pan-fried chicken patties.Frontiers in nutrition · 2022Article
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Authors and funding
5 authors.
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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. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-022-05394-4.
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