Insight into the effect of GSH curing treatment on the flavor formation of chicken meat

Ashbala Shakoor; Sam Al-Dalali; Jianchun Xie; Chenping Zhang; Imam Hossen

doi:10.1016/j.foodchem.2024.142488

Insight into the effect of GSH curing treatment on the flavor formation of chicken meat

Food Chem. 2024 Dec 14:468:142488. doi: 10.1016/j.foodchem.2024.142488. Online ahead of print.

Authors

Ashbala Shakoor¹, Sam Al-Dalali², Jianchun Xie³, Chenping Zhang¹, Imam Hossen¹

Affiliations

¹ School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
² School of Food and Health, Guilin Tourism University, Guilin 541006, China; Department of Food Science and Technology, Faculty of Agriculture and Food Science, Ibb University, Ibb 70270, Yemen. Electronic address: salihsam4@gmail.com.
³ School of Food and Health, Beijing Technology and Business University, Beijing 100048, China. Electronic address: xjchun@th.btbu.edu.cn.

PMID: 39708508
DOI: 10.1016/j.foodchem.2024.142488

Abstract

Glutathione (GSH) is an important precursor of meat flavor. This study aimed to evaluate the effect of GSH-curing on the flavor of cooked chicken. GSH-cured chicken with different concentrations and uncured chicken (blank) were roasted separately and comprehensively analyzed in terms of flavors, odor-active compounds, free amino acids, and fatty acids profile. Volatile flavor compounds were analyzed using solid-phase micro-extraction (SPME) along with GC-MS, GC-O/AEDA, and odor activity value (OAV) calculations. The results showed that the contents of most flavors derived from the Maillard reaction increased due to GSH-curing treatment, such as 2-methylthiophene, 3-methylthiophene, 2-methylthiazole, and 5-methylthiazole, while the lipid degradation flavors reduced, like hexanal, heptanal, and (E,E)-2,4-decadienal. In particular, during sensory analysis, the cured sample with 1.6 mmol GSH had the greatest roasted meaty odor. In addition, GSH curing results in the increased formation of key odor-active substances (OAV ≥ 1), such as 2-acetylthiazole.

Keywords: Chicken; Correlation; FAAs; FAs; Flavors; GSH curing; Odor-active compounds.