Work

Spices Marination as a Dual Strategy for Flavor Enhancement and Harmful Substances Mitigation in Roasted Chicken

Year: 2025

Type: article

Abstract: • Pre-marination with spices has a positive impact on balancing both flavor and harmful substances in roasted chicken • Different spices show different effects in improving flavor and inhibiting harmful substances • Hexanal was negatively correlated with most harmful substances Roasted chicken is favored by consumers for its unique flavor characteristics. However, there are also substances in roasted meat potentially hazardous to humans. To balance the flavors and harmful substances in roasted chicken, we propose a scientifically effective strategy: pre-marination with spices. This study investigated the effects of pre-marination with six spices on the aroma, flavor, and harmful substances of roasted chicken. A total of 51 volatiles were detected and identified, including 5 aldehydes, 9 alcohols, 3 ketones, 1 ester, 1 furan, and 32 hydrocarbons. Pre-marinating can improve the sensory scores of roasted chickens by promoting 2-ethyl-2-hexenal, hexanal, 1-hexanol, 2-heptanone, 2-pentyl-furan, nucleotides, umami FAAs, bitter FAAs, and sweet FAAs accumulation. For hazardous compounds, spices showed inhibitory effects on ACY, HAs, and PAHs. For 5-HMF, thyme and black pepper showed inhibitory effects. A total of 223 metabolites were detected in all samples, including organic acids and their derivatives, nucleosides, amino acids, peptides, and organic heterocyclic compounds. The correlation showed that there was a close relationship between volatile compounds and harmful substances, such as hexanal showed a negative correlation with most of the harmful substances. Further, the results provided a theoretical basis for the generation of high-quality and safe roasted meat by using spice treatment, and gave an idea for the selection of spices.

Source: Journal of Future Foods

DOI: 10.1016/j.jfutfo.2025.05.022

Authors: Xu-Song Wang, Ji Wang, Jing Che, Lei Qin, Xu-Hui Huang

Institution: Dalian Polytechnic University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

Funder: National Key Research and Development Program of China