关键词: 鸡肉；木瓜汁；腌制；挥发性风味；滋味

Abstract: In order to explore the influence of papaya juice marination on the flavor formation of boiled Wenchang chicken, the physicochemical indexes of e raw chicken breast and drumstick meat were detected, and the changes in the volatile flavor and taste substances of boiled chicken breast and drumstick meat with and without papaya juice marination were analyzed. Results showed that the contents of proteins and reducing sugar were significantly higher and fat content was significantly lower in raw chicken breast meat than in drumstick meat (P < 0.05), while there was no significant difference in thiamine content between them (P > 0.05). The types and contents of aldehydes and alcohols in marinated chicken drumsticks were significantly increased, and nine new aldehydes were produced, including (E)-2-heptanal, (E)-2-octenal, (E)-2-nonaldehyde, (Z)-2-decanal, 2-butyl-2-octenal, 4-ethylbenzaldehyde, 2,5-dimethylbenzaldehyde, (E)-2-undecenal, and (E,Z)-2,4-decandienal. However, there was no significant change in volatile compounds in chicken breast before and after papaya juice marination. The electronic nose could distinguish the difference of chicken drumsticks but not of chicken breast before and after papaya juice marination. The contents of free amino acids and flavor nucleotides in chicken breast and drumstick meat were significantly increased after papaya juice pickling. In conclusion, papaya juice can increase the contents of nucleotides and free amino acids in breast and drumstick meat of Wenchang chicken, increase the contents of volatile flavor substances in chicken drumstick, and impart new flavor substances such as aldehydes and alcohols to drumstick meat.

Key words: chicken; papaya juice; pickling; volatile flavor; taste