Insight into the aged braised broth on braised chicken: Antioxidant activity, physicochemical properties, and flavor characteristics.

Abstract

The aged braised broth (ABB) is crucial in determining the superior quality of braised chicken by enriching meat-derived flavor compounds. However, its effects on antioxidant activity and sensory attributes remain poorly understood. This study examined the impact of ABB on both antioxidant activity and sensory qualities of braised chicken. The chicken meat sample, compared to chicken broth, ABB increased total phenolic and flavonoid contents by 72.79 % and 206.04 %, respectively. Additionally, ABB boosted antioxidant activity and significantly reduced lipid oxidation (from 0.95 to 0.13 mg MDA/kg). ABB also improved moisture distribution, reduced cooking and centrifugal losses, and had minimal effects on color and texture. The flavor profile was analyzed using an electronic nose, GC-IMS, and GC-MS, confirming that ABB enhanced flavor characteristics. Chemometric analysis identified eugenol, estragole, anethole, 1-octen-3-ol, and hexanal as key aroma compounds. These findings highlight the effectiveness of ABB in improving the eating quality of braised chicken.