Comparative analysis of the quality characteristics and flavor volatiles of Lueyang black-bone chicken meatballs cooked via different methods

Chicken meatballs are well received by consumers. This study evaluated the physicochemical properties and sensory attributes of Lueyang black-bone chicken meatballs prepared via three different cooking methods-steaming, boiling, and frying-and further analyzed their volatile compound profiles via gas chromatography-ion mobility spectrometry (GC-IMS). Compared with the steamed and boiled samples, the fried meatballs presented the highest sensory scores and greater hardness, adhesiveness, and chewiness (p < 0.05). Moreover, the color parameters [L*(34.67 +/- 1.63), a*(6.89 +/- 0.07), b*(15.12 +/- 0.79)] of the fried samples differed notably from those of the other samples (p < 0.05), indicating the effect of thermal processing on their appearance. A total of 42 volatile organic compounds (VOCs), primarily ketones (31.92-47.55%), acids (17.57-24.33%), and esters (8.53-16.67%), were identified. OPLS-DA with VIP analysis (VIP > 1.0, p < 0.05) revealed 17 differential VOCs, with (E)-3-hexen-1-ol, hexanal, and ethyl 2-methylpropanoate significantly upregulated in fried samples (log2FC > 1). Overall, fried Lueyang black-bone chicken meatballs presented more favorable quality attributes. These results may offer valuable insights for the value-added development of Lueyang black-bone chicken meatball products.