Compares boiling, roasting, and frying effects on pigeon meat quality and flavor, suggesting methods for improvement.
This study investigated the effects of boiling, roasting, and frying on the quality and flavor characteristics of Shiqi pigeon (Columba livia domestica) meat. Changes in color, texture, microstructure, and volatile profiles were systematically evaluated using colorimetry, texture profile analysis, scanning electron microscopy, electronic nose analysis, and Fourier transform infrared spectroscopy (FTIR). Thermal processing significantly influenced physicochemical properties and flavor profiles. Fried samples exhibited the highest hardness (27.79 N), chewiness (33.13 mJ), and maximum shear force (30.23 N), while boiled samples showed the lowest hardness (22.12 N) and puncture hardness (12.20 N), indicating improved tenderness. Electronic nose PCA explained 85.4% of total variance (PC1: 59.5%; PC2: 25.9%), clearly discriminating the three treatments. Color measurements showed that frying induced the greatest total color difference (ΔE > 1, p < 0.05), followed by roasting and boiling. FTIR analysis revealed pronounced shifts in amide I bands in fried samples, indicating stronger protein secondary structure alterations. Overall, different thermal processing methods produced distinct quality and flavor characteristics in pigeon meat, providing scientific guidance for process optimization and product development.
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Li et al. (2026) studied this question.
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