Effects of Goji bud tea on bioactive compounds, myofibrillar protein characteristics, and flavor quality in stewed chicken

This study examined the effects of adding Goji ( Lycium barbarum L.) bud tea (GBT) as a functional food on the bioactive compound content, myofibrillar protein (MP) properties, free amino acids, 5’-nucleotides, volatile components, and sensory quality of stewed chicken. The findings revealed that the total phenolics content (TPC) of stewed chicken increased significantly when GBT was added, and these increments (85%, 101%, and 184%, respectively) depended on the amount of GBT. The functional properties of MP also changed after GBT addition, with the surface hydrophobicity increased at a GBT addition level of 15 g/kg. When the addition rate reached 20 g/kg, the solubility of MP improved, and the tenderness and sensory quality of chicken peaked. Gas chromatography–mass spectrometry (GC–MS) demonstrated that GBT can effectively mitigate lipid peroxidation and suppress the formation of undesirable flavor compounds (e.g., hexanal, nonanal). The free amino acid content was higher in the treated groups, and the flavor profile of the chicken meat was potentiated through the synergistic interplay of free amino acids, 5’-nucleotides, and volatile compounds. These findings provide a theoretical basis for the development of high-quality functional foods and contribute to the advancement of functional food products. • Goji bud tea increased the total polyphenol and flavonoid content in stewed chicken. • Goji bud tea altered the functional properties of myofibrillar protein in stewed chicken. • Goji bud tea can effectively suppress undesirable flavors and enhance aromatic properties. • The quality of stewed chicken with 20 g/kg of added Goji bud tea was improved the most. • Stewed chicken with 20 g/kg Goji bud tea achieved the highest comprehensive evaluation.