Taste-related and volatile organic compounds of fresh and frozen–thawed chicken breast meat
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| Titel: | Taste-related and volatile organic compounds of fresh and frozen–thawed chicken breast meat |
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| Autoren: | Dong-Jin Shin, Cheorun Jo, Dongwook Kim, Yousung Jung, Jun-Heon Lee, Ki-Chang Nam, Hyo-Joon Choo, Aera Jang |
| Quelle: | J Anim Sci Technol Journal of Animal Science and Technology, Vol 66, Iss 6, Pp 1221-1236 (2024) |
| Verlagsinformationen: | Korean Society of Animal Science and Technology, 2024. |
| Publikationsjahr: | 2024 |
| Schlagwörter: | Chicken meat, Frozen–thawed, Taste-related compound, Aroma compound, Volatile organic compound, SF1-1100, Animal culture, Research Article |
| Beschreibung: | The effect of frozen storage (-18°C for 2 months) and thawing (4°C for 16 h) on the taste-related compounds and volatile organic compounds (VOCs) in chicken breast meat was studied. After freeze-thawing, inosine monophosphate levels in chicken meat decreased and inosine levels increased. Free amino acid content increased significantly, regardless of bitter, sweet, or umami amino acids. Increase in arachidonic, eicosapentaenoic, adrenic, and docosahexaenoic acids after freeze-thaw cycle was observed suggesting the impact of lipid oxidation during freezing and thawing. Total 95 VOCs were detected, and multivariate analysis discriminated the differences in aroma- and taste-related compounds. The variable importance in the projection score indicated that the total amounts of sweet and bitter amino acids, inosine monophosphate, ketones, oxetane, and 3,3-dimethyl-2-butanone were important in discriminating between fresh and frozen-thawed chicken meat. The freeze-thawing altered the flavor of fresh chicken meat, and these important compounds could be utilized as markers for characterizing fresh or frozen-thawed meat. |
| Publikationsart: | Article Other literature type |
| Sprache: | English |
| ISSN: | 2055-0391 2672-0191 |
| DOI: | 10.5187/jast.2023.e125 |
| Zugangs-URL: | https://pubmed.ncbi.nlm.nih.gov/39691612 https://doaj.org/article/24a7be9e76934e50be7657fcfa9c3d24 |
| Rights: | CC BY NC URL: http://creativecommons.org/licenses/by-nc/4.0/This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
| Dokumentencode: | edsair.doi.dedup.....3ba7ee0232c070fc2d4efd3f8bdadc62 |
| Datenbank: | OpenAIRE |
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Nájsť tento článok vo Web of Science | Abstract: | The effect of frozen storage (-18°C for 2 months) and thawing (4°C for 16 h) on the taste-related compounds and volatile organic compounds (VOCs) in chicken breast meat was studied. After freeze-thawing, inosine monophosphate levels in chicken meat decreased and inosine levels increased. Free amino acid content increased significantly, regardless of bitter, sweet, or umami amino acids. Increase in arachidonic, eicosapentaenoic, adrenic, and docosahexaenoic acids after freeze-thaw cycle was observed suggesting the impact of lipid oxidation during freezing and thawing. Total 95 VOCs were detected, and multivariate analysis discriminated the differences in aroma- and taste-related compounds. The variable importance in the projection score indicated that the total amounts of sweet and bitter amino acids, inosine monophosphate, ketones, oxetane, and 3,3-dimethyl-2-butanone were important in discriminating between fresh and frozen-thawed chicken meat. The freeze-thawing altered the flavor of fresh chicken meat, and these important compounds could be utilized as markers for characterizing fresh or frozen-thawed meat. |
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| ISSN: | 20550391 26720191 |
| DOI: | 10.5187/jast.2023.e125 |