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Potue P, Chiangsaen P, Maneesai P, Khamseekaew J, Pakdeechote P, Chankitisakul V, Boonkum W, Duanghaklang N, Duangjinda M. Effects of Thai native chicken breast meat consumption on serum uric acid level, biochemical parameters, and antioxidant activities in rats. Sci Rep 2022; 12:14056. [PMID: 35982129 PMCID: PMC9388516 DOI: 10.1038/s41598-022-18484-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2022] [Accepted: 08/12/2022] [Indexed: 11/18/2022] Open
Abstract
This study aimed to evaluate the effect of a high protein diet comprising breast meat from commercial broiler (BR), Thai native (PD), and commercial broiler × Thai native crossbred (KKU-ONE) chicken on serum uric acid, biochemical parameters, and antioxidant activities in rats. Male Sprague–Dawley rats were divided into four groups. The control group received a standard chow diet, and the other three groups were fed a high protein diet (70% standard diet + 30% BR, PD, or KKU-ONE chicken breast) for five weeks. The PD- and KKU-ONE-fed rats had lower plasma total cholesterol and triglyceride levels than the control rats. A decrease in HDL-c was also observed in rats fed a diet containing BR. Liver weight, liver enzyme, plasma ALP, xanthine oxidase activity, serum uric acid, creatinine, superoxide production, and plasma malondialdehyde levels increased in BR-fed rats. The findings of this study might provide evidence to support the use of Thai native and Thai native crossbred chicken breast meat as functional foods.
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Affiliation(s)
- Prapassorn Potue
- Department of Physiology, Faculty of Medicine, Khon Kaen University, Khon Kaen, 40002, Thailand
| | | | - Putcharawipa Maneesai
- Department of Physiology, Faculty of Medicine, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Juthamas Khamseekaew
- Department of Physiology, Faculty of Medicine, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Poungrat Pakdeechote
- Department of Physiology, Faculty of Medicine, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Vibuntita Chankitisakul
- Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen, 40002, Thailand.,Network Center for Animal Breeding and Omics Research, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Wuttigrai Boonkum
- Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen, 40002, Thailand.,Network Center for Animal Breeding and Omics Research, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Natthaya Duanghaklang
- Network Center for Animal Breeding and Omics Research, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Monchai Duangjinda
- Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen, 40002, Thailand. .,Network Center for Animal Breeding and Omics Research, Khon Kaen University, Khon Kaen, 40002, Thailand.
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2
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Li X, Chen S, Ouyang KH, Wang WJ. Effects of polysaccharides from Yingshan Yunwu tea on free amino acids, flavor nucleotides and antioxidant abilities in chickens. Res Vet Sci 2022; 149:11-20. [PMID: 35716518 DOI: 10.1016/j.rvsc.2022.06.003] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2021] [Revised: 04/25/2022] [Accepted: 06/06/2022] [Indexed: 11/16/2022]
Abstract
Tea polysaccharides possess a variety of physiological activities including anti-oxidant, anti-cancer, anti-diabetic, immunomodulatory, hypolipidemic, and cation chelating ability, which have been proved a promising feed additive. Our study aimed to investigate the effects of polysaccharides from Yingshan Yunwu tea (GTPS) on free amino acids, flavor nucleotides and antioxidant ability in chickens. A total of 200 chickens were randomly divided into to 4 groups. Chickens were fed chicken basal diet with GTPS (200, 400 and 800 mg/kg). The results showed that GTPS increased body weight, average daily gain, and average daily feed intake in chickens. Moreover, GTPS increased the total amount of free amino acids of meat, and increased the content of histidine, leucine, serine, glutamic acid and alanine. GTPS also increased contents of inosine monophosphate and guanylic monophosphate, which improved the meat flavor of chickens. In addition, GTPS significantly increased (P < 0.05) contents of GSH-Px, SOD and T-AOC, and reduced content of MDA. It also increased Nrf2, NQO-1 and HO-1 mRNA expressions, and decreased Keap1expression. GTPS increased Nrf2 and HO-1 protein levels, and decreased Keap1 level. The above findings indicated that GTPS could be a promising natural feed additive in poultry industry.
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Affiliation(s)
- Xiang Li
- Jiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Si Chen
- College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Ke-Hui Ouyang
- College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Wen-Jun Wang
- Jiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
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Escobedo del Bosque CI, Grahl S, Nolte T, Mörlein D. Meat Quality Parameters, Sensory Properties and Consumer Acceptance of Chicken Meat from Dual-Purpose Crossbreeds Fed with Regional Faba Beans. Foods 2022; 11:foods11081074. [PMID: 35454661 PMCID: PMC9028872 DOI: 10.3390/foods11081074] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Revised: 04/03/2022] [Accepted: 04/05/2022] [Indexed: 02/04/2023] Open
Abstract
Consumers’ concerns regarding the ethical and environmental practices of the current poultry production system have led to the search for an alternative production method. This study evaluated samples of three dual-purpose chicken crossbreeds: Vorwerkhuhn × Bresse Gauloise (VBG), Vorwerkhuhn × White Rock (VWR), and Bresse Gauloise × White Rock (BWR), fed with two variants of faba beans (vicin/convicin-rich and -poor: VC+ and VC−, respectively) and soybeans to examine whether the FB-based diets affected the meat quality of the crossbreeds. pH, color, water holding capacity, tenderness, nucleotide content and proximal composition were analyzed instrumentally, whereas sensory properties were identified by a trained panel and product acceptance was evaluated by frequent chicken consumers. Results showed that from instrumental measurements, the yellowness of the samples was affected by the type of feedstuff, whereas most other parameters were affected by the crossbreed, particularly color and nucleotide content. Sensory attributes, specifically, overall chicken aroma as well as firmness and crumbliness, were affected by an interaction of the feedstuff and crossbreed. Consumer preference did not show significant differences between samples. Overall, a faba-bean-based diet appeared to be a suitable alternative to a soybean-based diet on the crossbreeds VBG, VWR, and BWR when assessing the overall quality and taste of chicken breasts.
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Affiliation(s)
- Cynthia I. Escobedo del Bosque
- Department of Agricultural Economics and Rural Development, University of Goettingen, 37073 Goettingen, Germany
- Correspondence: ; Tel.: +49-055-1392-6249
| | - Stephanie Grahl
- Department of Animal Sciences, University of Goettingen, 37075 Goettingen, Germany; (S.G.); (T.N.); (D.M.)
| | - Tanja Nolte
- Department of Animal Sciences, University of Goettingen, 37075 Goettingen, Germany; (S.G.); (T.N.); (D.M.)
- Center for Integrated Breeding Research, University of Goettingen, 37075 Goettingen, Germany
| | - Daniel Mörlein
- Department of Animal Sciences, University of Goettingen, 37075 Goettingen, Germany; (S.G.); (T.N.); (D.M.)
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Zhang L, Hao Z, Zhao C, Zhang Y, Li J, Sun B, Tang Y, Yao M. Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review. Food Sci Nutr 2021; 9:5833-5853. [PMID: 34646550 PMCID: PMC8498081 DOI: 10.1002/fsn3.2501] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 06/29/2021] [Accepted: 07/14/2021] [Indexed: 11/29/2022] Open
Abstract
The taste of chicken soup is dependent upon various taste substances and human senses. More than 300 nonvolatile compounds reportedly exist in chicken/chicken soup. The primary purpose of this review was to elaborate on the prominent taste substances, the taste evaluation methods, and the factors affecting the taste of chicken soup. Most taste-active compounds with taste descriptions and thresholds in chicken soup were summarized. The application of sensory evaluation, liquid chromatography, electronic tongue, and other evaluation methods in chicken soup taste analysis were elaborated. The effects of genetic constitution, preslaughter, processing, and storage on chicken soup taste had been discussed. Nucleotides (especially inosine 5'-monophosphate), amino acids and their derivatives, organic acids, sugars, and peptides play a vital role in the taste attributes of chicken soup. Combining of liquid chromatography and mass spectrometry enables qualitative and quantitative analysis of taste-active compounds in chicken soup, aiding the exploration of key taste-active compounds. The electronic tongue application helps the overall taste perception of the soluble taste-active compounds present in chicken soup samples. Postmortem aging and stewing for a prolonged duration are effective techniques for improving the taste quality of chicken soup. The washing of preprocessing, the cooking temperature of processing, and the storage conditions also exert a significant impact on the taste of chicken soup.
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Affiliation(s)
- Lili Zhang
- College of Food Science and EngineeringTianjin University of Science and TechnologyTianjinChina
- Beijing Key Laboratory of Flavor ChemistryBeijing Technology and Business UniversityBeijingChina
| | - Zhilin Hao
- Beijing Key Laboratory of Flavor ChemistryBeijing Technology and Business UniversityBeijingChina
| | - Chao Zhao
- College of Food ScienceFujian Agriculture and Forestry UniversityFujianChina
| | - Yuyu Zhang
- Beijing Key Laboratory of Flavor ChemistryBeijing Technology and Business UniversityBeijingChina
| | - Jian Li
- Beijing Key Laboratory of Flavor ChemistryBeijing Technology and Business UniversityBeijingChina
| | - Baoguo Sun
- College of Food Science and EngineeringTianjin University of Science and TechnologyTianjinChina
- Beijing Key Laboratory of Flavor ChemistryBeijing Technology and Business UniversityBeijingChina
| | - Yizhuang Tang
- Beijing Key Laboratory of Flavor ChemistryBeijing Technology and Business UniversityBeijingChina
| | - Meixiang Yao
- Jiangxi Jiangzhong Diet Therapy Technology Co., LtdJiujiangChina
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Hou C, Xiao G, Amakye WK, Sun J, Xu Z, Ren J. Guidelines for purine extraction and determination in foods. FOOD FRONTIERS 2021. [DOI: 10.1002/fft2.100] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Affiliation(s)
- Chuanli Hou
- School of Food Science and Engineering South China University of Technology Guangzhou People's Republic of China
| | - Ganhong Xiao
- School of Food Science and Engineering South China University of Technology Guangzhou People's Republic of China
| | - William Kwame Amakye
- School of Food Science and Engineering South China University of Technology Guangzhou People's Republic of China
| | - Jing Sun
- School of Food Science and Engineering South China University of Technology Guangzhou People's Republic of China
| | - Zhenzhen Xu
- School of Food Science and Engineering South China University of Technology Guangzhou People's Republic of China
| | - Jiaoyan Ren
- School of Food Science and Engineering South China University of Technology Guangzhou People's Republic of China
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Mass spectrometry-based metabolomics to reveal chicken meat improvements by medium-chain monoglycerides supplementation: Taste, fresh meat quality, and composition. Food Chem 2021; 365:130303. [PMID: 34218108 DOI: 10.1016/j.foodchem.2021.130303] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 06/02/2021] [Accepted: 06/03/2021] [Indexed: 12/18/2022]
Abstract
This study was conducted to reveal the differences of chicken fresh meat quality, composition and taste induced by medium-chain monoglycerides (MG) supplementation. Results demonstrated that both chicken broth and meat taste were improved by MG supplementation. The up-regulated l-carnosine, sarcosine, uridine and nicotinamide in the chicken broth of the MG group contributed to the umami and meaty taste. Dietary MG increased the total superoxide dismutase activity and amino acid content in the muscle of chicken breast and reduced the malondialdehyde content and drip loss. Moreover, meat metabolome revealed that creatine, betaine, l-anserine, inosine 5'-monophosphate, hypoxanthine, inosine and phospholipid, as well as amino acid and purine metabolism pathway connected to the improvements of meat quality, composition and taste of broilers by MG addition. In conclusion, these findings provide convincing evidence regarding the improvements of fresh meat quality, composition and taste of broilers by MG supplementation.
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7
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Kaczmarska K, Taylor M, Piyasiri U, Frank D. Flavor and Metabolite Profiles of Meat, Meat Substitutes, and Traditional Plant-Based High-Protein Food Products Available in Australia. Foods 2021; 10:foods10040801. [PMID: 33917948 PMCID: PMC8068397 DOI: 10.3390/foods10040801] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 03/25/2021] [Accepted: 04/06/2021] [Indexed: 11/16/2022] Open
Abstract
Demand for plant-based proteins and plant-based food products is increasing globally. This trend is driven mainly by global population growth and a consumer shift towards more sustainable and healthier diets. Existing plant-based protein foods and meat mimetics often possess undesirable flavor and sensory properties and there is a need to better understand the formation of desirable meat-like flavors from plant precursors to improve acceptance of novel high-protein plant foods. This study aimed to comprehensively characterize the non-volatile flavor metabolites and the volatiles generated in grilled meat (beef, chicken, and pork) and compare these to commercially available meat substitutes and traditional high-protein plant-based foods (natto, tempeh, and tofu). Solid phase microextraction with gas-chromatography mass-spectrometry was used for elucidation of the flavor volatilome. Untargeted characterization of the non-volatile metabolome was conducted using Orbitrap mass spectrometry and Compound DiscovererTM datamining software. The study revealed greater diversity and higher concentrations of flavor volatiles in plant-based foods in comparison to grilled meat, although the odor activity of specific volatiles was not considered. On average, the total amount of volatiles in plant-based products were higher than in meat. A range of concentrations of free amino acids, dipeptide, tripeptides, tetrapeptides, nucleotides, flavonoids, and other metabolites was identified in meat and plant-based foods.
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Affiliation(s)
| | - Matthew Taylor
- CSIRO Land & Water, Canberra, ACT 2601, Australia
- Correspondence: (M.T.); (D.F.); Tel.: +61-2-6246-4404 (M.T.)
| | - Udayasika Piyasiri
- CSIRO Agriculture and Food, North Ryde, NSW 2113, Australia; (K.K.); (U.P.)
| | - Damian Frank
- CSIRO Agriculture and Food, North Ryde, NSW 2113, Australia; (K.K.); (U.P.)
- Centre for Advanced Food Enginomics, The University of Sydney, Sydney, NSW 2006, Australia
- Correspondence: (M.T.); (D.F.); Tel.: +61-2-6246-4404 (M.T.)
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8
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Meat Quality Parameters and Sensory Properties of One High-Performing and Two Local Chicken Breeds Fed with Vicia faba. Foods 2020; 9:foods9081052. [PMID: 32759805 PMCID: PMC7466303 DOI: 10.3390/foods9081052] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 07/30/2020] [Accepted: 08/01/2020] [Indexed: 11/17/2022] Open
Abstract
The current practices of the poultry industry have raised concerns among consumers. Among these is the culling of day-old male chicks of laying hybrids; a suitable alternative for this could be the use of dual-purpose breeds where both sexes are used. Another practice that causes concern is the import of large quantities of soybeans for feedstuff production. Substitutes for these soybean-based products are regional protein crops, such as faba beans (Vicia faba L.; FBs). The objective of this study was to test the suitability of FB as a locally produced soybean meal replacement for two local dual-purpose chicken breeds and one high-performing layer line. The breast and leg meat of male Bresse Gauloise (BG), Vorwerkhuhn (VH), and White Rock (WR) animals was evaluated for different meat quality parameters: pH, color, water holding capacity, and tenderness. Sensory properties of the samples were evaluated by a trained panel with a conventional descriptive analysis. Results show different effects of FB diets on meat quality parameters in the different breeds. The attributes mostly affected by the diet are related to aroma, flavor, and texture, particularly in VH and WR. Overall, faba beans appear to be an acceptable dietary protein source for rearing these breeds for meat production.
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Xiong G, Xia L, Gao X, Zong X, Qi J, Jia J. Evaluation of the taste profile of traditional Chinese Fuliji Red-cooked Chicken during processing. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1757762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Guoyuan Xiong
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Luyang Xia
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Xueqin Gao
- School of Food and Biology Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, China
| | - Xinxiang Zong
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Jun Qi
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Jingmin Jia
- Technology Department, Suzhou Liulaoer Fuliji Red-cooked Chicken Co., Ltd, Suzhou, China
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10
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Fuertes-Perez S, Hauschild P, Hilgarth M, Vogel RF. Biodiversity of Photobacterium spp. Isolated From Meats. Front Microbiol 2019; 10:2399. [PMID: 31749770 PMCID: PMC6842964 DOI: 10.3389/fmicb.2019.02399] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Accepted: 10/03/2019] [Indexed: 01/01/2023] Open
Abstract
Photobacteria are common psychrophilic bacteria found in marine environments. Recently, several studies revealed high numbers of Photobacterium (P.) spp. on packaged fresh meat. Their occurrence appears relevant for the spoilage of meat, since species of the genus are already known as potent fish spoilage organisms. Here we report on distribution, biodiversity, and specific traits of P. carnosum (n = 31), P. phosphoreum (n = 24), and P. iliopiscarium (n = 3) strains from different foods. Biodiversity was assessed by genomic fingerprinting, diversity index analysis, growth dynamics, comparison of metabolic activities, and antibiotic resistance. We observed a ubiquitous occurrence of the species on all common meats independent of packaging conditions and producer, suggesting contamination during an established processing or packaging step. Regarding biodiversity, the three species differed clearly in their growth properties and metabolic characteristics, with P. phosphoreum growing the fastest and showing the strongest alkalization of the media. On strain level we also recorded variations in enzymatic reactions, acid production, and antibiotic resistances not restricted to specific meat types. This depicts high biodiversity on species and strain level on each contaminated meat sample. Our analysis showed that meat-borne strains of P. phosphoreum and P. iliopiscarium clearly differ from their type strains from a marine habitat. Additionally, we report for the first time isolation of P. carnosum strains from packaged fish, which in contrast showed comparable phenotypic properties to meat-borne strains. This hints at different initial origins of P. phosphoreum/P. iliopiscarium (marine background) and P. carnosum (no demonstrated marine background) contaminations on fish and meat, respectively.
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Affiliation(s)
- Sandra Fuertes-Perez
- Lehrstuhl Technische Mikrobiologie, Technische Universität München, Freising, Germany
| | - Philippa Hauschild
- Lehrstuhl Technische Mikrobiologie, Technische Universität München, Freising, Germany
| | - Maik Hilgarth
- Lehrstuhl Technische Mikrobiologie, Technische Universität München, Freising, Germany
| | - Rudi F Vogel
- Lehrstuhl Technische Mikrobiologie, Technische Universität München, Freising, Germany
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Ali M, Lee SY, Park JY, Jung S, Jo C, Nam KC. Comparison of Functional Compounds and Micronutrients of Chicken Breast Meat by Breeds. Food Sci Anim Resour 2019; 39:632-642. [PMID: 31508593 PMCID: PMC6728819 DOI: 10.5851/kosfa.2019.e54] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Revised: 06/28/2019] [Accepted: 07/18/2019] [Indexed: 11/06/2022] Open
Abstract
The concentrations of functional compounds and micronutrients of chicken breast from native chickens were compared with those from broiler. Totally 200 male chicks from a commercial native chicken (HH) and three newly bred native chicken strains (2A, 2C, and 2D) were reared for about 2 kg of final live weight up to 12 wk. After slaughtered, antioxidant dipeptides, reducing sugar, free amino acids, vitamins, and minerals of the breast muscles were analyzed with those from broilers with similar live weight. Mostly native chicken strains had higher contents of carnosine, anserine, and reducing sugar than the broiler. Especially HH implied the highest values of carnosine and anserine, and 2C did the highest of reducing sugar (p<0.05). Vitamin A contents between native chickens and broiler were not significantly different (p>0.05). The contents of α-tocopherol were significantly higher in 2C than those of HH or broiler (p<0.05). Native chicken strains contained lower cholesterol levels than the broiler. Broiler had higher contents of P, Mg, and Na than native chickens (p<0.05), but it had lower content of Cu than HH or 2A. The savory free amino acids including glutamic acid was highest in 2A than the other native chickens and broiler (p<0.05). This study confirms that certain new strains of native chickens be a good source in terms of functional compounds and micronutrients which can be attractive health promoting nutritional quality factors.
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Affiliation(s)
- Mahabbat Ali
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Seong-Yun Lee
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Ji-Young Park
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Cheorun Jo
- Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
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12
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Mechanical and Biochemical Methods for Rigor Measurement: Relationship with Eating Quality. J FOOD QUALITY 2019. [DOI: 10.1155/2019/1894543] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
Abstract
Meat quality parameters are affected by a complex series of interacting chemical, biochemical, physical, and physiological components that determine not only the suitability for consumption and the conditions for further processing and storage but also consumer acceptability. Deep understanding and careful manipulation of these intrinsic and extrinsic factors have to be taken in account to ensure high quality of meat, with better technological properties and increased safety for consumers. Among meat quality characteristics, meat tenderness has been perceived as the most important factor governing consumer acceptability. Therefore, being able to early predict meat texture and other related parameters in order to guarantee consistent eating quality to the final consumer is one of the most sought-after goals in the meat industry. Accurate measurements of both the biochemical and mechanical characteristics that underpin muscle and its transformation into meat are key factors to an improved understanding of meat quality, but also this early-stage measurements may be useful to develop methods to predict final meat texture. It is the goal of this review to present the available research literature on the historical and contemporary analyses that could be applied in early postmortem stages (pre-rigor and rigor) to determine the biochemical and physical characteristics of the meat that can potentially impact the eating quality.
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13
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Feng X, Jo C, Nam KC, Ahn DU. Impact of electron-beam irradiation on the quality characteristics of raw ground beef. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.03.010] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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Chen G, Cai Y, Su Y, Gao B, Wu H, Cheng J. Effects of Spirulina algae as a feed supplement on nutritional value and flavour components of silkie hens eggs. J Anim Physiol Anim Nutr (Berl) 2019; 103:1408-1417. [PMID: 31131937 DOI: 10.1111/jpn.13125] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Revised: 04/04/2019] [Accepted: 04/26/2019] [Indexed: 12/22/2022]
Abstract
OBJECTIVE Silkie chicken (Gallus gallus domesticus brisson) is also named Chinese Taihe chicken, characterized by blue comb, green earlobes, black skin, meat and bones. This study aimed to evaluate the effects of spirulina feeding on the nutritive value and flavour of silkie hens eggs. METHODS A total of 280 Silkie hens of 42 weeks old were fed 4 different diets, including basal diet and basal diet containing 0.1%, 0.3% and 0.5% spirulina. Each diet group was divided into 70 Silkie hens experimentally. The production performance of silkie hens, the nutritional compositions [e.g., amino acids (AAs) and fatty acids] and flavour substances of silkie hens eggs were compared with control. RESULTS A 0.3% and 0.5% spirulina feeding significantly increased the average egg production rate and average egg weight, while only 0.3% spirulina feeding decreased both the average daily feed intake and feed conversion ratio of silkie hens compared with the controls (p < 0.05). The contents of crude protein, fat, cholesterol and Ca in silkie hens eggs were significantly increased by 0.3% spirulina feeding (p < 0.05). Only fat and cholesterol were significantly increased by 0.5% spirulina but had no significant difference compared with 0.3% spirulina. The flavour, amino acids/total AAs, and saturated fatty acids/unsaturated fatty acids in silkie hens eggs were significantly increased by 0.3% spirulina feeding than other groups (p < 0.05). A total of 46 volatile substances were identified in silkie hens eggs, and the substances of total acids, alkanes and aldehydes were significantly increased by 0.3% spirulina feeding. CONCLUSION Spirulina feeding at a proportion of 0.3% improved the production performance of silkie hens, and nutritive value and flavour of silkie hens eggs.
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Affiliation(s)
- Guoshun Chen
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Yu Cai
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Yingyu Su
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Bolan Gao
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Hongbin Wu
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Jiyou Cheng
- Gaotai Liuhe Ecological Breeding Co., Ltd., Zhangye, China
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15
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The potential role of secondary metabolites in modulating the flavor and taste of the meat. Food Res Int 2019; 122:174-182. [PMID: 31229070 DOI: 10.1016/j.foodres.2019.04.007] [Citation(s) in RCA: 77] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2018] [Revised: 04/03/2019] [Accepted: 04/04/2019] [Indexed: 12/25/2022]
Abstract
Flavor is one of the most significant characteristics of beef palatability and it can eventually affect the consumer's acceptance of a beef product and purchasing habits. Variation in beef quality is large and is due to many factors, such as differences in genetic background, sex, age, management and nutrition. The consumer's decision to purchase beef is guided by the perception of healthiness and a variety of sensory traits including color, tenderness, juiciness, and aroma or flavor. Apart from this, there are several factors including peptides, fatty acids, amino acids, vitamins, fat contents are also play a vital role in determining the taste and flavor of the meat. In this review, we try to explore and explain the potential role of these factors in modulating the flavor and taste of the meat in detail.
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Zhou R, Grant J, Goldberg EM, Ryland D, Aliani M. Investigation of low molecular weight peptides (<1 kDa) in chicken meat and their contribution to meat flavor formation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1728-1739. [PMID: 30226639 DOI: 10.1002/jsfa.9362] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/09/2018] [Revised: 09/04/2018] [Accepted: 09/09/2018] [Indexed: 05/26/2023]
Abstract
BACKGROUND Low molecular weight peptides (LMWPs) (<1 kDa) generated in meat during chilled conditioning can act as flavor precursors in the Maillard reaction with a potential contribution to key volatile organic compound (VOC) formation upon heating. Liquid chromatography/quadrupole time-of-flight mass spectrometry (LC/QTOF-MS) successfully detected 44 LMWPs in chicken breast and thigh muscles stored at 4 °C for up to 6 days. Carnosine (350 mg per 100 g), glutathione (GSH, 20 mg per 100 g) (concentrations based on reported values in the literature) and cysteine glycine (Cys Gly, 5 mg per 100 g) (concentration based on results from LC/QTOF-MS) were used in model systems containing ribose (25 mg per 100 g). The three model systems were heated at 180 °C for 2 h at pH 6.3. VOCs were measured by simultaneous distillation solvent extraction/gas chromatography/mass spectrometry. RESULTS Of 33 VOCs detected, 26 were significantly different (P ≤ 0.05) between the three peptides. The majority of nitrogen-containing volatiles, pyrazines and pyridines, dominated the carnosine mixture, while sulfur-containing VOCs dominated the GSH and Cys Gly peptide mixtures. CONCLUSION Known key aroma compounds such as thiazole (meaty), 2-methyl-3-furanthiol (beef and meat), 2-furfurylthiol (roasted), dihydro-2-methyl-3(2H)-thiophenone (meaty), 2-acetylthiazole (meaty and roasted) and pyrazine (meaty) were detected under conditions specific to aged and thermally treated chicken, suggesting a potential contribution to the overall sensory quality of cooked meat. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Ruiyin Zhou
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Jennifer Grant
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Erin M Goldberg
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Donna Ryland
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Michel Aliani
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
- The Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), St. Boniface Hospital Albrechtsen Research Centre, Winnipeg, Canada
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Zhang Y, Ma Y, Ahmed Z, Geng W, Tang W, Liu Y, Jin H, Jiang F, Wang J, Wang Y. Purification and identification of kokumi‐enhancing peptides from chicken protein hydrolysate. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14122] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Yongsheng Zhang
- State Key Laboratory of Food Nutrition and Safety, China Tianjin University of Science and Technology Tianjin 300457 China
- Tianjin University of Science and Technology Tianjin 300457 China
| | - Yuan Ma
- State Key Laboratory of Food Nutrition and Safety, China Tianjin University of Science and Technology Tianjin 300457 China
- Tianjin University of Science and Technology Tianjin 300457 China
| | - Zaheer Ahmed
- Department of Home & Health Sciences Allama Iqbal Open University (AIOU) Islamabad 44000 Pakistan
| | - Weitao Geng
- State Key Laboratory of Food Nutrition and Safety, China Tianjin University of Science and Technology Tianjin 300457 China
| | - Wei Tang
- Tianjin University of Science and Technology Tianjin 300457 China
| | - Yuan Liu
- Tianjin University of Science and Technology Tianjin 300457 China
| | - Huihui Jin
- Tianjin University of Science and Technology Tianjin 300457 China
| | - Fang Jiang
- Tianjin University of Science and Technology Tianjin 300457 China
| | - Jinju Wang
- State Key Laboratory of Food Nutrition and Safety, China Tianjin University of Science and Technology Tianjin 300457 China
- Tianjin University of Science and Technology Tianjin 300457 China
| | - Yanping Wang
- State Key Laboratory of Food Nutrition and Safety, China Tianjin University of Science and Technology Tianjin 300457 China
- Tianjin University of Science and Technology Tianjin 300457 China
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Fan M, Xiao Q, Xie J, Cheng J, Sun B, Du W, Wang Y, Wang T. Aroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:10242-10251. [PMID: 30196698 DOI: 10.1021/acs.jafc.8b03297] [Citation(s) in RCA: 82] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The unique flavor of Beijing Youji (BJY) chicken broth compared with that of commercial broilers (CB) was investigated by solvent-assisted flavor evaporation combined with AEDA/GC-O (aroma extract dilution analysis of gas chromatography-olfactometry), quantitation, and aroma recombination. A total of 71 odorants with almost the same major odorants (≥10 ng/g broth) were found by GC-O in both BJY and CB broths. However, BJY broth had thirty-two more extra odorants than CB broth, indicating the rich fragrance of the former. Aroma recombination and omission experiments demonstrated that 21 versus 17 odorants (with OAV ≥ 1) contributed significantly to BJY and CB broth aromas, respectively. Those key odorants mainly included sulfur-containing compounds and aliphatic aldehydes, such as 2-methyl-3-furanthiol, 3-(methylthio)propanal, ( E, E)-2,4-decadienal, etc. Furthermore, composition analysis of the meat suggested that the better flavor, with rather more odorants, of BJY broth is probably due to higher contents of polyunsaturated fatty acids and water-soluble flavor precursor, including ribose, cysteine, thiamine, etc., present in the BJY meat.
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Affiliation(s)
- Mengdie Fan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, and Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients , Beijing Technology and Business University (BTBU) , Beijing 100048 , China
| | - Qunfei Xiao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, and Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients , Beijing Technology and Business University (BTBU) , Beijing 100048 , China
| | - Jianchun Xie
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, and Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients , Beijing Technology and Business University (BTBU) , Beijing 100048 , China
| | - Jie Cheng
- Institute of Quality Standard and Testing Technology for Agro-Products of CAAS , Beijing 100081 , China
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, and Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients , Beijing Technology and Business University (BTBU) , Beijing 100048 , China
| | - Wenbin Du
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, and Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients , Beijing Technology and Business University (BTBU) , Beijing 100048 , China
| | - Yaxin Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, and Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients , Beijing Technology and Business University (BTBU) , Beijing 100048 , China
| | - Tianze Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, and Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients , Beijing Technology and Business University (BTBU) , Beijing 100048 , China
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Growth performance, economic benefits and sensory characteristics of meat from broilers finished on Acacia anguistissima leaf meal-based diets. Trop Anim Health Prod 2018; 50:1485-1491. [PMID: 29654501 DOI: 10.1007/s11250-018-1585-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2017] [Accepted: 04/02/2018] [Indexed: 10/17/2022]
Abstract
The objective of the study was to determine growth performance, viscera organ development, economic benefit and sensory characteristics of meat from broilers finished on Acacia anguistissima leaf meal-based diets. One hundred and eighty Cobb 500-day-old chicks were used in the study. Acacia anguistissima was used as a protein source and included in broiler diets at 0, 50 and 100 g/kg. Total feed intake (TFI), average daily gain (ADG), and gain to feed ratio (G:F) and cost benefit analysis were determined. There were no differences in TFI of broilers across treatments diets. Average daily gain and gain to feed (G:F) ratio were low (P < 0.05) for broilers feeding on diet with100 g/kg acacia meal. Highest returns from weight gain were obtained from broiler chickens fed on diet with 50 g/kg inclusion level of A. anguistissima (P < 0.05). Intestinal length increased with inclusion level of A. anguistissima whereas liver and spleen weight decreased with inclusion level of A. anguistissima (P < 0.05). Female consumers gave higher scores for overall flavour intensity than male consumers (P < 0.05). Treatment diets influenced consumer sensory characteristics of broiler meat (P < 0.05). High sensory scores were observed for overall flavour intensity (OFI) for both boiled and deep fried meat from broilers fed 100 g/kg A. anguistissima. It can be concluded that A. anguistissima meal can be used effectively up to 50 g/kg in broiler diets without compromising performance of chickens and can influence a few sensory characteristics.
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Wojnowski W, Majchrzak T, Dymerski T, Gębicki J, Namieśnik J. Poultry meat freshness evaluation using electronic nose technology and ultra-fast gas chromatography. MONATSHEFTE FUR CHEMIE 2017; 148:1631-1637. [PMID: 28824203 PMCID: PMC5541116 DOI: 10.1007/s00706-017-1969-x] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/26/2017] [Accepted: 03/19/2017] [Indexed: 11/28/2022]
Abstract
ABSTRACT To ensure that chicken meat products are safe to consume, it is important to be able to reliably determine its shelf-life. To assess the applicability of ultra-fast gas chromatography and electronic nose technology in evaluation of poultry, an analysis of the headspace of ground chicken meat samples refrigerated over a period of 7 days was performed. Chemometric techniques were used to mine additional information from a multiparametric data set. As a reference, sensory evaluation was also conducted, and several volatile chemical compounds that can potentially be used as poultry meat decomposition indicators were identified. The obtained results suggest the possibility of using both techniques to supplement the established methods of chicken meat quality assessment. GRAPHICAL ABSTRACT
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Affiliation(s)
- Wojciech Wojnowski
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland
| | - Tomasz Majchrzak
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland
| | - Tomasz Dymerski
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland
| | - Jacek Gębicki
- Department of Chemical and Process Engineering, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland
| | - Jacek Namieśnik
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland
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Domínguez-Álvarez J, Mateos-Vivas M, Rodríguez-Gonzalo E, García-Gómez D, Bustamante-Rangel M, Delgado Zamarreño MM, Carabias-Martínez R. Determination of nucleosides and nucleotides in food samples by using liquid chromatography and capillary electrophoresis. Trends Analyt Chem 2017. [DOI: 10.1016/j.trac.2017.04.005] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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22
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Liu D, Li S, Wang N, Deng Y, Sha L, Gai S, Liu H, Xu X. Evolution of Taste Compounds of Dezhou-Braised Chicken During Cooking Evaluated by Chemical Analysis and an Electronic Tongue System. J Food Sci 2017; 82:1076-1082. [PMID: 28407240 DOI: 10.1111/1750-3841.13693] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2016] [Revised: 02/15/2017] [Accepted: 02/21/2017] [Indexed: 11/29/2022]
Abstract
This paper aimed to study the time course changes in taste compounds of Dezhou-braised chicken during the entire cooking process mainly consisting of deep-frying, high-temperature boiling, and low-temperature braising steps. For this purpose, meat samples at different processing stages were analyzed for 5'-nucleotides and free amino acids, and were also subjected to electronic tongue measurements. Results showed that IMP, Glu, Lys, and sodium chloride were the main compounds contributing to the taste attributes of the final product. IMP and Glu increased in the boiling step and remained unchanged in the following braising steps. Meanwhile, decrease in Lys content and increase in sodium chloride content were observed over time in both boiling and braising steps. Intensities for bitterness, saltiness, and Aftertaste-B obtained from the electronic tongue analysis were correlated with the concentrations of these above chemical compounds. Therefore, the electronic tongue system could be applied to evaluate the taste development of Dezhou-braised chicken during processing.
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Affiliation(s)
- Dengyong Liu
- College of Food Science and Technology, Bohai Univ., Jinzhou, Liaoning, 121013, China
| | - Shengjie Li
- College of Food Science and Technology, Bohai Univ., Jinzhou, Liaoning, 121013, China
| | - Nan Wang
- College of Food Science and Technology, Bohai Univ., Jinzhou, Liaoning, 121013, China
| | - Yajun Deng
- College of Food Science and Technology, Bohai Univ., Jinzhou, Liaoning, 121013, China
| | - Lei Sha
- College of Food Science and Technology, Bohai Univ., Jinzhou, Liaoning, 121013, China
| | - Shengmei Gai
- College of Food Science and Technology, Bohai Univ., Jinzhou, Liaoning, 121013, China
| | - Huan Liu
- College of Food Science and Technology, Bohai Univ., Jinzhou, Liaoning, 121013, China
| | - Xinglian Xu
- Natl. Center of Meat Quality and Safety Control, Nanjing Agricultural Univ., Nanjing, 210095, China
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23
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Feng X, Moon SH, Lee HY, Ahn DU. Effect of irradiation on the degradation of nucleotides in turkey meat. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.05.040] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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24
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Oltra OR, Farmer LJ, Gordon AW, Moss BW, Birnie J, Devlin DJ, Tolland ELC, Tollerton IJ, Beattie AM, Kennedy JT, Farrell D. Identification of sensory attributes, instrumental and chemical measurements important for consumer acceptability of grilled lamb Longissimus lumborum. Meat Sci 2015; 100:97-109. [PMID: 25460112 DOI: 10.1016/j.meatsci.2014.09.007] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2014] [Revised: 09/10/2014] [Accepted: 09/15/2014] [Indexed: 10/24/2022]
Abstract
In this study, important eating quality attributes that influence consumer liking for grilled lamb loin have been identified using preference mapping techniques. The eating quality attributes identified as driving the consumer liking of lamb loin steaks were “tenderness”, “sweet flavour”, “meaty aftertaste”, “roast lamb flavour” and “roast lamb aftertaste”. In contrast, the texture attribute “rubbery” and the flavour attributes “bitter flavour” and "bitter aftertaste" had a negative influence on consumer perceptions. Associations were observed between eating quality and a number of instrumental and chemical measurements. Warner Bratzler Shear Force showed an association with “rubbery” texture and a negative association with “tenderness” and consumer liking scores. The compounds, glucose, glucose-6-phosphate, inosine, inosine monophosphate and adenosine monophosphate were associated with the attributes, “sweet flavour”,“meaty aftertaste”, “roast lamb flavour”, “roast lamb aftertaste” and with consumer scores for liking of lamb which is probably caused by the role some of these compounds play as precursors of flavour and as taste compounds.
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25
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Jarošová A, Lichovníková M, Straka P. The effect of age of sensory meat quality of males of laying hybrids. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2014. [DOI: 10.11118/actaun200856050105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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26
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Lin M, Liu X, Xu Q, Song H, Li P, Yao J. Aroma-active components of yeast extract pastes with a basic and characteristic meaty flavour. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:882-889. [PMID: 23900959 DOI: 10.1002/jsfa.6330] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/25/2013] [Revised: 07/19/2013] [Accepted: 07/30/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Aroma-active compounds, together with sugars, amino acids, fat and nucleotides, are the main chemical species determining the characteristic aroma and taste of food. For selecting yeast extract pastes products with a less undesirable aroma, the aroma-active compounds that affect the overall consumer acceptance of yeast extract pastes products were analysed in this work. RESULTS The aroma-active compounds of yeast extract pastes were extracted by using dynamic headspace extraction or simultaneous distillation extraction, and were detected by gas chromatography-olfactrometry-mass spectrometry in conjunction with dynamic headspace dilution analysis or aroma extract dilution analysis. Sensory results revealed that a meaty, roasted aroma was the dominant of overall aroma. The important aroma-active compounds referred in this work were mainly aldehydes, acids, ketones, furan derivatives, pyrazines, and sulfur-containing compounds. Of these, six volatile compounds such as 3-methylbutanal, 2,3-butanedione, 2,3,5-trimethyl-pyrazin, acetic acid ethenyl ester, 2-acetyl-1-pyrroline and (E,E)-2,4-decadienal had never been reported before as key aroma-active compounds of yeast extract pastes. CONCLUSIONS The key aroma-active compounds were identified in basic and characteristic meaty flavour yeast extract pastes, and their characterisation was determined.
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Affiliation(s)
- Meili Lin
- Laboratory of Molecular Sensory Science, Beijing Technology and Business University, 11, Fucheng Road, Beijing, 100048, China
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27
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Resconi VC, Escudero A, Campo MM. The development of aromas in ruminant meat. Molecules 2013; 18:6748-81. [PMID: 23749162 PMCID: PMC6270652 DOI: 10.3390/molecules18066748] [Citation(s) in RCA: 120] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2013] [Revised: 05/26/2013] [Accepted: 06/04/2013] [Indexed: 12/02/2022] Open
Abstract
This review provides an update on our understanding of the chemical reactions (lipid oxidation, Strecker and Maillard reactions, thiamine degradation) and a discussion of the principal aroma compounds derived from those reaction or other sources in cooked meat, mainly focused on ruminant species. This knowledge is essential in order to understand, control, and improve the quality of food products. More studies are necessary to fully understand the role of each compound in the overall cooked meat flavour and their possible effect in consumer acceptability.
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Affiliation(s)
- Virginia C. Resconi
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, c/ Miguel Servet 177, 50013-Zaragoza, Spain; E-Mail:
- Author to whom correspondence should be addressed; E-Mail: ; Tel.: +34-976-761-000; Fax: +34-976-761-590
| | - Ana Escudero
- Departamento de Química Analítica, Facultad de Ciencias, Universidad de Zaragoza, c/ Pedro Cerbuna 12, 50009-Zaragoza, Spain; E-Mail:
| | - María M. Campo
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, c/ Miguel Servet 177, 50013-Zaragoza, Spain; E-Mail:
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28
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Post-slaughter changes in ATP metabolites, reducing and phosphorylated sugars in chicken meat. Meat Sci 2012; 94:55-62. [PMID: 23376434 DOI: 10.1016/j.meatsci.2012.11.032] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2012] [Revised: 11/06/2012] [Accepted: 11/13/2012] [Indexed: 11/22/2022]
Abstract
The formation of ATP breakdown products in chicken M. pectoralis major post-slaughter is reported. The concentrations of metabolites were followed in chicken breast throughout the carcass processing post-slaughter and during chilled storage. The concentration of glucose remains similar throughout the period whilst that of glucose-6-phosphate decreases linearly. Glucose and glucose-6-phosphate concentrations were inversely related to the pHu of the breast meat throughout chilled storage. Rapid post-mortem glycolysis and high pHu values suggest the occurrence of stress at and pre-slaughter. Whilst ATP, ADP and AMP were rapidly broken down, the concentration of IMP rose rapidly and remained high. Concentrations of inosine, ribose and hypoxanthine increased gradually post-slaughter but an initial increase in ribose phosphate was not sustained. Most of the potential ribose present in chicken meat, believed to be important for flavor formation, remains bound in the form of inosine and IMP. There is evidence that additional breakdown pathways for ribose and ribose-5-phosphate may deplete the concentrations of these precursors.
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29
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Jones GS, Bouton A, Jones KL, Cauble AC, Laffitte L, Dawson P, Sharp J, Condrasky MD. Analysis of the Effect That Holding Time Has on the Perceived Sensory Quality and Acceptability of Poached Chicken. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2012. [DOI: 10.1080/15428052.2012.706120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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30
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Madruga M, Elmore J, Oruna-Concha M, Balagiannis D, Mottram D. Determination of some water-soluble aroma precursors in goat meat and their enrolment on flavour profile of goat meat. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.04.004] [Citation(s) in RCA: 78] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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31
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Dyubele N, Muchenje V, Nkukwana T, Chimonyo M. Consumer sensory characteristics of broiler and indigenous chicken meat: A South African example. Food Qual Prefer 2010. [DOI: 10.1016/j.foodqual.2010.04.005] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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32
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Hydrophilic Interaction Chromatography (HILIC) in the Analysis of Relevant Quality and Safety Biochemical Compounds in Meat, Poultry and Processed Meats. FOOD ANAL METHOD 2010. [DOI: 10.1007/s12161-010-9149-1] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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33
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Rizzi C, Marangon A, Chiericato GM. Effect of Genotype on Slaughtering Performance and Meat Physical and Sensory Characteristics of Organic Laying Hens. Poult Sci 2007; 86:128-35. [PMID: 17179427 DOI: 10.1093/ps/86.1.128] [Citation(s) in RCA: 56] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Slaughtering yields and some meat physical and sensorial parameters of laying hens reared under organic system production were studied. The hens belonged to both Italian dual-purpose breeds [Ermellinata di Rovigo (ER; brown eggshell) and Robusta Maculata (RM; brown eggshell)] as well as hybrid genotypes [Hy Line White 36 (white eggshell) and Hy Line Brown (brown eggshell)]. The birds were reared under organic farming system production from 24 to 44 wk of age, when they were slaughtered. They were reared throughout summer and autumn, and the temperature ranged from about 28 to 3 degrees C. Local breeds presented higher (P < 0.01) live BW and dressing percentage compared with hybrids. The RM and ER carcasses had (P < 0.01) the highest breast and leg (thigh and drumstick) percentage, respectively. The muscle-bone ratio of the Hy Line White 36 drumstick was lower (P < 0.05) than the RM ratio, whereas the other groups were intermediate. The ER breast presented the highest (P < 0.01) lightness value and the lowest (P < 0.01) final pH value compared with the other 3 groups. The breast meat significantly differed according to genotype for almost all the studied sensorial parameters (adhesivity, fibrousness, chewiness, solubility, juiciness, tenderness, shear resistance), with the exception of aroma and odor intensity. In the thigh, genotype significantly affected aroma, adhesivity, fibrousness, solubility, tenderness, and shear resistance.
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Affiliation(s)
- C Rizzi
- Department of Animal Science, Viale dell'Università, 16, 35020 Legnaro, Padova, Italy.
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34
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Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Treatment of poultry carcasses with chlorine dioxide, acidified sodium chlorite, trisodium phosphate and peroxyacids. EFSA J 2006. [DOI: 10.2903/j.efsa.2006.297] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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