|
2
|
Li X, Zhu J, Qi J, Wang P, Xu X, Zhou G. Superchilled storage (-2.5 ± 1°C) extends the retention of taste-active and volatile compounds of yellow-feather chicken soup. Anim Sci J 2018; 89:906-918. [PMID: 29665200 DOI: 10.1111/asj.13004] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2017] [Accepted: 01/18/2018] [Indexed: 12/20/2022]
Abstract
This work investigated the effects of refrigerated storage (RS: 4 ± 1°C) and superchilled storage (SS: -2.5 ± 1°C) on non-volatile and volatile compounds in chicken soup made from Chinese yellow-feather broilers. The results from total viable count (TVC) and coliform analysis showed that soups were safe for human consumption after a storage period of 42 days. SS resulted in a significantly (p < .05) higher content of free amino acids (umami and sweet taste) and 5'-nucleotides (inosine 5'-monophosphate and adenosine 5'-monophosphate) from 21 to 42 days compared to RS. Hexanal, (E)-2-decenal, (E,E)-2,4-decadienal and 2-pentyl furan were described as the primary odorants. SS showed significantly lower values (p < .05) for ketones and hydrocarbons, higher values for aldehydes and alcohols from 14 to 42 days, when compared to RS. The results suggest that SS improved the flavor retention of chicken soup after 21 days of storage and is a potential alternative treatment compared to RS.
Collapse
Affiliation(s)
- Xiao Li
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Nanjing, Jiangsu, China.,Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing, Jiangsu, China.,College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Jing Zhu
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Nanjing, Jiangsu, China.,Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing, Jiangsu, China.,College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Jun Qi
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Nanjing, Jiangsu, China.,Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing, Jiangsu, China.,College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Peng Wang
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Nanjing, Jiangsu, China.,Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing, Jiangsu, China.,College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Xinglian Xu
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Nanjing, Jiangsu, China.,Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing, Jiangsu, China.,College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Guanghong Zhou
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Nanjing, Jiangsu, China.,Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing, Jiangsu, China.,College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| |
Collapse
|
|
4
|
Jayasena DD, Jung S, Kim HJ, Alahakoon AU, Nam KC, Jo C. Effect of Sex on Flavor-related and Functional Compounds in Freeze-dried Broth Made from Korean Native Chicken. Korean J Food Sci Anim Resour 2014; 34:448-56. [PMID: 26761282 PMCID: PMC4662148 DOI: 10.5851/kosfa.2014.34.4.448] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2014] [Revised: 06/17/2014] [Accepted: 06/17/2014] [Indexed: 12/28/2022] Open
Abstract
Studies on the flavour characteristics of meat-based broth, quantification of flavour-related and functional compounds, and factors affecting the availability of such compounds are minimal. The present study was designed to determine the effects of sex on flavor-related and functional compounds in freeze-dried broth (FDB) made from Korean native chickens (KNC). Male and female KNC from a commercial strain (WoorimatdagTM) were reared under similar commercial conditions. FDB was separately prepared using male and female birds aged 100 d (six birds of each sex) and analyzed for nucleotide, free amino acid, betaine, carnitine, carnosine, anserine, and creatine contents, and fatty acid composition. The levels of betaine, carnitine and creatine in FDB were not significantly different between the two sexes (p>0.05) in KNC. Carnosine and anserine were not detected in FDB samples. However, FDB from female chickens had significantly higher inosine-5-monophosphate and arachidonic acid contents than did FDB from male chickens. FDB prepared with male KNC contained higher levels of inosine, linoleic acid, glycine, alanine, lysine, and serine (p<0.05). However, glutamic acid, oleic acid, and DHA were present in comparable amounts (p>0.05) in FDB made from male and female KNC. Our findings suggest that the sex of KNC has significant effect on the contents of flavor-related compounds, but not functional compounds.
Collapse
Affiliation(s)
- Dinesh D Jayasena
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea; Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka
| | - Samooel Jung
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| | - Hyun Joo Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Korea
| | - Amali U Alahakoon
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| | - Ki Chang Nam
- Department of Animal Science and Biotechnology, Sunchon National University, Suncheon 540-742, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Korea
| |
Collapse
|