| Title: | Use of egg yolk phospholipids to generate chicken meat odorants |
| Author(s): | Chen DW; Balagiannis DP; Parker JK; |
| Address: | "Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China; Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK. Electronic address: chendw@gxu.edu.cn. Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK" |
| DOI: | 10.1016/j.foodchem.2019.01.184 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Lipids, particularly phospholipids, are known to play a significant role in the characteristic aroma of the different meat species. Both neutral lipids and phospholipids were extracted from egg yolk and added to minced chicken (1% w/w) prior to cooking in water at 100?ª+ degrees C for 20?ª+min. Sensory analysis of the broths showed that the addition of phospholipids significantly increased the chicken meat aroma whereas the addition of neutral lipids did not. GC-MS analysis showed a significant increase in most of the lipid-derived volatile components when the phospholipids were added, especially 2,4-decadienal, which is a characteristic odour impact compound in chicken. There were very few significant changes in the volatile profile when the neutral lipids were added. These data provide direct evidence that the addition of phospholipids can enhance chicken meat aroma, and addition of egg yolk phospholipids could be applied to improve chicken meat aroma" |
| Keywords: | "Animals Chickens Cooking Egg Yolk/*metabolism Gas Chromatography-Mass Spectrometry Meat/*analysis Odorants/*analysis Phospholipids/*chemistry Principal Component Analysis Temperature Volatile Organic Compounds/analysis/chemistry Water/chemistry 2, 4-decadi;" |
| Notes: | "MedlineChen, De-Wei Balagiannis, Dimitrios P Parker, Jane K eng England 2019/03/05 Food Chem. 2019 Jul 15; 286:71-77. doi: 10.1016/j.foodchem.2019.01.184. Epub 2019 Feb 7" |
