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Food Chem

Title:		Volatile and nonvolatile taste compounds and their correlation with umami and flavor characteristics of chicken nuggets added with milkfat and potato mash
Author(s):		Sabikun N; Bakhsh A; Rahman MS; Hwang YH; Joo ST;
Address:		"Division of Applied Life Science (BK21(+)), Gyeongsang National University, Jinju 52828, South Korea. Department of Food Engineering and Technology, State University of Bangladesh, Dhaka 1205, Bangladesh. Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, South Korea. Division of Applied Life Science (BK21(+)), Gyeongsang National University, Jinju 52828, South Korea; Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, South Korea. Electronic address: stjoo@gnu.ac.kr"
Journal Title:		Food Chem
Year:		2021
Volume:		20201028
Issue:
Page Number:		128499 -
DOI:		10.1016/j.foodchem.2020.128499
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"This study investigated the chemical compounds and umami characteristics of chicken nuggets using spent meat (SM) enriched with milkfat (MF) and potato mash (PM). Four different spent nuggets (SNs) i.e. T1 (75% SM, 5% MF), T2 (70% SM, 8% MF, 2% PM), T3 (65% SM, 11% MF, 4% PM), and T4 (60% SM, 14% MF, 6% PM) were developed and compared with control using broiler chicken muscles (without MF and PM). Most abundant volatiles were trimethyldodecane, camphene, 5-ethyl-2,2,3-trimethylheptane, 3,6-dimethylundecane, 2,2,4-trimethylheptane, and alpha-pinene, and their intensities were highest for T2. Umami-taste characteristics were better explained by partial least squares regression (PLS-R) than other taste variables assessed by electronic tongue. T2 and T3 had higher 5'-nucleotides (GMP, AMP, ADP) and umami-taste amino acids (aspartic and glutamic acids) resulting in increased equivalent umami concentration than the control, T1, and T4. This study may be useful for the egg industries to utilize spent hens"
Keywords:		Animals *Chickens Meat/*analysis Solanum tuberosum/*chemistry *Taste Volatile Organic Compounds/*analysis Chicken nugget Electronic tongue Milkfat Non-volatile taste compounds Spent meat Umami Volatile compounds;
Notes:		"MedlineSabikun, Nahar Bakhsh, Allah Rahman, M Shafiur Hwang, Young-Hwa Joo, Seon-Tea eng England 2020/11/09 Food Chem. 2021 May 1; 343:128499. doi: 10.1016/j.foodchem.2020.128499. Epub 2020 Oct 28"