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Food Chem

Title:		Enhanced flavor strength of broth prepared from chicken following short-term frozen storage
Author(s):		Qi J; Zhang WW; Xu Y; Xie XF; Xiong GY; Xu XL; Zhou GH; Ye M;
Address:		"Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China. Electronic address: junqi86@hotmail.com. Anhui Qingsong Food Company Limited, Hefei 230088, China. Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China. Laboratory of Meat Processing and Quality Control of Ministry of Education, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China"
Journal Title:		Food Chem
Year:		2021
Volume:		20210326
Issue:
Page Number:		129678 -
DOI:		10.1016/j.foodchem.2021.129678
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"This study investigated the effect of frozen storage periods (0, 2, 4, 6, or 8 weeks) of raw meat and stewing on the flavor of chicken broth. With the increased storage duration of frozen raw material, the contents of the free amino acids, nucleotides and mineral elements in the broth decreased significantly, especially within the first 4 weeks, and then increased significantly. Meanwhile, the volatile compounds showed the reverse trend. The results from the E-nose, E-tongue and sensory evaluation indicated a progressive difference in overall flavor profiles between the samples. The sensory scores of the meaty and fatty traits reached a maximum as raw chicken meat was stored for 4 weeks at -18 degrees C, which should be related to the increased contents of aldehydes and 2-pentyl furan. Overall, the limited storage duration of frozen raw meat can enhance the flavor of chicken broth"
Keywords:		"Amino Acids/analysis Animals Chickens Chromatography, High Pressure Liquid Cooking/*methods Electronic Nose Freezing Gas Chromatography-Mass Spectrometry Meat/*analysis Taste Time Factors Volatile Organic Compounds/analysis Aroma traits Chicken broth Froz;"
Notes:		"MedlineQi, Jun Zhang, Wen-Wen Xu, Ying Xie, Xiao-Fei Xiong, Guo-Yuan Xu, Xing-Lian Zhou, Guang-Hong Ye, Min eng England 2021/04/04 Food Chem. 2021 Sep 15; 356:129678. doi: 10.1016/j.foodchem.2021.129678. Epub 2021 Mar 26"