« Previous AbstractTesting of the attract and kill technique against Cydia pomonella in Croatia    Next AbstractProtease helps yeast find mating partners »

Foods

Title:		Physicochemical Characteristics and Flavor-Related Compounds of Fresh and Frozen-Thawed Thigh Meats from Chickens
Author(s):		Barido FH; Kim HJ; Shin DJ; Kwon JS; Kim HJ; Kim D; Choo HJ; Nam KC; Jo C; Lee JH; Lee SK; Jang A;
Address:		"Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea. Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea. Poultry Research Institute, National Institute of Animal Science, Pyeongchang 25342, Korea. Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea. Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea"
Journal Title:		Foods
Year:		2022
Volume:		20220927
Issue:		19
Page Number:		-
DOI:		10.3390/foods11193006
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"The physicochemical characteristics and flavor-related compounds of thigh meat derived from diverse Korean native chickens (KNC), namely Hanhyup No. 3 (HH3), Woorimatdag No 1 (WRMD 1), and Woorimatdag No 2 (WRMD 2), under fresh and frozen-thawed conditions were studied and compared with those of commercial broilers (CB). Regardless of the breed, KNC showed a higher (p < 0.05) percentage of linoleic and arachidonic acid. The highest proportion of docosahexaenoic acid was observed in WRMD 2. Despite having a higher collagen content, thigh meat derived from KNC maintained a similar texture profile in comparison to that of CB. The concentrations of most free amino acids (FAA), except for taurine, tryptophan, and carnosine, were higher in frozen-thawed meat than in fresh meat. Regarding volatile organic compounds (VOC), following freezing, the concentration of favorable VOCs increased in CB, but decreased in WRMD 1, suggesting a loss of pleasant flavor in frozen-thawed meat. This study indicated that changes in VOCs, including hydrocarbons (d-limonene, heptadecane, hexadecane, naphthalene, pentadecane, 3-methyl-, tridecane), esters (arsenous acid, tris(trimethylsilyl) ester, decanoic acid, ethyl ester, hexadecanoic acid, ethyl ester), alcohol (1-hexanol, 2-ethyl-), ketones (5,9-undecadien-2-one, 6,10-dimethyl-), and aldehydes (pentadecanal-, tetradecanal, tridecanal), may be a promising marker for distinguishing between fresh and frozen-thawed chicken thigh meat. These findings are of critical importance as preliminary data for developing high-quality chicken meat products"
Keywords:		Korean native chickens frozen-thawed organoleptic properties physicochemical thigh meat;
Notes:		"PubMed-not-MEDLINEBarido, Farouq Heidar Kim, Hye-Jin Shin, Dong-Jin Kwon, Ji-Seon Kim, Hee-Jin Kim, Dongwook Choo, Hyo-Jun Nam, Ki-Chang Jo, Cheorun Lee, Jun-Heon Lee, Sung-Ki Jang, Aera eng PJ016205/Rural Development Administration/ Switzerland 2022/10/15 Foods. 2022 Sep 27; 11(19):3006. doi: 10.3390/foods11193006"