Taste-related and volatile organic compounds of fresh and frozen–thawed chicken breast meat
The effect of frozen storage (−18°C for 2 months) and thawing (4°C for 16 h) on the taste-related compounds and volatile organic compounds (VOCs) in chicken breast meat was studied. After freeze–thawing, inosine monophosphate levels in chicken meat decreased and inosine levels increased. Free amino...
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| Format: | Article |
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Korean Society of Animal Sciences and Technology
2024-11-01
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| Series: | Journal of Animal Science and Technology |
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| Online Access: | http://www.ejast.org/archive/view_article?doi=10.5187/jast.2023.e125 |
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| author | Dong-Jin Shin Cheorun Jo Dongwook Kim Yousung Jung Jun-Heon Lee Ki-Chang Nam Hyo-Joon Choo Aera Jang |
| author_facet | Dong-Jin Shin Cheorun Jo Dongwook Kim Yousung Jung Jun-Heon Lee Ki-Chang Nam Hyo-Joon Choo Aera Jang |
| author_sort | Dong-Jin Shin |
| collection | DOAJ |
| description | The effect of frozen storage (−18°C for 2 months) and thawing (4°C for 16 h) on the taste-related compounds and volatile organic compounds (VOCs) in chicken breast meat was studied. After freeze–thawing, inosine monophosphate levels in chicken meat decreased and inosine levels increased. Free amino acid content increased significantly, regardless of bitter, sweet, or umami amino acids. Increase in arachidonic, eicosapentaenoic, adrenic, and docosahexaenoic acids after freeze–thaw cycle was observed suggesting the impact of lipid oxidation during freezing and thawing. Total 95 VOCs were detected, and multivariate analysis discriminated the differences in aroma- and taste-related compounds. The variable importance in the projection score indicated that the total amounts of sweet and bitter amino acids, inosine monophosphate, ketones, oxetane, and 3,3-dimethyl-2-butanone were important in discriminating between fresh and frozen–thawed chicken meat. The freeze–thawing altered the flavor of fresh chicken meat, and these important compounds could be utilized as markers for characterizing fresh or frozen-thawed meat. |
| format | Article |
| id | doaj-art-24a7be9e76934e50be7657fcfa9c3d24 |
| institution | DOAJ |
| issn | 2672-0191 2055-0391 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | Korean Society of Animal Sciences and Technology |
| record_format | Article |
| series | Journal of Animal Science and Technology |
| spelling | doaj-art-24a7be9e76934e50be7657fcfa9c3d242025-08-20T02:50:23ZengKorean Society of Animal Sciences and TechnologyJournal of Animal Science and Technology2672-01912055-03912024-11-016661221123610.5187/jast.2023.e125Taste-related and volatile organic compounds of fresh and frozen–thawed chicken breast meatDong-Jin Shin0Cheorun Jo1Dongwook Kim2Yousung Jung3Jun-Heon Lee4Ki-Chang Nam5Hyo-Joon Choo6Aera Jang7Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, KoreaDepartment of Agricultural Biotechnology, Seoul National University, Seoul 08826, KoreaDepartment of Applied Animal Science, Kangwon National University, Chuncheon 24341, KoreaDepartment of Applied Animal Science, Kangwon National University, Chuncheon 24341, KoreaDepartment of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, KoreaDepartment of Animal Science and Technology, Sunchon National University, Suncheon 57922, KoreaPoultry Research Institute, National Institute of Animal Science, Pyengchang 25342, KoreaDepartment of Applied Animal Science, Kangwon National University, Chuncheon 24341, KoreaThe effect of frozen storage (−18°C for 2 months) and thawing (4°C for 16 h) on the taste-related compounds and volatile organic compounds (VOCs) in chicken breast meat was studied. After freeze–thawing, inosine monophosphate levels in chicken meat decreased and inosine levels increased. Free amino acid content increased significantly, regardless of bitter, sweet, or umami amino acids. Increase in arachidonic, eicosapentaenoic, adrenic, and docosahexaenoic acids after freeze–thaw cycle was observed suggesting the impact of lipid oxidation during freezing and thawing. Total 95 VOCs were detected, and multivariate analysis discriminated the differences in aroma- and taste-related compounds. The variable importance in the projection score indicated that the total amounts of sweet and bitter amino acids, inosine monophosphate, ketones, oxetane, and 3,3-dimethyl-2-butanone were important in discriminating between fresh and frozen–thawed chicken meat. The freeze–thawing altered the flavor of fresh chicken meat, and these important compounds could be utilized as markers for characterizing fresh or frozen-thawed meat. http://www.ejast.org/archive/view_article?doi=10.5187/jast.2023.e125Chicken meatFrozen–thawedAroma compoundTaste-related compoundVolatile organic compound |
| spellingShingle | Dong-Jin Shin Cheorun Jo Dongwook Kim Yousung Jung Jun-Heon Lee Ki-Chang Nam Hyo-Joon Choo Aera Jang Taste-related and volatile organic compounds of fresh and frozen–thawed chicken breast meat Journal of Animal Science and Technology Chicken meat Frozen–thawed Aroma compound Taste-related compound Volatile organic compound |
| title | Taste-related and volatile organic compounds of fresh and frozen–thawed chicken breast meat |
| title_full | Taste-related and volatile organic compounds of fresh and frozen–thawed chicken breast meat |
| title_fullStr | Taste-related and volatile organic compounds of fresh and frozen–thawed chicken breast meat |
| title_full_unstemmed | Taste-related and volatile organic compounds of fresh and frozen–thawed chicken breast meat |
| title_short | Taste-related and volatile organic compounds of fresh and frozen–thawed chicken breast meat |
| title_sort | taste related and volatile organic compounds of fresh and frozen thawed chicken breast meat |
| topic | Chicken meat Frozen–thawed Aroma compound Taste-related compound Volatile organic compound |
| url | http://www.ejast.org/archive/view_article?doi=10.5187/jast.2023.e125 |
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