Taste-related and volatile organic compounds of fresh and frozen–thawed chicken breast meat

다국어 초록 (Multilingual Abstract)

The effect of frozen storage (−18℃ for 2 months) and thawing (4℃ 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.

참고문헌 (Reference)

1 Biller E, "The profile of volatile compounds in the outer and inner parts of broiled pork neck is strongly influenced by the acetic-acid marination conditions" 121 : 292-301, 2016

2 Conchillo A, "The effect of cooking and storage on the fatty acid profile of chicken breast" 106 : 301-306, 2004

3 Kęska P, "Taste-active peptides and amino acids of pork meat as components of drycured meat products : an in-silico study" 32 : e12301-, 2017

4 Kawai M, "Taste enhancements between various amino acids and IMP" 27 : 739-745, 2002

5 Qi J, "Short-term frozen storage of raw chicken meat improves its flavor traits upon stewing" 142 : 111029-, 2021

6 Tu T, "Screening out important substances for distinguishing Chinese indigenous pork and hybrid pork and identifying different pork muscles by analyzing the fatty acid and nucleotide contents" 350 : 129219-, 2021

7 Lv J, "Relationships between bacterial community and metabolites of sour meat at different temperature during the fermentation" 307 : 108286-, 2019

8 김현철 ; 최주희 ; 남기창 ; 정사무엘 ; 조철훈, "Productivity and meat quality of the new crossbred Korean native chickens compared with commercial breeds" 45 : 125-135, 2018

9 OECD, "OECD-FAO agricultural outlook 2021-2030" OECD 43-44, 2021

10 Chen DW, "Non-volatile taste active compounds in the meat of Chinese mitten crab(Eriocheir sinensis)" 104 : 1200-1205, 2007

11 Coombs CE, "Long-term red meat preservation using chilled and frozen storage combinations: a review" 125 : 84-94, 2017

12 Van Ba H, "Latest research into quality control" InTechOpen 145-176, 2012

13 Dashdorj D, "Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors : an overview" 241 : 157-171, 2015

14 Haug A, "Individual variation and intraclass correlation in arachidonic acid and eicosapentaenoic acid in chicken muscle" 9 : 37-, 2010

15 Ponce-Alquicira E, "Handbook of food science, technology, and engineering" Taylor & Francis 60-1-60-7, 2006

16 Dinesh D. Jayasena ; AhnDongUk ; 남기창 ; 조철훈, "Flavour chemistry of chicken meat : a review" 26 : 732-742, 2013

17 Huang XH, "Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel" 286 : 241-249, 2019

18 Cambero MI, "Flavor compounds of beef broth as affected by cooking temperature" 57 : 1285-1290, 1992

19 윤영찬 ; 김홍균 ; Karna Ramachandraiah ; 홍근표, "Evaluation of the relationship between freezing rate and quality characteristics to establish a new standard for the rapid freezing of pork" 41 : 1012-1021, 2021

20 Qi J, "Enhanced flavor strength of broth prepared from chicken following short-term frozen storage" 356 : 129678-, 2021

21 Igene JO, "Effects of length of frozen storage, cooking and holding temperatures upon component phospholipids and the fatty acid composition of meat triglycerides and phospholipids" 7 : 289-303, 1981

22 Soyer A, "Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat" 120 : 1025-1030, 2010

23 Coombs CEO, "Effects of chilled and frozen storage conditions on the lamb M. longissimus lumborum fatty acid and lipid oxidation parameters" 136 : 116-122, 2018

24 Koppenol A, "Effect of the ratio of dietary n-3 fatty acids eicosapentaenoic acid and docosahexaenoic acid on broiler breeder performance, egg quality, and yolk fatty acid composition at different breeder ages" 93 : 564-573, 2014

25 Akhtar S, "Effect of thawing on frozen meat quality : a comprehensive review" 23 : 198-211, 2013

26 권정아 ; 임동균 ; 김현준 ; Azfar Ismail ; 김성수 ; 이학주 ; 조철훈, "Effect of temperature abuse on quality and metabolites of frozen/thawed beef loins" 42 : 341-349, 2022

27 Feng X, "Effect of irradiation on the parameters that influence quality characteristics of raw beef round eye" 45 : 115-121, 2018

28 Al-Dalali S, "Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat" 376 : 131881-, 2022

29 Muela E, "Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display" 84 : 662-669, 2010

30 Stetzer AJ, "Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles" 79 : 13-19, 2008

31 Bassam SM, "Dissecting grilled red and white meat flavor : its characteristics, production mechanisms, influencing factors and chemical hazards" 371 : 131139-, 2022

32 He Q, "Differentiation between fresh and frozenthawed meat using rapid evaporative ionization mass spectrometry : the case of beef muscle" 69 : 5709-5724, 2021

33 최준호 ; 남기창 ; 정사무엘 ; 김빛나 ; 윤혜정 ; 조철훈, "Differences in the quality characteristics between commercial Korean native chickens and broilers" 30 : 13-19, 2010

34 Lambooij MS, "Consumers’preferences for freezing of meat to prevent toxoplasmosis– a stated preference approach" 149 : 1-8, 2019

35 Kim HJ, "Comparison of the quality characteristics of chicken breast meat from conventional and animal welfare farms under refrigerated storage" 99 : 1788-1796, 2020

36 Mahabbat Ali ; 이승연 ; 박지영 ; 정사무엘 ; 조철훈 ; 남기창, "Comparison of functional compounds and micronutrients of chicken breast meat by breeds" 39 : 632-642, 2019

37 Cantalejo MJ, "Combined effects of ozone and freeze-drying on the shelf-life of broiler chicken meat" 68 : 400-407, 2016

38 Zhan H, "Characterization of flavor active nonvolatile compounds in chicken broth and correlated contributing constituent compounds in muscle through sensory evaluation and partial least square regression analysis" 118 : 108786-, 2020

39 Kim Hee-Jin ; Shin Dong-Jin ; Kim Hye-Jin ; Cho Jinwoo ; 권지선 ; Kim Dongwook ; Jung Jong-Hyun ; Jang Aera, "Assessment of chicken thigh meat quality of Ross 308 broiler of animal welfare certified farm" 35 : 1957-1966, 2022

40 Zhang J, "1H NMR-based metabolomics profiling and taste of boneless dry-cured hams during processing" 122 : 114-122, 2019