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Physicochemical Characteristics and Flavor-Related Compounds of Fresh and Frozen-Thawed Thigh Meats from Chickens

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 com...

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Autores principales: Barido, 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
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563284/
https://www.ncbi.nlm.nih.gov/pubmed/36230082
http://dx.doi.org/10.3390/foods11193006
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author Barido, 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
author_facet Barido, 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
author_sort Barido, Farouq Heidar
collection PubMed
description 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.
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spelling pubmed-95632842022-10-15 Physicochemical Characteristics and Flavor-Related Compounds of Fresh and Frozen-Thawed Thigh Meats from Chickens Barido, 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 Foods Article 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. MDPI 2022-09-27 /pmc/articles/PMC9563284/ /pubmed/36230082 http://dx.doi.org/10.3390/foods11193006 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Barido, 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
Physicochemical Characteristics and Flavor-Related Compounds of Fresh and Frozen-Thawed Thigh Meats from Chickens
title Physicochemical Characteristics and Flavor-Related Compounds of Fresh and Frozen-Thawed Thigh Meats from Chickens
title_full Physicochemical Characteristics and Flavor-Related Compounds of Fresh and Frozen-Thawed Thigh Meats from Chickens
title_fullStr Physicochemical Characteristics and Flavor-Related Compounds of Fresh and Frozen-Thawed Thigh Meats from Chickens
title_full_unstemmed Physicochemical Characteristics and Flavor-Related Compounds of Fresh and Frozen-Thawed Thigh Meats from Chickens
title_short Physicochemical Characteristics and Flavor-Related Compounds of Fresh and Frozen-Thawed Thigh Meats from Chickens
title_sort physicochemical characteristics and flavor-related compounds of fresh and frozen-thawed thigh meats from chickens
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563284/
https://www.ncbi.nlm.nih.gov/pubmed/36230082
http://dx.doi.org/10.3390/foods11193006
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