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Physicochemical Characteristics and Flavor-Related Compounds of Fresh and Frozen-Thawed Thigh Meats from Chickens
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Barido, Farouq Heidar | - |
dc.contributor.author | Kim, Hye-Jin | - |
dc.contributor.author | Shin, Dong-Jin | - |
dc.contributor.author | Kwon, Ji-Seon | - |
dc.contributor.author | Kim, Hee-Jin | - |
dc.contributor.author | Kim, Dongwook | - |
dc.contributor.author | Choo, Hyo-Jun | - |
dc.contributor.author | Nam, Ki-Chang | - |
dc.contributor.author | Jo, Cheorun | - |
dc.contributor.author | Lee, Jun-Heon | - |
dc.contributor.author | Lee, Sung-Ki | - |
dc.contributor.author | Jang, Aera | - |
dc.date.accessioned | 2024-08-08T01:22:01Z | - |
dc.date.available | 2024-08-08T01:22:01Z | - |
dc.date.created | 2022-10-24 | - |
dc.date.created | 2022-10-24 | - |
dc.date.issued | 2022-10 | - |
dc.identifier.citation | Foods, Vol.11 No.19, p. 3006 | - |
dc.identifier.issn | 2304-8158 | - |
dc.identifier.uri | https://hdl.handle.net/10371/205430 | - |
dc.description.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. | - |
dc.language | 영어 | - |
dc.publisher | MDPI AG | - |
dc.title | Physicochemical Characteristics and Flavor-Related Compounds of Fresh and Frozen-Thawed Thigh Meats from Chickens | - |
dc.type | Article | - |
dc.identifier.doi | 10.3390/foods11193006 | - |
dc.citation.journaltitle | Foods | - |
dc.identifier.wosid | 000868015400001 | - |
dc.identifier.scopusid | 2-s2.0-85139766311 | - |
dc.citation.number | 19 | - |
dc.citation.startpage | 3006 | - |
dc.citation.volume | 11 | - |
dc.description.isOpenAccess | Y | - |
dc.contributor.affiliatedAuthor | Jo, Cheorun | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.subject.keywordPlus | KOREAN NATIVE CHICKENS | - |
dc.subject.keywordPlus | TASTE-RELATED COMPOUNDS | - |
dc.subject.keywordPlus | QUALITY CHARACTERISTICS | - |
dc.subject.keywordPlus | VOLATILE COMPOUNDS | - |
dc.subject.keywordPlus | UMAMI TASTE | - |
dc.subject.keywordPlus | BREAST MEAT | - |
dc.subject.keywordPlus | STORAGE | - |
dc.subject.keywordPlus | TRAITS | - |
dc.subject.keywordPlus | PERCEPTION | - |
dc.subject.keywordPlus | BROILERS | - |
dc.subject.keywordAuthor | frozen-thawed | - |
dc.subject.keywordAuthor | Korean native chickens | - |
dc.subject.keywordAuthor | organoleptic properties | - |
dc.subject.keywordAuthor | physicochemical | - |
dc.subject.keywordAuthor | thigh meat | - |
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- College of Agriculture and Life Sciences
- Department of Agricultural Biotechnology
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