Bioactive and Taste-related Compounds in Defatted Freeze-dried Chicken Soup Made from Two Different Chicken Breeds Obtained at Retail

Abstract

The aim of this study was to compare the bioactive and taste-related compounds in defatted freeze-dried chicken soup (DFDS) made from Korean native chickens (Woorimatdag TM , KNC) and commercial broilers (CB) available at retail. The betaine, carnitine, histidine dipeptide, creatine, nucleotide, free amino acid content, and fatty acid composition were analyzed in six DFDS samples from each breed. Histidine dipeptides were not detected in any DFDS samples. DFDS made with KNC had significantly higher betaine, carnitine, inosine-5′ -monophosphate, inosine, and cysteine content compared to that prepared from CB. Furthermore, lipid layer separated from soup made with KNC showed a significantly higher linoleic, α-linolenic, arachidonic, and docosahexaenoic acid content, and lower saturated fatty acid content. In addition, DFDS from CB possessed a higher valine, isoleucine, leucine, phenyalanine, methionine, creatine, and hypoxanthine content than that from KNC. Our findings suggest that DFDS from KNC was qualitatively superior due to enhanced nutritional and taste-related factors compared to that made with CB.

Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed

“…[2,10,31] The decreases in IMP, GMP, and Hx could result from both their migration from the meat into the broth and the thermal degradation of IMP to inosine during stewing. [32] The decrease in the IMP in the chicken meat during stewing were consistent with results in goat meat after cooking [33] and was accompanied by a remarkable increase in the IMP content in the chicken broth. [7] Rotola-Pukkila et al [11] have reported that IMP in pork meat remained constant after cooking at 80°C for 120 min.…”

High CO2-modified atmosphere packaging for extension of shelf-life of chilled yellow-feather broiler meat: A special breed in Asia

“…China is the second largest chicken consuming country, accounting for 15.10 percent of the total world-wide consumption in 2014 (FAS/ USDA, 2014). As a special species in Asia, meat from yellowfeather broilers has a more distinctive flavor than many other commercial broilers such as Arbor Acres and Cobb500 (Chumngoen & Tan, 2015;Jayasena et al, 2015a, b). For this reason it is favored by consumers, especially in Asian countries.…”

Edible quality of soft‐boiled chicken processing with chilled carcass was better than that of hot‐fresh carcass

“…China has become the second most consumptions of chicken (FAS/USDA, ). The yellow‐feathered broilers, accounting for approximate 50% heads of chicken in China, were commonly consumed as a special product named soft‐boiled chicken, which has a distinctive flavor and texture (Gao et al., ; Jayasena, Jung, Alahakoon, et al., ; Jayasena, Jung, Bae, et al., ). Korean researcher demonstrated that yellow‐feathered chickens contained higher levels of inosine 5′‐monophosphate, betaine, and carnitine than white commercial broilers (Jayasena, Jung, Kim, et al., ).…”