Changes in taste compounds of duck during processing

Liu, Yuan; Xu, Xinglian

doi:10.1016/j.foodchem.2006.03.034

Cited by 93 publications

(73 citation statements)

References 13 publications

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“…From the above mention, data, it could be conclude that frying chicken breast fillet decreased the moisture content and increase protein and fat content of the product and this may be due to the evaporation of moisture, which reflected increasing in other chemical composition and the fat absorption. The obtained results were in the line with the finding of other researchers [27], [28], and [29].…”

Section: Discussionsupporting

confidence: 93%

Utilization of Some Cereals and Legumes as Coating Materials during Frying Chicken Fillet

Abd-Elsattar¹

2015

IJNFS

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Abstract:The present investigation was carried out to evaluate the seasoned powder coating mixture made from some legumes (lupine and chickpea) and some cereals (rice and corn). Three seasoned powders were prepared and compared with seasoned vegetar from local market as control. The three seasoned powders and vegetar were used as coaters of the chicken breast (fillets). Chemical analyses were determined in raw materials and fillets, which was coated with each of seasoned powders before and after frying. Fat absorption, cooking loss and cooking yield were determined in fillets after frying. Microbiological analyses as total count bacteria, yeast and mold and E.Coli were determined for each of seasoned powders and after frying during storage period. Moreover, sensory characteristics of fried fillets coated with each of seasoned powders were determined. The results showed that the seasoned legumes mixture powder contained the highest protein, fat, crude fiber and ash, 29.63, 7.0, 4.02, and 2.97 on wet weight, respectively followed by seasoned cereals and legumes mixture powder and seasoned cereals mixture powder. Moreover, before and after frying of chicken breast coated with seasoned powders, the results showed that the protein, fat, total carbohydrates increased after frying, whereas crude fiber and ash were decreased. These results occurred due to fat absorption, cooking loss and cooking yield. Microbiological analyses were determined for each of seasoned powders during storage period at room temperature. The results showed that the bacteria count fixed at the fifth dilution and at the third dilution for yeast and mould. Moreover, E.coli forming groups not detected in all samples of seasoned powders and control. Whereas, storage of fillets for a period at -20 ο C, showed the same results and manners for microbial analyses, as those of the different seasoned mixture powders, during storage period. The results of sensory characteristics of fried fillets, coated with the different types of seasoned mixture powders showed that the treatments No. 1, 2 and 3 had a significant variation for total acceptability (90.5, 91.2 and 92.4%, respectively) with a slight decrease than vegetar control, (94.1%). From the results, it was found that the seasoned powder prepared from legumes mixture gave the best results and sensory evaluation, followed by seasoned powder prepared from cereals and legumes mixture and seasoned powder prepared from cereals mixture. These different seasoned powders gave better results than vegetar control, obtained from local market. Therefore, these different seasoned powders can be used as natural coating materials for meat because of their safety and high nutritional values.

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Section: Discussionsupporting

confidence: 93%

Utilization of Some Cereals and Legumes as Coating Materials during Frying Chicken Fillet

Abd-Elsattar¹

2015

IJNFS

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“…However, the time and amount of reaching maximum or minimum in meat have also been reported varied depending on the many factors such as breed, slaughtering method heat treatments (Kavitha and Modi, 2007; Koga et al, 1987). Generally, the 5-ribonucleotides are present in larger amounts in meat and have an important contribution to meat flavor (Liu et al, 2007). In our study, the amount of IMP decreased continuously during the aging whereas the inosine and Hx increased ( Table 2), indicating that the IMP conversion took place strongly during aging.…”

Section: Effect Of Different Hanwoo Muscle and Aging Period On Nucleosupporting

confidence: 53%

“…The IMP is transformed into Hx and inosine by endogenous enzymes or by microbial activity, which may explain the opposite changes between IMP, Hx and inosine during aging. Liu et al (2007) reported that the conversion reaction among nucleotides during processing, accounted for certain regular changes of nucleotides. It was reported that the Hx and inosine associated with a bitter taste of cooked pork (Tikk et al, 2006).…”

Section: Effect Of Different Hanwoo Muscle and Aging Period On Nucleomentioning

confidence: 99%

Differences in the Taste-active Compounds between Hanwoo Longissimus and Semitendinosus Muscles and Its Comparision with Angus Longissimus Beef Muscle

Dashdorj¹,

Yang²,

Ba³

et al. 2013

Korean Journal for Food Science of Animal Resources

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Taste-active compounds (e.g., amino acids and nucleotides) play an important role in contribution to the gustatoty sensation of food. The current study aimed to examine the differences in taste-active compounds between different beef muscles, breeds and aging periods. We have chosen the longissimus dorsi and semitendinosus muscles of Hanwoo breed and longissimus dorsi muscle of Angus breed for the investigation of the aforementioned compounds. Hanwoo muscles were aged for 7 or 28 d, and Angus samples were aged for 28 d at 4 o C. Results revealed that 8 out of the 18 detected free amino acids (FAA) showed significant (p<0.05) differences between the two Hanwoo muscles. Twelve FAAs showed aging effect (p<0.05) in which the amounts of 8 FAAs significantly increased as aging time increased. Inosine 5-monophosphate (IMP), hypoxanthine (Hx) and inosine showed significant (p<0.05) differences between the Hanwoo muscles, aging resulted in an increase in amounts of these nucleotides. Hanwoo beef had significantly (p<0.05) higher total amount of sweet amino acids than the Angus ones in that 15 amino acids showed differences (p<0.05) between the two breeds. Amounts of guanosine 5-monophosphate (GMP) and Hx were significantly higher (p<0.05) for Angus beef. Current study indicated that muscle type, breed and aging period had large variations in free amino acid and nucleotide contents, which may subsequently affect the taste attributes of cooked beef.

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“…Peptides analysis Peptides were determined following the method described by Liu et al (2007). A 10 g sample was deproteinized with 0.6 mol/L perchloric acid by homogenizing for 30 s. The homogenates were centrifuged at 15,000 g for 10 min and filtered through Whatman No.…”

Section: Soup Preparation Flesh Crucian Carp (Carassius Auratus)mentioning

confidence: 99%

Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup

Zhang

Yanjia

et al. 2011

J Food Sci Technol

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Cooking methods have a significant impact on flavour compounds in fish soup. The effects of cooking temperatures (55, 65, 75, 85, 95, and 100°C) on sensory properties and protein hydrolysates were studied in crucian carp (Carassius auratus) soup. The results showed that the soup prepared at 85°C had the best sensory quality in color, flavour, amour, and soup pattern. Cooking temperature had significant influence on the hydrolysis of proteins in the soup showed by SDS-PAGE result. The contents of water soluble nitrogen (WSN) and non-protein nitrogen (NPN) increased with the cooking temperature, but the highest contents of total peptides and total free amino acids (FAA) were obtained at the cooking temperature of 85°C. The highest contents of umami-taste active amino acid and branched-chain amino acids were also observed in the 85°C sample. In conclusion, a cooking temperature of 85°C was preferred for more excellent flavor and higher nutritional value of crucian carp soup.

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Changes in taste compounds of duck during processing

Cited by 93 publications

References 13 publications

Utilization of Some Cereals and Legumes as Coating Materials during Frying Chicken Fillet

Utilization of Some Cereals and Legumes as Coating Materials during Frying Chicken Fillet

Differences in the Taste-active Compounds between Hanwoo Longissimus and Semitendinosus Muscles and Its Comparision with Angus Longissimus Beef Muscle

Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup

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