Comparison of the Chemical Composition, Textural Characteristics, and Sensory Properties of North and South Korean Native Chickens and Commercial Broilers

Jeon, Hee Joon; Choe, Jun Ho; Jung, Yeon Kook; Kruk, Zbigniew A.; Lim, Dhongil; Jo, Cheorun

doi:10.5851/kosfa.2010.30.2.171

Cited by 75 publications

(76 citation statements)

References 18 publications

(23 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The authors explained that arachidonic acid can serve as a flavour enhancer by activating the TRPM5 cation channel, which is considered as a component of the sweet, bitter, and umami taste pathways of type II receptor cells. This is in agreement with other reports that higher sensory scores were observed for native chickens as compared to broilers which contained higher arachidonic acid content Jeon et al, 2010;Jung et al, 2011).…”

Section: Dietsupporting

confidence: 83%

Factors affecting cooked chicken meat flavour: a review

Jayasena

Ahn

Nam

et al. 2013

World's Poultry Science Journal

View full text Add to dashboard Cite

Flavour, one of the most important factors affecting consumers' meat-buying behaviour and preferences, comprises mainly of taste and aroma. The cooked meat flavour, that is important from the producer and consumer point of view, is affected by several pre-and post-slaughter factors, including breed, diet, postmortem ageing, and method of cooking. Moreover, chicken meat is prone to the development of off-flavours through lipid oxidation, which reduce the quality of the chicken meat. The aim of this review is to discuss the main factors affecting cooked chicken meat flavour which helps producers and consumers to produce the most flavoured and consistent product possible. Cooked chicken meat flavour is thermally derived via the Maillard reaction, the degradation of lipids, and interaction between these two reactions. Factors affecting the flavour of cooked chicken meat were identified as breed/strain of the chicken, diet of the bird, presence of free amino acids and nucleotides, irradiation, high pressure treatment, cooking, antioxidants, pH, and ageing. Flavour, one of the most important factors affecting consumers' meat-buying behaviour and preferences, comprises mainly of taste and aroma. The cooked meat flavour, that is important from the producer and consumer point of view, is affected by several pre-and post-slaughter factors, including breed, diet, postmortem ageing, and method of cooking. Moreover, chicken meat is prone to the development of off-flavours through lipid oxidation, which reduce the quality of the chicken meat. The aim of this review is to discuss the main factors affecting cooked chicken meat flavour which helps producers and consumers to produce the most flavoured and consistent product possible. Cooked chicken meat flavour is thermally derived via the Maillard reaction, the degradation of lipids, and interaction between these two reactions. Factors affecting the flavour of cooked chicken meat were identified as breed/strain of the chicken, diet of the bird, presence of free amino acids and nucleotides, irradiation, high pressure treatment, cooking, antioxidants, pH, and ageing.

show abstract

Section: Dietsupporting

confidence: 83%

Factors affecting cooked chicken meat flavour: a review

Jayasena

Ahn

Nam

et al. 2013

World's Poultry Science Journal

View full text Add to dashboard Cite

show abstract

“…FA methyl esters were prepared from the extracted lipids with BF3-methanol (Sigma-Aldrich, St. Louis, MO, USA) and separated on a HP-6890N gas chromatograph (Hewlett-Packard, Palo Alto, CA, USA) as described previously (Jeon et al, 2010). A split inlet (split ratio, 50:1) was used to inject samples into a 30 m × 0.25 mm × 0.25 μm Omegawax 320 capillary column (Supelco, Bellefonte, PA, USA).…”

Section: Fa Analysismentioning

confidence: 99%

Investigation of SNPs in FABP3 and FABP4 Genes and Their Possible Relationships with Fatty Acid Composition in Broiler

Maharani¹,

Park²,

Jung³

et al. 2011

Korean Journal of Poultry Science

Self Cite

View full text Add to dashboard Cite

There is limited information of the genetic effect for fatty acid composition in chicken meat. This study assessed the association of FABP3 and FABP4 genes affecting fatty acid composition in broilers. Two single nucleotide polymorphisms (SNPs) were detected in FABP3 gene and five SNPs were identified in FABP4 gene. The SNPs located in intron 1 and exon 1 of FABP3 and FABP4, respectively, were used for genotyping using PCR-RFLP method. The SNPg.285C >T in FABP4 showed suggestive association with high arachidonic acid (C20 : 4) in CT genotypes (P = 0.068). However, the SNP g.508C > T in FABP3 showed no significant associations with fatty acid composition. These results are the first report to investigate the SNPs in FABP3 and FABP4 genes and their associations with fatty acid composition, although we only found the possible association of FABP4 SNP with fatty acid composition. These results should provide valuable information for further investigation of the genes affecting fatty acid composition in chicken.

show abstract

“…However, most of the researches have more focused on growth performance and carcass yield (Kim et al, 2010a;Kim et al, 2010b;Kim et al, 2012a;Kim et al, 2012b;Heo et al, 2013b;Hong et al, 2012). Since the factors affecting the flavor precursors in chicken meat have been studied extensively (Choi et al, 2010;Jayasena et al, 2013c;Jayasena et al, 2014;Jeon et al, 2010;Jung et al, 2011;Lee et al, 2012), it is worth to investigate the flavorrelated compounds in duck meat to develop a high quality meat-type duck breed. However, duck meat is different from chicken meat due to its muscle composition and it has been reported that different species have different flavor development mechanism (Ali et al, 2007;Mottram, 1998), and still, limited information is available regarding flavor-related compounds in duck meat.…”

Section: Introductionmentioning

confidence: 99%

Assessment of Breed- and Sex-based Variation in Flavor-related Compounds of Duck Meat in Korea

Lee¹,

Kim²,

Yong³

et al. 2015

Korean Journal of Poultry Science

View full text Add to dashboard Cite

The objective of present research is to evaluate the effect of breed and sex on flavor-related compounds of duck meat in Korea. Breast meat of each different breed [Korean native duck (KND) and commercial duck, Cherry Valley (CD)] and sex (male and female) were analyzed for chemical composition, nucleotide, fatty acid composition, and free amino acid. In comparison within the different breed and sex, CD and female duck were higher in moisture composition compared to KND and male duck. The meat from female duck had higher inosine monophosphate (IMP) contents while the meat from KND had higher inosine contents (P<0.05). Mostly, male duck had higher contents of free amino acid, including alanine, aspartic acid, glycine, histidine, leucine, serine, valine, glutamic acid and cysteine (P<0.05), even though no significance in the sum of taste-related free amino acid was observed with respect to breed and sex. From the results, it was found that breed has no significant impact while sex has influenced the flavor-related compounds, especially, IMP and most of the free amino acids. In order to get breed-specific advantages, KND should be developed based on flavor aspect and further studies using KND with known genetic confirmation should be conducted for the extrinsic and intrinsic flavor influencing factors.

show abstract

Comparison of the Chemical Composition, Textural Characteristics, and Sensory Properties of North and South Korean Native Chickens and Commercial Broilers

Cited by 75 publications

References 18 publications

Factors affecting cooked chicken meat flavour: a review

Factors affecting cooked chicken meat flavour: a review

Investigation of SNPs in FABP3 and FABP4 Genes and Their Possible Relationships with Fatty Acid Composition in Broiler

Assessment of Breed- and Sex-based Variation in Flavor-related Compounds of Duck Meat in Korea

Contact Info

Product

Resources

About