Effect of different types of smoking materials on the flavor, heterocyclic aromatic amines, and sensory property of smoked chicken drumsticks

Zhang, Lang; Chen, Qian; Liu, Qian; Xia, Xiufang; Wei, Yan; Kong, Baohua

doi:10.1016/j.foodchem.2021.130680

Cited by 36 publications

(18 citation statements)

References 40 publications

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“…Regarding pH, the values found corroborate those previously reported for smoked products 37 . Zhang et al 38 . investigated the smoking of chicken drumsticks and reported a reduction in pH of the smoked samples probably a result of organic acids present in the smoke.…”

Section: Resultssupporting

confidence: 86%

“…Regarding pH, the values found corroborate those previously reported for smoked products. 37 Zhang et al 38 investigated the smoking of chicken drumsticks and reported a reduction in pH of the smoked samples probably a result of organic acids present in the smoke. Those results differ from those of the present study because the smoke pH depends on the type of wood used, processing steps, etc.…”

Section: Ph and A Wmentioning

confidence: 99%

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Pantanal yacare (Caiman yacare) tail fillets subjected to traditional hot smoking and liquid smoke

et al. 2022

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BACKGROUND The present study aimed to evaluate the effects of hot smoking and liquid smoke on process yield, physicochemical properties, microbiological parameters, fatty acid profile, benzo(a)pyrene levels, and sensory profile of Pantanal yacare tail fillets. The fillets were subjected to two types of smoking processes: hot smoking and liquid smoke flavoring. RESULTS The process yield of liquid‐smoked fillets was higher (69.8%) compared to hot‐smoked fillets (58.0%). All fillets were with good microbiological quality and low benzo(a)pyrene levels and were well accepted by consumers. The hot‐smoked fillets and the liquid‐smoked fillets presented 456.2 and 589.7 g kg−1 moisture, 262.3 and 263.7 g kg−1 crude protein, 218 and 85 g kg−1 total lipids, and 26.0 and 20.9 g kg−1 ash, respectively. The major fatty acids identified in the smoked tail fillets were palmitic, stearic, oleic, and linoleic acids. CONCLUSION The liquid‐smoked fillets had lower lipid content, and higher process yield because of lower losses; thus, they proved to be more advantageous and practical to obtain than the hot‐smoked fillets. © 2022 Society of Chemical Industry.

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Section: Resultssupporting

confidence: 86%

Section: Ph and A Wmentioning

confidence: 99%

Pantanal yacare (Caiman yacare) tail fillets subjected to traditional hot smoking and liquid smoke

et al. 2022

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“…The sensory evaluation of the dry-cured yak meat was performed as described by Zhang et al [23] , with several modifications. In total, 12 people (5 male and 7 female individuals) with prior sensory evaluation experience evaluated the dry-cured yak meat.…”

Section: Methodsmentioning

confidence: 99%

Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry-cured yak meat

Bao

Jun

et al. 2022

Ultrasonics Sonochemistry

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Highlights Ultrasonic treatment can improve dry-cured yak meat tenderness. Ultrasonic treatment accelerated lipid oxidation. Ultrasonic treatment had no effect on the TVB-N content. Ultrasonic treatment could significantly increase the essential FAA (EFAA). SFA content significantly increased with the increase of ultrasonic power.

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“…MR significantly decreased the bitter taste and increased the flavor acceptability of hydrolyzed chicken bone extracts by using Protamex ® and Flavourzyme ® in a sequential hydrolysis procedure ( 71 ). Using chicken as a source of proteins, after thermal treatment with xylose, meat flavor was generated, and the thick, kokumi and freshness of the freshness solution were significantly enhanced ( 72 ). Moreover, in the recent study, strong barbecue beef flavor was generated with bone protein hydrolysate ( 73 , 74 ).…”

Section: Influencing Factors Of Mfmentioning

confidence: 99%

Insights into flavor and key influencing factors of Maillard reaction products: A recent update

Liu

Sun²,

Ma³

et al. 2022

Front. Nutr.

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During food processing, especially heating, the flavor and color of food change to a great extent due to Maillard reaction (MR). MR is a natural process for improving the flavor in various model systems and food products. Maillard reaction Products (MRPs) serve as ideal materials for the production of diverse flavors, which ultimately improve the flavor or reduce the odor of raw materials. Due to the complexity of the reaction, MR is affected by various factors, such as protein source, hydrolysis conditions, polypeptide molecular weight, temperature, and pH. In the recent years, much emphasis is given on conditional MR that could be used in producing of flavor-enhancing peptides and other compounds to increase the consumer preference and acceptability of processed foods. Recent reviews have highlighted the effects of MR on the functional and biological properties, without elaborating the flavor compounds obtained by the MR. In this review, we have mainly introduced the Maillard reaction-derived flavors (MF), the main substances producing MF, and detection methods. Subsequently, the main factors influencing MF, from the selection of materials (sugar sources, protein sources, enzymatic hydrolysis methods, molecular weights of peptides) to the reaction conditions (temperature, pH), are also described. In addition, the existing adverse effects of MR on the biological properties of protein are also pointed out.

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Effect of different types of smoking materials on the flavor, heterocyclic aromatic amines, and sensory property of smoked chicken drumsticks

Cited by 36 publications

References 40 publications

Pantanal yacare (Caiman yacare) tail fillets subjected to traditional hot smoking and liquid smoke

Pantanal yacare (Caiman yacare) tail fillets subjected to traditional hot smoking and liquid smoke

Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry-cured yak meat

Insights into flavor and key influencing factors of Maillard reaction products: A recent update

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