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

Abstract

Effects of stewing time (1, 2, and 3 h) on the levels of taste-active and volatile compounds were measured. The flavor characteristics of the stewed yellow-feather chicken meat were assessed with sensory evaluation and electronic nose. Results showed that increasing stewing time significantly decreased the contents of taste components such as free amino acids, 5′-nucleotides, minerals. Inosine 5′-monophosphate and chloride were the major umami-related compounds in stewed meat and decreased significantly during stewing. The taste-active values of the equivalent umami concentration decreased from 283.2 to 38.7 after 3 h of stewing. In contrast, increasing stewing time improved aroma levels. The volatile compounds mainly included pentanal, hexanal, heptanal, octanal, (E)-2-octenal, nonanal, (Z)-4-decenal, decanal, (E,E)-2,4-decadienal, 1-pentanol, and 1-octen-3-ol. With increased stewing time, aldehydes significantly decreased (P < 0.05), whereas alcohols significantly increased (P < 0.05). The high-intensity aroma after 2 h of stewing could be attributed to 1-pentanol and 1-octen-3-ol. The aroma scores of the chicken meat were at maximum after stewing for 3 h. The overall flavor characteristics tended to stabilize after 2 h of stewing. In general, stewing improved the aroma but decreased the taste components in the chicken meat, especially within the first 2 h. The data herein not only provides insight into the changes in odor and taste of chicken meat during cooking, but also guidelines for improving the stewing process.ARTICLE HISTORY

Comparison of taste components in stewed beef broth under different conditions by means of chemical analyzed

“…The results showed that spices addition could increase the content of flavor substances in stewed beef broth. Qi et al () determined and calculated that the EUC value of Chinese yellow‐feather chicken was 8.50 g MSG/100 g, which was higher than the EUC value (3.50 g MSG/100 g) of stewed beef broth (s‐b‐b) in this work. The EUC values of the s‐b‐o and s‐b‐o‐o were 42.45 and 45.48 g MSG/100 g, respectively, which was significantly higher than the s‐b‐b and s‐b‐b‐s.…”

“…However, the contents of total bitter taste free amino acids in raw beef were higher, such as the content of Arg in raw beef, which was the highest in all 6 samples with different stewing time. Qi et al () determined the taste‐active compounds in stewed Chinese yellow‐feather chicken soup. The content of total free amino acids was 258.52 μg/g in the raw chicken meat, and stewing significantly reduced the concentration of free amino acids in chicken meat.…”

“…Qi et al () studied the taste‐active compounds in stewed Chinese yellow‐feather chicken. The results showed that the contents of taste components such as free amino acids, 5′‐nucleotides, and minerals significantly decreased with the increase in stewing time.…”

“…The results showed that spices addition could increase the content of flavor substances in stewed beef broth. Qi et al (2018) determined and calculated that the EUC value of Chinese yellow-feather chicken was 8.50 g MSG/100 g, which was higher than the EUC value (3.50 g MSG/100 g) of stewed beef…”

“…However, the contents of total bitter taste free amino acids in raw beef were higher, such as the content of Arg in raw beef, which was the highest in all 6 samples with different stewing time. Qi et al (2018) determined the tasteactive compounds in stewed Chinese yellow-feather chicken soup.…”