Free Amino Acids in Broiler Chicken Meat in Relation to Initial pH

Niewiarowicz, A.; Pikul, J.; Trojan, Martin; Thomson, James E.

doi:10.3382/ps.0571468

Cited by 10 publications

(5 citation statements)

References 3 publications

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“…Pro content was the highest in Samples A, B, and C, which accounted for 20.0%, 28.0%, and 29.8% of SFAA, respectively, followed by Ala; our results with Ala were consistent with the results of Niewiarowicz et al. (1978) who found higher Ala content in broiler chickens. The contents of BFAA in Samples A, B, and C were 180.82, 169.60, and 210.69 mg/100 g, respectively.…”

Section: Resultssupporting

confidence: 92%

Analysis of the characteristic flavor substances of boneless cold‐eating rabbit under different preprocessing treatments

Yuan

Peng

Zhong

et al. 2021

J. Food Process. Preserv.

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Cold‐eating rabbit is a local specialty, combined with three different pretreatment methods commonly used in the industry such as directly making, fried after removing blood, and stir‐fry after marinating to study the main flavor substances and effects of preconditioning on characteristic flavor compounds. Sensory analysis showed that umami was the strongest, which was the characteristic taste flavor, obtained from the taste substance detection experiment that Glu and 5′‐IMP were the characteristic taste substances. Marinating process had a strong umami taste. Volatile flavor compounds were detected, and alcohols and aldehydes were the main volatile flavor substances. There were 23 kinds of volatile flavor substances and nine characteristic volatile flavor substances. The characteristic flavors were lemon, fat, barbecue, fruit, floral, fennel, and smoky flavor; among these, fat, barbecue, and floral flavor were the most obvious. Novelty impact statement This experiment was the first time to study the flavor substances and physical and chemical indexes of cold‐eating rabbits, providing theoretical guidance for the industrial production of cold‐eating rabbits in Zigong, China. Combined with three different preprocessing methods commonly used in the industrial production of cold‐eating rabbits at the present stage, the influence of cold‐eating rabbits' product flavor substances and the exploration of characteristic flavor substances were analyzed. This study concluded that the characteristics of the volatile flavor substances were lemon flavor, fat flavor, barbecue flavor, fruit flavor, flower flavor, fennel flavor, and smoke flavor; among these, fat flavor, the roasted meat, and floral aroma were the most obvious, and Glu and 5′‐IMP were the characteristic taste substances.

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Section: Resultssupporting

confidence: 92%

Analysis of the characteristic flavor substances of boneless cold‐eating rabbit under different preprocessing treatments

Yuan

Peng

Zhong

et al. 2021

J. Food Process. Preserv.

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show abstract

“…However, at 5 ± 1 ℃ and 15 ± 1 ℃, FAA values was found within the meat safety limits (<120 mg/100 g) recommending fit for consumption and product preparation usage. Niewiarowicz et al (1978) reported similar observation of increased free amino acids ranging from 70 to 130 mg/100 g during refrigerated storage of chicken for six days. Likewise, Soni et al (2018) elucidated the increased free amino acids content in chicken meat from 61.53 to 126.93 during storage study of refrigerated chicken for seven days.…”

Section: Simulation Of Meat Quality Parameter With Change In Tti Colo...supporting

confidence: 53%

“…A decrease in the ERV of chicken meat was observed by Talukder et al (2017), Vaithiyanathan et al (2008, and Kumar et al (2012) in refrigerated stored chicken meat experimental research. Free amino acid (group of 13 amino acids reported by Niewiarowicz et al,1978) content of chicken meat is a major determinant of quality and safety during storage and supply chain. The breakdown of meat proteins by the catalytic action of active endogenous enzymes present in meat food system causes release of FAA.…”

Section: Simulation Of Meat Quality Parameter With Change In Tti Colo...mentioning

confidence: 99%

Application of Lipase Based Enzymatic Time Temperature Indicator (TTI) as Quality Marker for Frozen Chicken Meat

Jaiswal

Mendiratta

Talukder

et al. 2020

FSTR

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Lipase based enzymatic TTI was prepared using tricaprylin as substrate to monitor thermal abuse history of frozen chicken meat during supply chain. TTI showed an irreversible distinct colour change from initial green to intermediate orange to final red during temperature abuse with corresponding decrease in pH of TTI solution from 8.11 to 6.93 and 5.75, respectively. Temperature dynamicity of TTI on kinetic parameters was derived through Arrhenius equation and activation energy (Ea) of TTI was calculated as 50.94 kJ/mol. At different temperature abuse conditions viz. 5 ± 1 ℃, 15 ± 1 ℃, 25 ± 1 ℃, and 35 ± 1 ℃, quantitative changes in various parameters of chicken meat were evaluated and correlated with distinct colour response of TTI. The results showed significant correlation of parameters with colour changes in TTI at 35 ± 1 ℃, insignificant correlation at 5 ± 1 ℃ and 15 ± 1 ℃ and slight correlation at 25 ± 1 ℃ indicating concurrent change in quality characteristics of frozen chicken meat on exposure to different temperature abuse conditions. Therefore, suggesting single lipase based enzymatic TTI cannot be utilized for quality marking of frozen chicken meat at different temperature abuse conditions.

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“…Niewiarowictz et al ( 1978) observed that large increases in Ala, Ser, Glu and Leu are obtained by postmortem aging of chicken breast muscle for 6 days at 4'C.…”

Section: Improvement Of Meat Tastementioning

confidence: 95%

Mechanism Involved in the Improvement of Meat Taste during Postmortem Aging.

Nishimura

1998

FSTI

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It is well known that muscle is converted to meat as food during postmortem aging. Meat flavor as well as texture are improved during postmortem aging. The improvement of meat taste in flavor is involved in the increase in free amino acids and peptides in meats during postmortem aging. Especially, the increase in free amino acids is thought to contribute to the enhancement of brothy taste including umami, while the increase in peptides is responsible for giving mildness. The increase in peptides is caused by the action of cathepsins B and L, and calpains on muscle proteins, while the increase in free amino acids is caused by the action of aminopeptidases C, H and P on the peptides during postmortem aging.

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Free Amino Acids in Broiler Chicken Meat in Relation to Initial pH

Cited by 10 publications

References 3 publications

Analysis of the characteristic flavor substances of boneless cold‐eating rabbit under different preprocessing treatments

Analysis of the characteristic flavor substances of boneless cold‐eating rabbit under different preprocessing treatments

Application of Lipase Based Enzymatic Time Temperature Indicator (TTI) as Quality Marker for Frozen Chicken Meat

Mechanism Involved in the Improvement of Meat Taste during Postmortem Aging.

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