Influence of Heating End‐point Temperature on Volatiles From Poultry Meat ‐ a Review

Abstract

During heating of muscle foods, numerous volatile flavor components are generated. Both the identity and quantity of these volatiles are influenced by cooking end‐point temperature (EPT) and post‐cooking storage. Methods for assessing flavor volatiles include sensory tests and gas chromatographic (GC) methods. Static headspace GC techniques either with a packed or capillary column have been used to determine the volatiles individually and they are simpler in operation compared to sensory tests. High correlations between EPTs and several compounds in heated chicken breast and leg meat patties have been obtained. Samples prepared in model systems are more uniform in EPTs as compared to processed products. Good resolution and reproducibility in the analysis of volatiles from chicken meat have been reported by using a dynamic headspace‐capillary column approach. More than one half of all compounds increased linearly or quadratically as EPT increased. Controlling the heating EPT is important in ensuring the quality and stability of precooked poultry.

Effect of dietary conjugated linoleic acid (CLA) on the fatty acid status in chicken and meat quality

“…During heating, meat flavor precursors, including free amino acids, peptides, sugars, nucleotides, organic acids, and fatty acids react with each other or degrade to produce large quantities of volatiles and form the typical flavor of cooked meat. Ang and Liu (1996b) indicated that more than 50% of volatiles increased linearly or quadratically as the end-point temperature of meat increased. Most of those induced-volatiles are related to the degradation of meat components as temperature increased.…”