Poultry Flavor: General Aspects and Applications

Pérez‐Álvarez, José Angel; Sendra, Esther; Sánchez‐Zapata, Elena

doi:10.1002/9780470504475.ch24

Cited by 18 publications

(16 citation statements)

References 79 publications

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“…Consequently, they had an opportunity to exercise which may be why their meat tasted better than that of the conventional broilers. Besides the natural compounds in meat, the diet of the bird contributes to the flavour (Perez- Alvarez et al, 2010). In the current study, outside access meant that the chicken had access to pasture among other things, which might have enhanced the meat flavour in agreement with Gordon and Charles (2002) who found that some forages, such as rosemary, result in distinctive flavours being impacted on the broiler meat.…”

Section: Discussionsupporting

confidence: 78%

Effect of Free-Range Strategy on Taste of Conventional Broiler Meat in Coastal Lowlands of Kenya

Mbato¹,

Rewe²,

Odongo³

2018

Adv. Anim. Vet. Sci.

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Section: Discussionsupporting

confidence: 78%

Effect of Free-Range Strategy on Taste of Conventional Broiler Meat in Coastal Lowlands of Kenya

Mbato¹,

Rewe²,

Odongo³

2018

Adv. Anim. Vet. Sci.

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“…Hydrocarbons, aldehydes, ketones, alcohols, furans, thriphenes, pyrrols, pyridines, pyrazines, oxazols, thiazols, sulfurous compounds ( Figure 1 ), and many others have been identified as the flavour and aroma compounds found in meat ( Ho et al, 1994 ; MacLeod, 1994 ). Therefore, sulfurous and carbonyl compounds are considered to be the principal contributors to meat flavour ( Perez-Alvarez et al, 2010 ).…”

Section: General Chemistry Of Chicken Meat Flavourmentioning

confidence: 99%

Flavour Chemistry of Chicken Meat: A Review

Jayasena

Ahn

Nam

et al. 2013

Asian Australas. J. Anim. Sci

234

162

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Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration and formation of undesirable “warmed over flavour” in chicken meat products are supposed to be the lack of α-tocopherol in chicken meat.

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“…There are higher levels of polyunsaturated fatty acids in the triglycerides of beef or lamb [ 9 ]. Therefore, the lipids are influenced due to the differences in the resulting carbonyls and fatty-acid profile [ 61 ]. Primarily, oleic and linoleic acids of unsaturated fatty acids are present in triglycerides of red meat and poultry.…”

Section: Introductionmentioning

confidence: 99%

Ruminant meat flavor influenced by different factors with special reference to fatty acids

et al. 2018

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Ruminant meat flavor is an important quality and sensory parameter which relays mainly on the organoleptic characteristics of meat. Meat flavor is vital factor for the palatability and acceptability of meat by the consumers. There are various intrinsic and extrinsic factors that influence eating quality of meat. Among these factors, flavor is the major contributor. Fat and low-molecular-weight water-soluble compounds are the most important precursor components in meat, responsible for the meat flavor. The present review focus on the different pre and post-harvest factors that influences the ruminant meat flavor. Raw meat has little flavor but cooking adds value in flavor due to different temperature and cooking methods. The volatile flavoring compounds which are responsible for cooked meat flavor are produced thermally by the Maillard’s reaction itself or interaction with lipid oxidation products and vitamin degradation. In nutshell, this review provides perception into previous literature on flavor that affected by various factors particularly the fatty acids and cooking methods.

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Poultry Flavor: General Aspects and Applications

Cited by 18 publications

References 79 publications

Effect of Free-Range Strategy on Taste of Conventional Broiler Meat in Coastal Lowlands of Kenya

Effect of Free-Range Strategy on Taste of Conventional Broiler Meat in Coastal Lowlands of Kenya

Flavour Chemistry of Chicken Meat: A Review

Ruminant meat flavor influenced by different factors with special reference to fatty acids

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