Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat

Byrne, Derek V.; Bredie, Wender L.P.; Mottram, D. S.; Martens, Magni

doi:10.1016/s0309-1740(01)00171-1

Cited by 118 publications

(62 citation statements)

References 21 publications

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“…Ot produces many volatile compounds causing off-odor, off-flavor, rancidity, and changing meat color. (Ahn et al, 1998;Guillén-Sans & Guzmán-Chozas 1998;Ahn & Lee, 2002;Byrne et al, 2002;Ahn & Lee, 2002;Dietze et al, 2007;Campo et al, 2006). All treatments additives were showed no significant differences (p > 0.05) on TBARS values of ground chicken meat during storage time (Table 1).…”

Section: Lipid Oxidationmentioning

confidence: 88%

Effect of direct adding oregano essential oil (Origanum syriacum L.) on quality and stability of chicken meat patties

Al-Hijazeen

2018

Food Sci. Technol

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Evaluate of Origanum syriacum L. essential oil grown in Jordan, and other comparable antioxidant on TBARS, total carbonyl, color values, and sensory attributes of raw chicken meat was investigated. Six treatments were prepared: (1) control (no additive); (2) 100 ppm oregano essential oil (DE); (3) 150 ppm DE; (4) 300 ppm L-ascorbic acid (E-300); (5) 5 and 14 ppm butylatedhydroxyanisole (BHA/E-320) for both breast and thigh meat respectively, and 6) 150 ppm Sodium nitrite (E-250), were prepared using ground chicken meat. Generally, DE at level of 150 ppm was the most effective decreasing TBARS, and total carbonyl values compared to the other treatments. Furthermore, it showed better color values (L* and a*) in term of meat color stability. However, DE and E-250 also showed the highest significant values among the other treatments. Sensory evaluation results showed that adding DE at level of 150 ppm and 100 ppm were the best values maintaining meat storage stability. Therefore, it can be recommended that DE at level of 150 ppm could be an excellent replacement to the synthetic antioxidant in the future of uncured, natural fresh meat products, and raw meat prepared for processing.

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Section: Lipid Oxidationmentioning

confidence: 88%

Effect of direct adding oregano essential oil (Origanum syriacum L.) on quality and stability of chicken meat patties

Al-Hijazeen

2018

Food Sci. Technol

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“…The highest concentration of Strecker aldehydes, found in the headspace of freshly pre-cooked GR and RT samples, decreased during the following processing stages with a remarkable loss of volatiles in the final reheating stage. Interestingly, WOF development in pre-cooked meats is not only believed to be the result of an increase of lipid-derived volatiles; a concurrent loss of meaty flavor is also playing a role (Byrne et al 2002;Campo et al 2006). Byrne et al (2001a, b) attributed the reduction in 'meatiness' to the loss of sulphur-containing amino acids and other sulphur compounds.…”

Section: Discussionmentioning

confidence: 99%

“…The significant differences observed between pre-cooking methods in terms of TBARS and volatiles were not reflected in the sensory analysis. Also the remarkable differences in MRPs may have had an influence since many of these compounds act as free radical scavengers and have been proposed to control, specifically, the deterioration of flavor in pre-cooked meats (Byrne et al 2002). Additional chemical analysis or further sensory assessments (i.e.…”

Section: Discussionmentioning

confidence: 99%

Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating

et al. 2016

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The effects of pre-cooking methods, namely, boiling (BL), roasting (RT) and grilling (GR), refrigerated storage (14 days/?4°C) and microwave reheating on chicken patties were studied. Physical, chemical and sensory parameters were evaluated in order to correlate the chemical deterioration of ready-to-eat chicken patties with the acceptance of the odor. Chemical deterioration was evaluated through the chemical composition, Maillard compounds, Thiobarbituric acid-reactive substances (TBARS) and volatiles. Sensory deterioration (odor liking) was performed by an acceptance test with hedonic scale. According to the TBARS values and volatile compounds generated in the head space during the examined stages, the pre-cooking method and the storage time had a significant effect on lipid oxidation, whereas reheating in a microwave had a negligible impact. At each succeeding processing stage, panelists gave lower odor scores to all samples and no significant differences were found between treatments at any stage. RT and GR patties showed less intense chemical changes and presented higher acceptation scores by the sensory panel than BL patties. Thus, the choice of precooking method and control of storage conditions plays a key role in the inhibition of oxidative changes in ready-toeat chicken patties.

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“…To date, most studies have concentrated on the warmed-over flavor (WOF) of the recooked food [2], particularly beef [3], pork [4,5] and chicken [6,7], as the odor has the potential to lower the quality of the recooked food. It is well accepted that the WOF originates from the autoxidation of membrane phospholipids and the degradation of proteins and heteroatomic compounds [8].…”

Section: Introductionmentioning

confidence: 99%

Influence of recooking on volatile and non-volatile compounds found in silver carp Hypophthalmichthys molitrix

et al. 2009

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Volatile and non-volatile compounds, which contribute to flavor in raw fish, were compared in raw, cooked and recooked silver carp. In total, 20, 34 and 34 volatile compounds, including aldehydes, alcohols, ketones, hydrocarbons and heterocyclic compounds, were identified in raw, cooked and recooked samples, respectively. Cooking the samples resulted in a significant increase in volatile compounds and the formation of new aldehydes, alcohols, ketones, hydrocarbons and heterocyclic compounds. In addition, the content of free amino acids (FAA) decreased dramatically, and the amount of nucleotides and small peptides significantly changed. With recooking of the samples, the levels of most of the volatile compounds decreased significantly, and there was a substantial change in nucleotides and small peptides. However, the effect of recooking on FAA was not observable.

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Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat

Cited by 118 publications

References 21 publications

Effect of direct adding oregano essential oil (Origanum syriacum L.) on quality and stability of chicken meat patties

Effect of direct adding oregano essential oil (Origanum syriacum L.) on quality and stability of chicken meat patties

Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating

Influence of recooking on volatile and non-volatile compounds found in silver carp Hypophthalmichthys molitrix

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