Browse > Article
http://dx.doi.org/10.3746/jkfn.2002.31.4.547

Studies on Components Related to Taste such as Free Amino Acids and Nucleotides in Korean Native Chicken Meat  

Ahn, Dong-Hyun (Dept. of Food Science and Technology / Institute of Seafood Science, Pukyong National University)
Park, So-Youn (Dept. of Food Science and Technology / Institute of Seafood Science, Pukyong National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.31, no.4, 2002 , pp. 547-552 More about this Journal
Abstract
Characteristics of components related to meat taste of broiler and Korean native chicken (KNC) were investigated. Carnosine was detected much more in the breast meat of KNC at 28 weeks of age and in the leg meat of KNC over 6 weeks of age than broiler. Glutamic acid was much contained in the leg meat of KNC over 11 weeks of age. In the case of breast meat, the content of glutamic acid was higher in KNC over 6 weeks of age than that of others. The ratio of good-tasting amino acid to bitter-tasting amino acid was higher in KNC over 11 weeks of age than broiler. Concentration of IMP in KNC over 15 weeks of age was higher than that of broiler.
Keywords
Korean native chicken; meat; taste component; free amino acid; nucleotides;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Yeo JS, Kim JW, Choi CB. 1994. Identification of the Korean native chickens using DNA fingerprinting. Korean J Anim Sci 36: 221-225.
2 Tanabe R, Motomura K, Kuriki T, Andou S, Ikeda T, Otsuka S, Nakai H. 1990. Postmortem changes in pH, K-value, water-holding capacity and contents of free amino acids of chicken meat. Jpn J Zootech Sci 61: 998-1003.
3 Lee EH, Oh KS, Ahn CB, Chung BG, Bae YK, Ha JH. 1987. Preparation of powdered smoked-dried mackerel soup and its taste compounds. Bull Korean Fish Soc 20: 41-51.   과학기술학회마을
4 Davies AMC, Wilkinson CCL, Jones JM. 1978. Carnosine and anserine content of turkey breast and leg muscles. British Poult Sci 19: 101-103.   DOI   ScienceOn
5 Jones NR, Murray J. 1962. Degradation of adenine and hypoxanthine-nucleotide in the muscle of chilled stored trawled cod. J Sci Food Agric 13: 475-480.   DOI
6 Davidek J, Khan AW. 1967. Estimation of inosinic acid in chicken muscle and its formation and degradation during postmortem aging. J Food Sci 32: 155-157.   DOI
7 Fujimura S, Katsukawa M, Watanabe E, Toyomizu M, Ishibashi T. 1991. Comparison of growth rate, digestibility and taste components among broiler, layer pullet and Hinaidori. The Hokuriku J Zootech Sci 62: 6-12.
8 Nishimura T, Rhue MR, Okitani A, Kato H. 1988. Components contributing to the improvement of meat taste during storage. Agric Biol Chem 525: 2323-2330.
9 Yamaguchi S. 1967. The synergistic taste effect of monosodium glutamate and disodium 5'-inosinate. J Food Sci 32: 473-478.   DOI
10 Saito T, Arai K. 1958. Slow freezing of carp muscle and inosinic acid formation. Arch Biochem Biophys 73: 315-319.   DOI   ScienceOn
11 Tsai R, Cassens RG, Briskey EJ, Grieser ML. 1972. Studies on nucleotide metabolism in porcine Longissimus muscle postmortem. J Food Sci 37: 612-616.   DOI
12 Kato H, Nishimura T. 1987. Taste components and conditioning of beef, pork and chicken. In Umami: a basic taste. Kawamura Y, Kare MR, eds. Marcell Dekker, New York. p 289-306.
13 Nishimura Y, Rhue MR, Okitani A, Hiromichi K. 1988. Components contriuting to the improvement of meat taste during storage. Agric Biol Chem 52: 2323-2330.   DOI
14 Kurihara K. 1987. Recent progress in the taste receptor. In Umami: A basic taste. Kawamura Y, Kare MR, eds. Marcel Dekker, New York. p 3-39.
15 Karasawa Y, Aoki K, Hirakata A. 1989. Study of free amino acids and purine compounds of leg and breast muscles on different strains of chickens. Jpn Poult Sci 26: 29-34.   DOI
16 The Agriculture, Fisheries and Livestock News. 1999. Korea Food Yearbook.
17 Fujimura S, Muramoto T, Katsukawa M, Hatano T, Ishibashi T. 1994. Chemical analysis and sensory evaluation of free amino acids and 5'-inosinic acid in meat of Hinai-dori, Japanese native chicken -Comparison with broilers and layer pullets. Anim Sci Technol (Jpn) 65: 610-618.
18 Fukunaga T, Koga K, Maita Y, Matsuoka S. 1989. Free amino acid, carnosine and 5'-inosinic acid contents in the breast and leg meats from the cross and triple-cross chickens of Satsuma native fowl. Bull Fac Agric Kagoshima Univ 39: 223-232.
19 Fuke S, Shimizu T. 1993. Sensory and preference aspects of umami. Trends Food Sci Technol 4: 246-251   DOI   ScienceOn
20 The Agriculture, Fisheries and Livestock News. 1999. Korea Livestock Yearbook.
21 Matsumoto T, Kitamura Y, Fujimaki M. 1976. Changes in the concentration of free amino acids and inosinic acid in stored breast muscles from broilers of various age. Nutr Food (Jpn) 29: 199-204.
22 Saegusa H, Hirano H, Ozawa S, Goda Y, Shimada N, Saito S. 1987. Differences in concentration of free amino acid in breast and thigh muscles from Japanese game chicken and broiler. Jpn J Zootech Sci 58: 707-710.
23 Kawamura Y, Halpern BP. 1987. Recent developments in umami research. In Umami: A basic Taste. Kawamura Y, Kare MR, eds. Marcell Dekker, New York. p 637-642.
24 Terasaki M, Kajikawa M, Fujita E, Ishii K. 1965. Studies on the flavor of meats. Part 1. Formation and degradation of inosinic acids in meats. Agric Biol Chem 29: 208-215.   DOI
25 Yamaguchi S. 1991. Roles and efficacy of sensory evaluation in studies of taste. J Japan Soc Food Sci Technol 38: 972-978.   DOI
26 Alberle ED, Merkel RA. 1968. 5'-adenylic acid deaminase in porcine muscle. J Food Sci 33: 27-29.   DOI
27 Kato H, Rhue MR, Nishimura T. 1989. Role of free amino acids and peptides in food taste. A.C.S. Symposium series No. 388 American Chemical Society, Washington DC. p 158-174.
28 Fuke S. 1993. Food science. In Umami: Taste and behavior. Kawamura Y, ed. Kyoritsu Shuppan, Tokyo. p 51-96.
29 Hultman E, Sjoholm H, Sahlin K, Edstrom L. 1980. The contents of adenine nucleotides and phosphagens in fasttwitch and slow-twitch muscles of rats and humans. Muscle Nerve 3: 264-272.