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http://dx.doi.org/10.11002/kjfp.2012.19.3.385

A Study on Components Related to Flavor and Taste in Commercial Broiler and Korean Native Chicken Meat  

Lee, Kyung-Haeng (Department of Food and Nutrition, Korea National University of Transportation)
Kim, Hyun-Joo (Department of Animal Science and Biotechnology, Chungnam National University)
Lee, Hyun-Jung (Department of Animal Science and Biotechnology, Chungnam National University)
Kang, Min-Gu (Department of Animal Science and Biotechnology, Chungnam National University)
Jo, Cheo-Run (Department of Animal Science and Biotechnology, Chungnam National University)
Publication Information
Food Science and Preservation / v.19, no.3, 2012 , pp. 385-392 More about this Journal
Abstract
The characteristics of the components related to the meat taste of the commercial broiler (CB) and the Korean native chicken (KNC) were compared. The breast meat from CB showed higher amounts of $C_{16:1}$ and $C_{18:2}$ but lower amounts of $C_{16:0}$ and $C_{22:6}$. The thigh meat from CB showed a higher amount of $C_{18:1}$ but lower amounts of $C_{16:0}$, $C_{18:0}$, $C_{20:4}$, and $C_{22:6}$. The flavor- and taste-contributing amino acids, including aspartic acid, threonine, serine, glycine, alanine, tyrosine, lysine, histidine, and arginine, were significantly higher in the KNC breast meat, but the level of amino acids in the thigh meat were not different between the two breeds. The measurement of the volatile compounds revealed that CB contains much higher volatile compounds compared to KNC in their fresh breast and thigh meat. Both in the breast and thigh meat, however, the amount of flavor compounds increased significantly after cooking; as such, KNC turned out to have more flavor compounds than CB.
Keywords
Commercial broiler; Korean native chicken; Fatty acids; Amino acids; Volatile compounds;
Citations & Related Records
Times Cited By KSCI : 9  (Citation Analysis)
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