Effects of post-mortem aging process on characteristic water-soluble taste-active precursors in yellow-feathered broilers
Chilled chicken has become the mainstream of chicken consumption. In order to explore the effect of post-mortem aging on water-soluble flavor precursors of chicken, pH, adenosine triphosphate (ATP) degradation, flavor nucleosides, free amino acids and water-soluble low molecular weight peptides were...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2023-01-01
|
| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022001112 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832569084965814272 |
|---|---|
| author | Na Xu Xianming Zeng Lingyun Li Xinyue Zhang Peng Wang Minyi Han Xinglian Xu |
| author_facet | Na Xu Xianming Zeng Lingyun Li Xinyue Zhang Peng Wang Minyi Han Xinglian Xu |
| author_sort | Na Xu |
| collection | DOAJ |
| description | Chilled chicken has become the mainstream of chicken consumption. In order to explore the effect of post-mortem aging on water-soluble flavor precursors of chicken, pH, adenosine triphosphate (ATP) degradation, flavor nucleosides, free amino acids and water-soluble low molecular weight peptides were determined using Qingyuan partridge yellow-feathered broilers as material during 0–4 °C post-mortem aging in 48 h. The results showed that the pH value fell to the limit pH 5.64 (4 h) in chicken breast and 6.21 (3 h) in thigh. Regardless of chicken breast or thigh, ATP dropped rapidly within 3 h. It was found that the K-value in chicken thigh was the lowest at 2 h indicating the freshness was the best. Considering the equivalent umami concentration (EUC), the value at 3 h and 4 h was relatively high, but the corresponding electronic tongue umami value was not high, which further showed that the water-soluble low molecular taste peptide played an important role on the post-mortem aging process. Combined with cluster analysis and partial least squares discriminant analysis (PLS-DA), it was preliminarily inferred that the optimal time for chilled chicken during 0–4 °C post-mortem aging was 2 h, which could provide a theoretical basis for the further processing of fresh chicken. |
| format | Article |
| id | doaj-art-e46d0ff848c4408fbc749675d4313248 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2023-01-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-e46d0ff848c4408fbc749675d43132482025-02-02T23:24:43ZengTsinghua University PressFood Science and Human Wellness2213-45302023-01-01121242253Effects of post-mortem aging process on characteristic water-soluble taste-active precursors in yellow-feathered broilersNa Xu0Xianming Zeng1Lingyun Li2Xinyue Zhang3Peng Wang4Minyi Han5Xinglian Xu6College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaNational Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210000, ChinaGuangdong Wens Jia Wei Foodstuff Co., Ltd., Yunfu 527400, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210000, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Wens Foodstuff Co., Ltd., Yunfu 527400, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210000, China; Corresponding author at: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.Chilled chicken has become the mainstream of chicken consumption. In order to explore the effect of post-mortem aging on water-soluble flavor precursors of chicken, pH, adenosine triphosphate (ATP) degradation, flavor nucleosides, free amino acids and water-soluble low molecular weight peptides were determined using Qingyuan partridge yellow-feathered broilers as material during 0–4 °C post-mortem aging in 48 h. The results showed that the pH value fell to the limit pH 5.64 (4 h) in chicken breast and 6.21 (3 h) in thigh. Regardless of chicken breast or thigh, ATP dropped rapidly within 3 h. It was found that the K-value in chicken thigh was the lowest at 2 h indicating the freshness was the best. Considering the equivalent umami concentration (EUC), the value at 3 h and 4 h was relatively high, but the corresponding electronic tongue umami value was not high, which further showed that the water-soluble low molecular taste peptide played an important role on the post-mortem aging process. Combined with cluster analysis and partial least squares discriminant analysis (PLS-DA), it was preliminarily inferred that the optimal time for chilled chicken during 0–4 °C post-mortem aging was 2 h, which could provide a theoretical basis for the further processing of fresh chicken.http://www.sciencedirect.com/science/article/pii/S2213453022001112ChickenPost-mortemFlavor precursorsLow molecular weight peptides (LMWPs) |
| spellingShingle | Na Xu Xianming Zeng Lingyun Li Xinyue Zhang Peng Wang Minyi Han Xinglian Xu Effects of post-mortem aging process on characteristic water-soluble taste-active precursors in yellow-feathered broilers Food Science and Human Wellness Chicken Post-mortem Flavor precursors Low molecular weight peptides (LMWPs) |
| title | Effects of post-mortem aging process on characteristic water-soluble taste-active precursors in yellow-feathered broilers |
| title_full | Effects of post-mortem aging process on characteristic water-soluble taste-active precursors in yellow-feathered broilers |
| title_fullStr | Effects of post-mortem aging process on characteristic water-soluble taste-active precursors in yellow-feathered broilers |
| title_full_unstemmed | Effects of post-mortem aging process on characteristic water-soluble taste-active precursors in yellow-feathered broilers |
| title_short | Effects of post-mortem aging process on characteristic water-soluble taste-active precursors in yellow-feathered broilers |
| title_sort | effects of post mortem aging process on characteristic water soluble taste active precursors in yellow feathered broilers |
| topic | Chicken Post-mortem Flavor precursors Low molecular weight peptides (LMWPs) |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022001112 |
| work_keys_str_mv | AT naxu effectsofpostmortemagingprocessoncharacteristicwatersolubletasteactiveprecursorsinyellowfeatheredbroilers AT xianmingzeng effectsofpostmortemagingprocessoncharacteristicwatersolubletasteactiveprecursorsinyellowfeatheredbroilers AT lingyunli effectsofpostmortemagingprocessoncharacteristicwatersolubletasteactiveprecursorsinyellowfeatheredbroilers AT xinyuezhang effectsofpostmortemagingprocessoncharacteristicwatersolubletasteactiveprecursorsinyellowfeatheredbroilers AT pengwang effectsofpostmortemagingprocessoncharacteristicwatersolubletasteactiveprecursorsinyellowfeatheredbroilers AT minyihan effectsofpostmortemagingprocessoncharacteristicwatersolubletasteactiveprecursorsinyellowfeatheredbroilers AT xinglianxu effectsofpostmortemagingprocessoncharacteristicwatersolubletasteactiveprecursorsinyellowfeatheredbroilers |