Characterization of meat quality, storage stability, flavor-related compounds, and their relationship in Korean Woorimatdag No. 2 chicken breast meat during cold storage
We evaluated the quality, storage stability, and flavor-related compounds of breast meat from a novel Korean native chicken breed (Woorimatdag No. 2; WRMD2) and commercial broiler (CB) during seven days of aerobic cold storage. We found that pH and drip loss increased gradually during storage and WR...
Saved in:
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
|
| Series: | Poultry Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579124011441 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832591884398100480 |
|---|---|
| author | Yousung Jung Soomin Oh Sangrok Lee Hee-Jeong Lee Hyo-Jun Choo Cheorun Jo Ki-Chang Nam Jun-Heon Lee Aera Jang |
| author_facet | Yousung Jung Soomin Oh Sangrok Lee Hee-Jeong Lee Hyo-Jun Choo Cheorun Jo Ki-Chang Nam Jun-Heon Lee Aera Jang |
| author_sort | Yousung Jung |
| collection | DOAJ |
| description | We evaluated the quality, storage stability, and flavor-related compounds of breast meat from a novel Korean native chicken breed (Woorimatdag No. 2; WRMD2) and commercial broiler (CB) during seven days of aerobic cold storage. We found that pH and drip loss increased gradually during storage and WRMD2 exhibited a significantly lower pH and higher drip loss than CB. In both groups, aerobic plate counts, volatile basic nitrogen, and lipid oxidation levels increased, whereas creatine and dipeptide levels gradually decreased during storage. WRMD2 exhibited a significantly higher anserine content and lower carnosine-to-anserine ratio than CB. Flavor nucleotide content was influenced more by the storage period, whereas fatty acid composition was affected more by genetic differences. WRMD2 exhibited significantly higher levels of polyunsaturated fatty acids, especially C20:4n6 and C22:6n3, than CB. Interestingly, multivariate analysis highlighted several volatile compounds, including methyl salicylate (day 1), dodecanal (day 3), naphthalene (day 5), and 2,4-decadienal (day 7) as potential biomarkers to distinguish between WRMD2 and CB on each storage day. Correlation analysis identified five key meat quality traits, including drip loss, aerobic plate counts, and anserine that are strongly associated with flavor substances, such as inosine monophosphate, guanosine monophosphate, 1-octen-3-ol, and hexanal. These results offer insights into the distinctive meat quality and flavor compounds in WRMD2 during storage, providing fundamental data that could improve the management and quality of native chicken meat. |
| format | Article |
| id | doaj-art-fa352f677e9443a4b81e2d85899d4568 |
| institution | Kabale University |
| issn | 0032-5791 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Poultry Science |
| spelling | doaj-art-fa352f677e9443a4b81e2d85899d45682025-01-22T05:40:30ZengElsevierPoultry Science0032-57912025-01-011041104566Characterization of meat quality, storage stability, flavor-related compounds, and their relationship in Korean Woorimatdag No. 2 chicken breast meat during cold storageYousung Jung0Soomin Oh1Sangrok Lee2Hee-Jeong Lee3Hyo-Jun Choo4Cheorun Jo5Ki-Chang Nam6Jun-Heon Lee7Aera Jang8Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, KoreaDepartment of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, KoreaDepartment of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, KoreaDepartment of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, KoreaPoultry Research Institute, National Institute of Animal Science, Pyeongchang 25342, KoreaDepartment of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, KoreaDepartment of Animal Science and Technology, Sunchon National University, Suncheon 57922, KoreaDivision of Animal and Dairy Science, Chungnam National University, Daejeon 34134, KoreaDepartment of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea; Corresponding author.We evaluated the quality, storage stability, and flavor-related compounds of breast meat from a novel Korean native chicken breed (Woorimatdag No. 2; WRMD2) and commercial broiler (CB) during seven days of aerobic cold storage. We found that pH and drip loss increased gradually during storage and WRMD2 exhibited a significantly lower pH and higher drip loss than CB. In both groups, aerobic plate counts, volatile basic nitrogen, and lipid oxidation levels increased, whereas creatine and dipeptide levels gradually decreased during storage. WRMD2 exhibited a significantly higher anserine content and lower carnosine-to-anserine ratio than CB. Flavor nucleotide content was influenced more by the storage period, whereas fatty acid composition was affected more by genetic differences. WRMD2 exhibited significantly higher levels of polyunsaturated fatty acids, especially C20:4n6 and C22:6n3, than CB. Interestingly, multivariate analysis highlighted several volatile compounds, including methyl salicylate (day 1), dodecanal (day 3), naphthalene (day 5), and 2,4-decadienal (day 7) as potential biomarkers to distinguish between WRMD2 and CB on each storage day. Correlation analysis identified five key meat quality traits, including drip loss, aerobic plate counts, and anserine that are strongly associated with flavor substances, such as inosine monophosphate, guanosine monophosphate, 1-octen-3-ol, and hexanal. These results offer insights into the distinctive meat quality and flavor compounds in WRMD2 during storage, providing fundamental data that could improve the management and quality of native chicken meat.http://www.sciencedirect.com/science/article/pii/S0032579124011441AnserineCarnosineFatty acid compositionFlavor nucleotideVolatile organic compounds |
| spellingShingle | Yousung Jung Soomin Oh Sangrok Lee Hee-Jeong Lee Hyo-Jun Choo Cheorun Jo Ki-Chang Nam Jun-Heon Lee Aera Jang Characterization of meat quality, storage stability, flavor-related compounds, and their relationship in Korean Woorimatdag No. 2 chicken breast meat during cold storage Poultry Science Anserine Carnosine Fatty acid composition Flavor nucleotide Volatile organic compounds |
| title | Characterization of meat quality, storage stability, flavor-related compounds, and their relationship in Korean Woorimatdag No. 2 chicken breast meat during cold storage |
| title_full | Characterization of meat quality, storage stability, flavor-related compounds, and their relationship in Korean Woorimatdag No. 2 chicken breast meat during cold storage |
| title_fullStr | Characterization of meat quality, storage stability, flavor-related compounds, and their relationship in Korean Woorimatdag No. 2 chicken breast meat during cold storage |
| title_full_unstemmed | Characterization of meat quality, storage stability, flavor-related compounds, and their relationship in Korean Woorimatdag No. 2 chicken breast meat during cold storage |
| title_short | Characterization of meat quality, storage stability, flavor-related compounds, and their relationship in Korean Woorimatdag No. 2 chicken breast meat during cold storage |
| title_sort | characterization of meat quality storage stability flavor related compounds and their relationship in korean woorimatdag no 2 chicken breast meat during cold storage |
| topic | Anserine Carnosine Fatty acid composition Flavor nucleotide Volatile organic compounds |
| url | http://www.sciencedirect.com/science/article/pii/S0032579124011441 |
| work_keys_str_mv | AT yousungjung characterizationofmeatqualitystoragestabilityflavorrelatedcompoundsandtheirrelationshipinkoreanwoorimatdagno2chickenbreastmeatduringcoldstorage AT soominoh characterizationofmeatqualitystoragestabilityflavorrelatedcompoundsandtheirrelationshipinkoreanwoorimatdagno2chickenbreastmeatduringcoldstorage AT sangroklee characterizationofmeatqualitystoragestabilityflavorrelatedcompoundsandtheirrelationshipinkoreanwoorimatdagno2chickenbreastmeatduringcoldstorage AT heejeonglee characterizationofmeatqualitystoragestabilityflavorrelatedcompoundsandtheirrelationshipinkoreanwoorimatdagno2chickenbreastmeatduringcoldstorage AT hyojunchoo characterizationofmeatqualitystoragestabilityflavorrelatedcompoundsandtheirrelationshipinkoreanwoorimatdagno2chickenbreastmeatduringcoldstorage AT cheorunjo characterizationofmeatqualitystoragestabilityflavorrelatedcompoundsandtheirrelationshipinkoreanwoorimatdagno2chickenbreastmeatduringcoldstorage AT kichangnam characterizationofmeatqualitystoragestabilityflavorrelatedcompoundsandtheirrelationshipinkoreanwoorimatdagno2chickenbreastmeatduringcoldstorage AT junheonlee characterizationofmeatqualitystoragestabilityflavorrelatedcompoundsandtheirrelationshipinkoreanwoorimatdagno2chickenbreastmeatduringcoldstorage AT aerajang characterizationofmeatqualitystoragestabilityflavorrelatedcompoundsandtheirrelationshipinkoreanwoorimatdagno2chickenbreastmeatduringcoldstorage |