Comparison of non-volatile taste-active compounds between the cooked meats of pre- and post-spawning Yangtze Coilia ectenes

Zheng, Jin-yuan; Tao, Ningping; Gong, Jun; Gu, Shi; Xu, Chang-Hua

doi:10.1007/s12562-015-0858-7

Cited by 59 publications

(43 citation statements)

References 29 publications

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“…The GMP and Hx concentrations in cooked chicken meat were close to the values in cooked meat of Yangtze Coilia ectenes [30] and decreased after stewing for 3 h. These decreases in the GMP and Hx in the chicken meat were accompanied by a remarkable increase in the content of GMP and Hx in the chicken soup during the stewing process. [7] Interestingly, AMP levels significantly increased after stewing for 1 h and remained constant over the following hours.…”

Section: Changes In Faa Content With Different Stewing Timessupporting

confidence: 65%

“…Adenosine 5ʹ-triphosphate (ATP) and adenosine 5ʹ-diphosphate are the major nucleotides in live chickens, and the majority of ATP decomposes to IMP after slaughter. [30] The IMP concentration of Korean yellow-feather chickens was between 244.47 and 403.81 mg/100 g in the breast and between 125.68 and 157.22 mg/100 g in Table 1. Changes in the contents of free amino acids and the TAVs of chicken meat at different stewing times.…”

Section: Changes In Faa Content With Different Stewing Timesmentioning

confidence: 94%

“…Taste threshold value of inorganic ions were obtained from Zheng et al [30] but also weaken the umami perception. Combined with the effects of the other minerals on taste profiles, these changes could be another reason for the decreasing taste scores as stewing time increased (Table 5).…”

Section: A-dmentioning

confidence: 99%

“…[29] Additionally, arginine can cooperate with NaCl and glutamate to contribute a pleasant overall taste. [30] Changes in 5′-nucleotides in meat Stewing time significantly affected the levels of the 5′-nucleotides (Table 2). IMP, GMP, and Hx contents significantly decreased as stewing time increased.…”

Section: Changes In Faa Content With Different Stewing Timesmentioning

confidence: 99%

“…Taste threshold value of nucleotides were obtained from Zheng et al [30] the leg. [10,31] These values were higher than those of commercial broilers (94.4 mg/100 g).…”

Section: Changes In Faa Content With Different Stewing Timesmentioning

confidence: 99%

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Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed

Wang

Zhou

et al. 2017

International Journal of Food Properties

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Effects of stewing time (1, 2, and 3 h) on the levels of taste-active and volatile compounds were measured. The flavor characteristics of the stewed yellow-feather chicken meat were assessed with sensory evaluation and electronic nose. Results showed that increasing stewing time significantly decreased the contents of taste components such as free amino acids, 5′-nucleotides, minerals. Inosine 5′-monophosphate and chloride were the major umami-related compounds in stewed meat and decreased significantly during stewing. The taste-active values of the equivalent umami concentration decreased from 283.2 to 38.7 after 3 h of stewing. In contrast, increasing stewing time improved aroma levels. The volatile compounds mainly included pentanal, hexanal, heptanal, octanal, (E)-2-octenal, nonanal, (Z)-4-decenal, decanal, (E,E)-2,4-decadienal, 1-pentanol, and 1-octen-3-ol. With increased stewing time, aldehydes significantly decreased (P < 0.05), whereas alcohols significantly increased (P < 0.05). The high-intensity aroma after 2 h of stewing could be attributed to 1-pentanol and 1-octen-3-ol. The aroma scores of the chicken meat were at maximum after stewing for 3 h. The overall flavor characteristics tended to stabilize after 2 h of stewing. In general, stewing improved the aroma but decreased the taste components in the chicken meat, especially within the first 2 h. The data herein not only provides insight into the changes in odor and taste of chicken meat during cooking, but also guidelines for improving the stewing process.ARTICLE HISTORY

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Section: Changes In Faa Content With Different Stewing Timessupporting

confidence: 65%

Section: Changes In Faa Content With Different Stewing Timesmentioning

confidence: 94%

Section: A-dmentioning

confidence: 99%

Section: Changes In Faa Content With Different Stewing Timesmentioning

confidence: 99%

“…Taste threshold value of nucleotides were obtained from Zheng et al [30] the leg. [10,31] These values were higher than those of commercial broilers (94.4 mg/100 g).…”

Section: Changes In Faa Content With Different Stewing Timesmentioning

confidence: 99%

See 3 more Smart Citations

Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed

Wang

Zhou

et al. 2017

International Journal of Food Properties

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Effects of four cooking methods on sensory and taste quality of Portunus trituberculatus

Shi

Wang

et al. 2020

Food Science & Nutrition

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The effect of heating medium (with water and steam) and initial temperature of heating medium (cold and boiling) on the taste quality and sensory properties of Portunus trituberculatus was investigated. Nonvolatile taste active components in the meat and gonad of crabs cooked under four different methods were detected and compared. Sensory evaluation and electronic tongue assessment were also conducted. Sensory evaluation and electronic tongue indicated that taste quality was different under four cooking methods. The results showed that steaming cooking preserved more water‐soluble substances as compared with boiling cooking, especially cooking began with boiling water. It is noteworthy that the umami intensity in gonad cooked from boiling water was stronger, either steaming or boiling. Therefore, this study can provide a theoretical basis and suggest the dynamic chemical changes of different organs during heating process need to be further studied.

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Enzyme-treated soy protein supplementation in low protein diet improved flesh tenderness, juiciness, flavor, healthiness, and antioxidant capacity in on-growing grass carp (Ctenopharyngodon idella)

Song

Yan

Jiang

et al. 2019

Fish Physiol Biochem

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Comparison of non-volatile taste-active compounds between the cooked meats of pre- and post-spawning Yangtze Coilia ectenes

Cited by 59 publications

References 29 publications

Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed

Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed

Effects of four cooking methods on sensory and taste quality of Portunus trituberculatus

Enzyme-treated soy protein supplementation in low protein diet improved flesh tenderness, juiciness, flavor, healthiness, and antioxidant capacity in on-growing grass carp (Ctenopharyngodon idella)

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