Degradation of inosine-5′-monophosphate (IMP) in aqueous and in layering chicken muscle fibre systems: Effect of pH and temperature

Vani, N.; Modi, V.K.; Kavitha, S.; Sachindra, N.M.; Mahendrakar, N. S.

doi:10.1016/j.lwt.2005.05.003

Cited by 49 publications

(36 citation statements)

References 18 publications

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“…pH value also has an influence in degradation rate for nucleotide contents as acidic pH inhibits the activities of AMP deaminase and promotes degradation rate of IMP to inosine (Jung et al, 2013;Vani et al, 2006), however, no significant differences were observed for both breeds and sexes in pH of 5.90∼5.93 (data not shown).…”

Section: Nucleotide Contentsmentioning

confidence: 95%

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Assessment of Breed- and Sex-based Variation in Flavor-related Compounds of Duck Meat in Korea

Lee¹,

Kim²,

Yong³

et al. 2015

Korean Journal of Poultry Science

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The objective of present research is to evaluate the effect of breed and sex on flavor-related compounds of duck meat in Korea. Breast meat of each different breed [Korean native duck (KND) and commercial duck, Cherry Valley (CD)] and sex (male and female) were analyzed for chemical composition, nucleotide, fatty acid composition, and free amino acid. In comparison within the different breed and sex, CD and female duck were higher in moisture composition compared to KND and male duck. The meat from female duck had higher inosine monophosphate (IMP) contents while the meat from KND had higher inosine contents (P<0.05). Mostly, male duck had higher contents of free amino acid, including alanine, aspartic acid, glycine, histidine, leucine, serine, valine, glutamic acid and cysteine (P<0.05), even though no significance in the sum of taste-related free amino acid was observed with respect to breed and sex. From the results, it was found that breed has no significant impact while sex has influenced the flavor-related compounds, especially, IMP and most of the free amino acids. In order to get breed-specific advantages, KND should be developed based on flavor aspect and further studies using KND with known genetic confirmation should be conducted for the extrinsic and intrinsic flavor influencing factors.

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Section: Nucleotide Contentsmentioning

confidence: 95%

“…In addition, these compounds are varied with breed, sex, age, meat portion and cooking state, etc (Joo et al, 2013;Jung et al, 2013;Karasawa et al, 1989;Vani et al, 2006). Duck meat is getting attention from the consumers, in particular, in Asia.…”

Section: Introductionmentioning

confidence: 99%

Assessment of Breed- and Sex-based Variation in Flavor-related Compounds of Duck Meat in Korea

Lee¹,

Kim²,

Yong³

et al. 2015

Korean Journal of Poultry Science

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“…For example, Fujimura et al (1996) indicated that glutamate and IMP contributed to the taste of chicken meat, and Nishimura et al (1988) noted that an increase in free amino acids during conditioning affected the umami taste. Moreover, Vani et al (2006) suggested that cooking of Indian country hen meat at high temperatures resulted in improved flavour, primarily because of the formation of high levels of IMP degradation compounds.…”

Section: Lipid Class and Fatty Acid Compositionmentioning

confidence: 99%

“…This could have resulted in some flavour differences between the 2 muscles within the same breed. Vani et al (2006) has reported that variations in nucleotide content in muscles can be due to the differences in species, breed, age, sex etc. Because different breeds/strains contain different levels of flavour precursors, the type and concentration of volatile compounds generated will also vary.…”

mentioning

confidence: 99%

Factors affecting cooked chicken meat flavour: a review

Jayasena

Ahn

Nam

et al. 2013

World's Poultry Science Journal

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Flavour, one of the most important factors affecting consumers' meat-buying behaviour and preferences, comprises mainly of taste and aroma. The cooked meat flavour, that is important from the producer and consumer point of view, is affected by several pre-and post-slaughter factors, including breed, diet, postmortem ageing, and method of cooking. Moreover, chicken meat is prone to the development of off-flavours through lipid oxidation, which reduce the quality of the chicken meat. The aim of this review is to discuss the main factors affecting cooked chicken meat flavour which helps producers and consumers to produce the most flavoured and consistent product possible. Cooked chicken meat flavour is thermally derived via the Maillard reaction, the degradation of lipids, and interaction between these two reactions. Factors affecting the flavour of cooked chicken meat were identified as breed/strain of the chicken, diet of the bird, presence of free amino acids and nucleotides, irradiation, high pressure treatment, cooking, antioxidants, pH, and ageing. Flavour, one of the most important factors affecting consumers' meat-buying behaviour and preferences, comprises mainly of taste and aroma. The cooked meat flavour, that is important from the producer and consumer point of view, is affected by several pre-and post-slaughter factors, including breed, diet, postmortem ageing, and method of cooking. Moreover, chicken meat is prone to the development of off-flavours through lipid oxidation, which reduce the quality of the chicken meat. The aim of this review is to discuss the main factors affecting cooked chicken meat flavour which helps producers and consumers to produce the most flavoured and consistent product possible. Cooked chicken meat flavour is thermally derived via the Maillard reaction, the degradation of lipids, and interaction between these two reactions. Factors affecting the flavour of cooked chicken meat were identified as breed/strain of the chicken, diet of the bird, presence of free amino acids and nucleotides, irradiation, high pressure treatment, cooking, antioxidants, pH, and ageing.

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“…The hydrolysed was neutralised and the uricogenic potential purines (hypoxanthine, guanine, xanthine and adenine) were analysed. The analysis was performed by HPLC with a UV detector (254 nm) and a reverse phase column RP-C18 (Vani et al, 2006;Fan et al, 2007;Reynal and Broderick, 2009). Calibration curves were made for each purine with R²>0.99.…”

Section: Analytical Determinationsmentioning

confidence: 99%

Meat quality of rabbits reared with two different feeding strategies: with or without fresh alfalfa ad libitum

Capra¹,

Martínez

Fradiletti

et al. 2013

World Rabbit Sci.

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The aim of this study was to evaluate production performance, carcass characteristics and nutritive value of meat of rabbits reared under the 2 prevailing feeding strategies in Uruguay. One week after weaning, 96 purebred V line rabbits were randomly distributed between 2 treatments: (T1) commercial pelleted food ad libitum and (T2) commercial pelleted food ad libitum plus fresh alfalfa ad libitum. Each treatment included 12 cages containing 4 individuals each (2 males and 2 females). Growth performance characteristics (live weight evolution, commercial food consumption and food/gain ratio) were evaluated. The consumption of alfalfa was not measured. Rabbits were slaughtered at a live weight of 2500 g and carcass characteristics were evaluated. Samples of meat and dissectible fat were analysed to determine intramuscular fat content at muscle L. dorsi, dissectible fat and intramuscular fat composition, minerals (Zn, Fe, Mg and Na), vitamin E and purines. Sensory evaluations were conducted to assess the effect of treatments on the consumer's perception of differences and the existence of attributes determining preferences. Differences between treatments were significant for total commercial food intake (23 356 vs. 20 930 g/cage; P<0.001) and feed conversion ratio (3.82 vs. 3.41; P<0.01) for T1 and T2 respectively. No significant differences were found in average daily gain, age at slaughter and carcass characteristics. There were no significant differences in the intramuscular fat content. The fatty acid composition of dissectible and intramuscular fat was affected by the inclusion of alfalfa in the diet increasing the linolenic acid content (1.82 vs. 3.28% and 2.29 vs. 5.15% for T1 and T2 at intramuscular and dissectible fat, respectively; P<0.001), and improving the n-6/n-3 relationship (8.60 vs. 5.82 and 11.58 vs. 5.64 for T1 and T2 at intramuscular and dissectible fat, respectively; P<0.001). There were no significant differences in vitamin E, Fe or Zn content between treatments, but differences were significant in Mg (22.5 vs. 24.4 mg/100 g for T1 and T2; P<0.05) and Na (44.1 vs. 48.2 mg/100 g; P<0.05). In the sensory evaluation, panellists significantly perceived differences between treatments with 95% confidence.

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Degradation of inosine-5′-monophosphate (IMP) in aqueous and in layering chicken muscle fibre systems: Effect of pH and temperature

Cited by 49 publications

References 18 publications

Assessment of Breed- and Sex-based Variation in Flavor-related Compounds of Duck Meat in Korea

Assessment of Breed- and Sex-based Variation in Flavor-related Compounds of Duck Meat in Korea

Factors affecting cooked chicken meat flavour: a review

Meat quality of rabbits reared with two different feeding strategies: with or without fresh alfalfa ad libitum

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