Elution and internal migration of free amino acids in fish meats by soaking in sodium chloride or sorbitol solution

Furutani, Ayumi; Ooizumi, Tooru; Akahane, Yoshiaki

doi:10.1111/j.1444-2906.2007.01480.x

Cited by 4 publications

(1 citation statement)

References 9 publications

(15 reference statements)

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“…This aligns with the findings of Wang et al (2018), who established that an elevation in hydrophobicity led to an increased affinity for VOCs. Additionally, the migration of taste compounds is propelled by the concentration disparity between meat and the meat soup during the heating process (Furutani et al, 2007;Li et al, 2020). Minimizing this concentration difference leads to an increasement in taste substance content within the meat due to a reduction in their transfer.…”

Section: Cookingmentioning

confidence: 99%

Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation

Xu,

Yin

2024

Comp Rev Food Sci Food Safe

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Chicken is renowned as the most affordable meat option, prized by consumers worldwide for its unique flavor, and universally recognized for its essential savory flavor. Current research endeavors are increasingly dedicated to exploring the flavor profile of chicken meat. However, there is a noticeable gap in comprehensive reviews dedicated specifically to the flavor quality of chicken meat, although existing reviews cover meat flavor profiles of various animal species. This review aims to fill this gap by synthesizing knowledge from published literature to describe the compounds, chemistry reaction, influencing factors, and sensory evaluation associated with chicken meat flavor. The flavor compounds in chicken meat mainly included water‐soluble low‐molecular‐weight substances and lipids, as well as volatile compounds such as aldehydes, ketones, alcohols, acids, esters, hydrocarbons, furans, nitrogen, and sulfur‐containing compounds. The significant synthesis pathways of flavor components were Maillard reaction, Strecker degradation, lipid oxidation, lipid‐Maillard interaction, and thiamine degradation. Preslaughter factors, including age, breed/strain, rearing management, muscle type, and sex of chicken, as well as postmortem conditions such as aging, cooking conditions, and low‐temperature storage, were closely linked to flavor development and accounted for the significant differences observed in flavor components. Moreover, the sensory methods used to evaluate the chicken meat flavor were elaborated. This review contributes to a more comprehensive understanding of the flavor profile of chicken meat. It can serve as a guide for enhancing chicken meat flavor quality and provide a foundation for developing customized chicken products.

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Section: Cookingmentioning

confidence: 99%

Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation

Xu,

Yin

2024

Comp Rev Food Sci Food Safe

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Effects of microbial growth inhibition by antibiotics on the production of taste-active components during the processing of heshiko produced by aging salted mackerel with rice bran

Kosaka

Ooizumi

2012

Fish Sci

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Enrichment of taste and aroma perceptions in chicken meat stewed in braised soup used repeatedly

Yao

et al. 2022

Journal of Food Science

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Flavor enrichment of sauce‐braised chicken creates a popular umami taste and aroma. In order to preliminarily reveal the enrichment of taste and aroma compounds of sauce‐braised meat products processed with braised soup used repeatedly, the system containing only chicken and chicken soup was designed to simulate the process of repeated stewing. Free amino acids, 5‐nucleotides, fatty acids, and volatile compounds in stewed chicken were determined, and taste and aroma profiles were evaluated using an electronic tongue (E‐tongue) and an electronic nose (E‐nose), respectively. As repeated stewing times increased, the total free amino acid content increased from 514.37 mg/100 g to 721.33 mg/100 g, and the contents of 5′‐inosine monophosphate, 5′‐guanosine monophosphate, and 5′‐adenosine monophosphate increased by approximately 20%. Meanwhile, the relative content of saturated fatty acids increased, and the relative content of monounsaturated fatty acids decreased significantly. Oleic acid, linoleic acid, and palmitoleic acid accounted for more than 80% of the total fatty acid content. A total of 15 aroma‐active compounds were identified during repeated stewing, and their concentrations increased by more than 40%, especially for monounsaturated alkenals. Within 10 times of repeated stewing, the taste and aroma compounds were enriched because of a decrease in the concentration difference of taste substances and an increase in the flavor‐adsorption capacity of fat, which was also consistent with the results from the E‐nose and E‐tongue. The taste and aroma of stewed chicken tended to remain constant after 10 times of repeated stewing of braised soup. The obtained information can provide guidelines for regulating the aroma and taste of sauce‐braised chicken. Practical Application The fat level of stewed chicken and the difference in concentration between stewed meat and braised soup were important potential factors that could be employed to enhance the flavor of stewed meat.

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Elution and internal migration of free amino acids in fish meats by soaking in sodium chloride or sorbitol solution

Cited by 4 publications

References 9 publications

Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation

Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation

Effects of microbial growth inhibition by antibiotics on the production of taste-active components during the processing of heshiko produced by aging salted mackerel with rice bran

Enrichment of taste and aroma perceptions in chicken meat stewed in braised soup used repeatedly

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