Flavour Chemistry of Chicken Meat: A Review

Abstract

Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration and formation of undesirable “warmed over flavour” in chicken meat products are supposed to be the lack of α-tocopherol in chicken meat.

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

“…The adenosine triphosphate (ATP) degraded to AMP, IMP, inosine, hypoxanthine, and ribose after slaughtering and these compounds are related to meat flavor (Jayasena et al, 2013a;Kim et al, 2012c). IMP has a role as an umami taste enhancer and also It can be supportive evidence for the relationship between IMP contents and muscle composition since chicken breast meat is composed with 90% type IIB muscle fiber compared to thigh meat composed of type I muscle fiber (Jayasena et al, 2014) in accordance with Jaturasitha et al (2008).…”

“…The fatty acid composition has a strong relation with meat flavor as lipid breakdown products give an important contribution through their oxidation and cooking (Calkins and Hodgen, 2007;Jayasena et al, 2013a). Jayasena et al (2013b) suggested that lipid oxidation lead itself to desirable as well as undesirable flavor in meat and meat products.…”

“…It is now well known that raw meat has blood-, metallic-and salt-like taste and no aroma without cooking steps. As meat is cooked, flavor precursors in meat determine the meat flavor through lipid oxidation, Maillard reaction, and interaction of Maillard reaction and lipid oxidation (Jayasena et al, 2013a;Jayasena et al, 2013b). As flavor precursors, nucleotide, fatty acid composition, and free amino acid are suggested so that researchers have studied in these products extensively in order to enhance the meat flavor.…”

The Line Differences and Genetic Parameters of Linoleic and Arachidonic Acid Contents in Korean Native Chicken Muscles

“…일반적으로 닭고기 의 풍미에는 유리아미노산, 핵산, 다양한 지방산 조성과 휘 발성 물질 등이 영향을 미치는 것으로 알려져 있으며 (Jayasena et al, 2013), 특히 재래닭은 일반 육계보다 콜라겐 함량이 높고, arachidonic acid와 IMP(inosine-5'-monophosphate)가 풍 부하여 독특한 조직감과 우수한 풍미를 가진다고 알려져 있 다 Jeon et al, 2010;Jung et al, 2011;안 동현과 박소연, 2002;이경행 등, 2012).…”

Effects of high hydrostatic pressure on Campylobacter jejuni in poultry meat

“…While the influence of high hydrostatic pressure on the survival of many foodborne pathogens is relatively well known, there is still a lack of comprehensive data on survival of C. jejuni. Exploring the possibility of C. jejuni inactivation in poultry meat is particularly important considering the constantly increasing consumption of poultry meat (Jayasena et al 2013), as well the possibility of cross contamination, even after slaughter (Kruk et al 2014). The results of this study will help to establish the parameters necessary to ensure the reduction of C. jejuni to the consumer safety level, and thus, reduce human exposure to contaminated poultry meat and its products.…”