Origin of Hydrogen Sulfide in Heated Chicken Muscle

Mecchi, E.; Pippen, E. L.; Lineweaver, Hans

doi:10.1111/j.1365-2621.1964.tb01750.x

Cited by 64 publications

(42 citation statements)

References 7 publications

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“…6) which are some of the odorants with the highest OAVs in sample I (Table 4). Furthermore, the results of GCO-H (Table 2) indicate, in agreement with suggestions of Mecchi et al [55] and Pippen and Mecchi [56], that hydrogen sulphide (no. 20) contributes strongly to the chicken flavour.…”

Section: Resultssupporting

confidence: 88%

Character impact odorants of boiled chicken: changes during refrigerated storage and reheating

Kerler

Grosch

1997

Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A

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AbstractmThe most potent odorants of freshly boiled chicken and boiled, refrigerated and reheated chicken showing warmed-over flavour (WOF) were screened by dilution experiments. In total, 20 odorants were selected for quantification by stable isotope dilution assays. Calculation of odour activity values (ratio of concentration to odour threshold) indicated methanethiol, (E,E)-and (E,Z)-2,4-decadienal, (E,E)-2,4-nondienal, 2-furfurylthiol, hexanal, octanal and acetaldehyde as the character impact odorants of freshly boiled chicken. Refrigerated storage and reheating of boiled chicken led to a loss of meaty, chicken-like and sweet odour notes and to the formation of green, cardboard-like, metallic off-odours. These changes were mainly caused by a sevenfold increase of hexanal and a sixfold decrease of both (E,E)-2,4-decadienal and 2-furfurylthiol. Sensory experiments confirmed this conclusion.

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Section: Resultssupporting

confidence: 88%

Character impact odorants of boiled chicken: changes during refrigerated storage and reheating

Kerler

Grosch

1997

Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A

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“…Using chicken muscle as the substrate, Mecchi et al (1964) reported that the water insoluble fraction was responsible for twice the amount of HZS as the water soluble fraction. Hamm et al (1965) reported that almost all of the H2S released upon cooking whole muscle was due to the structural proteins and not from the water soluble substances in the tissues.…”

Section: Resultsmentioning

confidence: 99%

“…Mecchi et al (1964) quantitatively determined the H& produced on heating chicken muscle. Hamm ef al.…”

Section: Introductionmentioning

confidence: 99%

Changes in Hydrogen Sulfide and Sulfhydryl Content of Heated Beef Adipose Tissue

Pepper

Pearson

1969

Journal of Food Science

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SUMMARY— Beef adipose tissue was separated into the water soluble, salt soluble and insoluble (water‐salt‐ether) fractions, and the amount of H, S evolved upon heating each of the fractions was determined. The yield of H, S per 100 g of adipose tissue was 17.6, 1.7 and 5.5 μM for the water soluble, salt soluble and insoluble fractions, respectively. Thus, the water soluble fraction contributed about 71% of the H, S, while the corresponding contributions from the salt soluble and the insoluble fractions amounted to approximately 7 and 22%, respectively.

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“…It has been reported that GSH in food causes a sulfurous odor when heated 1,5 . Analyses by a gas chromatography-flame photometric Ten mg of GSH or 20 mg of GSSG was added against 5.6 g of rice flour.…”

Section: Sensory Evaluation Of the Bread Smellmentioning

confidence: 99%

Further Studies on the Protein Chemistry and Property of Glutathione-Added Rice Bread : Evidence of Glutathionylation of Batter Protein as well as Crumb Structure/Sensory Evaluation

Yano

Kaji

Tokuriki

2013

JARQ

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Rice is one of the major staple crops in many developing countries, so commercializing rice-based processed foods should help boost their economy. We have recently reported that the addition of glutathione, a natural ubiquitous tri-peptide, to rice batter allows it to retain the carbon dioxide gas in fermentation, whereupon subsequent baking swells the rice bread without the need for added gluten. Although we have just detected this phenomenon, further mechanical and qualitative investigation should accelerate studies for its practical application. We speculate that the swelling is due to the "barrier theory". In short, disulfide-linked protein polymers hinder the adsorption of water by the starch granules. Glutathione may cleave or hinder the formation of the disulfide bonds of the polymers, which boosts starch hydration, resulting in increased viscosity and continuity of the rice batter. In this paper, we have obtained evidence that glutathione modifies the sulfhydryl groups of the barrier proteins (glutathionylation) and increases their solubility, thus fraying the barrier. Although further studies are needed to reveal the complete swelling mechanism, these observations support and extend the hypothesized barrier-linked swelling mechanism of glutathione bread. Moreover, from a bread quality perspective, the fine/coarse property of crumbs is found to be controllable, and the sensory assessment demonstrated that the bread smell is unimpaired by glutathione. All these data will accelerate the practical use of the glutathione bread.

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Origin of Hydrogen Sulfide in Heated Chicken Muscle

Cited by 64 publications

References 7 publications

Character impact odorants of boiled chicken: changes during refrigerated storage and reheating

Character impact odorants of boiled chicken: changes during refrigerated storage and reheating

Changes in Hydrogen Sulfide and Sulfhydryl Content of Heated Beef Adipose Tissue

Further Studies on the Protein Chemistry and Property of Glutathione-Added Rice Bread : Evidence of Glutathionylation of Batter Protein as well as Crumb Structure/Sensory Evaluation

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