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Poult Sci. 2015 Aug;94(8):1964-72. doi: 10.3382/ps/pev154. Epub 2015 Jun 6.

Taste-active compound levels in Korean native chicken meat: The effects of bird age and the cooking process.

Author information

1
Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Republic of Korea Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka.
2
Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Republic of Korea.
3
Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea.
4
Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742, Republic of Korea.
5
Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea cheorun@snu.ac.kr.

Abstract

The effects of bird age and the cooking process on the levels of several taste-active compounds, including inosine 5'-monophosphate (IMP), glutamic acid, cysteine, reducing sugars, as well as oleic, linoleic, arachidonic, and docosahexaenoic acids (DHA), in the breast and leg meats from a certified meat-type commercial Korean native chicken (KNC) strain (Woorimatdag) were investigated. KNC cocks were raised under similar standard conditions at a commercial chicken farm, and breast and leg meats from birds of various ages (10, 11, 12, 13, and 14 wk; 10 birds/age group) were obtained. After raw and cooked meat samples were prepared, they were analyzed for the aforementioned taste-active compounds. Compared to the leg meat, KNC breast meat had higher levels of IMP, arachidonic acid, and DHA, but lower levels of the other taste-active compounds (P < 0.05). KNC meat lost significant amounts of all the taste-active compounds, excluding oleic and linoleic acids, during the cooking process (P < 0.05). However, bird age only had a minor effect on the levels of these taste-active compounds. The results of this study provide useful information regarding the levels of taste-active compounds in KNC meat from birds of different ages, and their fate during the cooking process. This information could be useful for selection and breeding programs, and for popularizing native chicken meat.

KEYWORDS:

arachidonic acid; fatty acid; inosine 5′-monophosphate; umami taste

PMID:
26049798
DOI:
10.3382/ps/pev154
[Indexed for MEDLINE]

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