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Factors affecting cooked chicken meat flavour: a review

Published online by Cambridge University Press:  05 September 2013

D.D. JAYASENA ,
D.U. AHN ,
K.C. NAM  and
C. JO
D.D. JAYASENA
Affiliation:
Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Republic of Korea
D.U. AHN
Affiliation:
Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA
K.C. NAM
Affiliation:
Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742, Republic of Korea
C. JO*
Affiliation:
Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Republic of Korea
*
Corresponding author: cheorun@cnu.ac.kr
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Abstract

Flavour, one of the most important factors affecting consumers’meat-buying behaviour and preferences, comprises mainly of taste and aroma. Thecooked meat flavour, that is important from the producer and consumer point ofview, is affected by several pre- and post-slaughter factors, including breed,diet, post-mortem ageing, and method ofcooking. Moreover, chicken meat is prone to the development of off-flavoursthrough lipid oxidation, which reduce the quality of the chicken meat. The aimof this review is to discuss the main factors affecting cooked chicken meatflavour which helps producers and consumers to produce the most flavoured andconsistent product possible. Cooked chicken meat flavour is thermally derivedvia the Maillard reaction, the degradation of lipids, and interaction betweenthese two reactions. Factors affecting the flavour of cooked chicken meat wereidentified as breed/strain of the chicken, diet of the bird, presence of freeamino acids and nucleotides, irradiation, high pressure treatment, cooking,antioxidants, pH, and ageing.

Keywords

flavourchicken meatMaillard reactionlipid oxidationheterocyclic compoundscooking

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Type
Review Article
Information
World's Poultry Science Journal , Volume 69 , Issue 3 , September 2013 , pp. 515 - 526
Copyright
Copyright © World's Poultry Science Association 2013

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