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Endogenous functional compounds in Korean native chicken meat are dependent on sex, thermal processing and meat cut
Author(s) -
Jayasena Dinesh D,
Jung Samooel,
Kim Sun Hyo,
Kim Hyun Joo,
Alahakoon Amali U,
Lee Jun Heon,
Jo Cheorun
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6882
Subject(s) - anserine , betaine , carnosine , creatine , food science , korean native , chemistry , meat packing industry , chicken breast , carnitine , biology , biochemistry , amino acid , histidine
BACKGROUND In this study the effects of sex, meat cut and thermal processing on the carnosine, anserine, creatine, betaine and carnitine contents of Korean native chicken ( KNC ) meat were determined. Forty 1‐day‐old chicks (20 chicks of each sex) from a commercial KNC strain (Woorimatdag™) were reared under similar standard commercial conditions with similar diets, and ten birds of each sex were randomly selected and slaughtered at 14 weeks of age. Raw and cooked meat samples were prepared from both breast and leg meats and analyzed for the aforementioned functional compounds. RESULTS Female KNCs had significantly higher betaine and creatine contents. The breast meat showed significantly higher carnosine and anserine contents, whereas the leg meat had a higher betaine and carnitine content. The content of all functional compounds was significantly depleted by thermal processing. CONCLUSION This study confirms that KNC meat is a good source of the above‐mentioned functional compounds, which can be considered attractive nutritional quality factors. However, their concentrations were significantly affected by thermal processing conditions, meat cut and sex. Further experiments are needed to select the best thermal processing method to preserve these functional compounds. © 2014 Society of Chemical Industry