Superchilled storage (−2.5 ± 1°C) extends the retention of taste‐active and volatile compounds of yellow‐feather chicken soup | Zendy

Li Xiao | Zendy; Zhu Jing | Zendy; Qi Jun | Zendy; Wang Peng | Zendy; Xu Xinglian | Zendy; Zhou Guanghong | Zendy

Premium

Superchilled storage (−2.5 ± 1°C) extends the retention of taste‐active and volatile compounds of yellow‐feather chicken soup

Author(s) -

Li Xiao,

Zhu Jing,

Qi Jun,

Wang Peng,

Xu Xinglian,

Zhou Guanghong

Publication year - 2018

Publication title -

animal science journal

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.606

H-Index - 38

eISSN - 1740-0929

pISSN - 1344-3941

DOI - 10.1111/asj.13004

Subject(s) - hexanal , chemistry , food science , flavor , taste , umami , feather , inosine monophosphate , furan , nucleotide , biochemistry , biology , organic chemistry , ecology , gene

This work investigated the effects of refrigerated storage ( RS : 4 ± 1°C) and superchilled storage ( SS : −2.5 ± 1°C) on non‐volatile and volatile compounds in chicken soup made from Chinese yellow‐feather broilers. The results from total viable count ( TVC ) and coliform analysis showed that soups were safe for human consumption after a storage period of 42 days. SS resulted in a significantly ( p < .05) higher content of free amino acids (umami and sweet taste) and 5′‐nucleotides (inosine 5′‐monophosphate and adenosine 5′‐monophosphate) from 21 to 42 days compared to RS . Hexanal, (E)‐2‐decenal, (E,E)‐2,4‐decadienal and 2‐pentyl furan were described as the primary odorants. SS showed significantly lower values ( p < .05) for ketones and hydrocarbons, higher values for aldehydes and alcohols from 14 to 42 days, when compared to RS . The results suggest that SS improved the flavor retention of chicken soup after 21 days of storage and is a potential alternative treatment compared to RS .

This content is not available in your region!

Continue researching here.

Having issues? You can contact us here

Accelerating Research