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RETENTION AND STABILITY OF VOLATILE SULFUR‐CONTAINING COMPOUNDS IN CHICKEN MEAT
Author(s) -
FARBOOD M. I.,
MacNEIL J. H.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb08468.x
Subject(s) - chemistry , sulfur , slurry , fractionation , fraction (chemistry) , methionine , methanethiol , nitrogen , methanol , chromatography , organic chemistry , biochemistry , amino acid , materials science , composite material
Methionine‐ 3 5 S was used to generate radioactive volatile sulfur‐containing compounds. The degree of retention and stability of these compounds in a cold chicken meat slurry was determined. It was found that substantial amounts of radioactive volatile sulfur‐containing compounds were trapped in the slurry (.71 μci). It was also concluded that 44.0% of the total methanethiol generated was trapped in the slurry. Further investigation revealed that the major portion of these highly volatile sulfur‐containing compounds, which were trapped in the slurry, was no longer volatile and would not be released upon heating. Subsequent heating of the slurry for 4 hr under reflux and in an open vessel resulted in a 32.3% and 33.8% loss of radioactivity, respectively. However, the major loss of radioactivity occurred within the first hr of cooking with little loss of activity after that period. The results of a chloroform‐methanol fractionation showed that 90.7% of the trapped radioactive sulfur‐containing compounds were associated with the protein fraction of meat. The association of these compounds with the protein fraction was confirmed using picric acid precipitation. The remaining radioactive sulfur‐containing compounds retained in the aqueous and lipid fraction, 8.95% and 0.35% respectively, could also play an important role in flavor.