Article
Taste-related and Volatile Organic Compounds of Fresh and Frozen–Thawed Chicken Breast Meat
Dong-Jin Shin1,2, Cheorun Jo3, Dongwook Kim1, Yousung Jung1, Jun-Heon Lee4, Ki-Chang Nam5, Hyo-Joon Choo6, Aera Jang1,*
1 Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea.
2Institute of Animal Life Science, Kangwon National University, Chuncheon 24326, Korea.
3Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea.
4Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea.
5Department of Animal Science and Technology, Sunchon National University, Sunchon 57922, Korea.
6Poultry Research Institute, National Institute of Animal Science, Pyeongchang 25342, Korea.
*Corresponding Author: Aera Jang, Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea, Republic of. Phone: +820332508643. E-mail:
ajang@kangwon.ac.kr.
© Copyright 2023 Korean Society of Animal Science and Technology. This is an Open-Access article distributed under the terms of the
Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits
unrestricted non-commercial use, distribution, and reproduction in any
medium, provided the original work is properly cited.
Received: Jul 05, 2023; Revised: Oct 26, 2023; Accepted: Nov 07, 2023
Published Online: Nov 10, 2023
Abstract
The effect of frozen storage (-18 °C for 2 months) and thawing (4 °C for 16 h) on the taste-related compounds and volatile organic compounds (VOCs) in chicken breast meat was studied. After freeze–thawing, inosine monophosphate levels in chicken meat decreased and inosine levels increased. Free amino acid content increased significantly, regardless of bitter, sweet, or umami amino acids. An increase in arachidonic, eicosapentaenoic, adrenic, and docosahexaenoic acid after freeze–thaw cycle was observed suggesting the impact of lipid oxidation during freezing and thawing. Total 95 VOCs were detected, and multivariate analysis discriminated the differences in aroma- and taste-related compounds. The variable importance in the projection score indicated that the total amounts of sweet and bitter amino acids, inosine monophosphate, ketones, oxetane, and 3,3-dimethyl-2-butanone were important in discriminating between fresh and frozen–thawed chicken meat. The freeze–thawing altered the flavor of fresh chicken meat, and these important compounds could be utilized as markers for characterizing fresh or frozen-thawed meat.
Keywords: chicken meat; frozen–thawed; aroma compound; taste-related compound; volatile organic compound