ArticleFoods (Basel, Switzerland)2022
Physicochemical Characteristics and Flavor-Related Compounds of Fresh and Frozen-Thawed Thigh Meats from Chickens.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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14 citing papers in PubMed, 24 citations in OpenAlex.
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- Integration of whole genome resequencing and transcriptomics reveals key candidate genes and pathway for fatty acid and amino acid compositions among duck breeds.Poultry science · 2026Article
- Volatilomics analysis reveals marker compounds for assessing chicken freshness and detecting frozen-thawed Korean native chicken.Poultry science · 2026Article
- Pseudomonas-driven spoilage and identification of early-warning volatile markers in chilled Shimen Sanhuang chicken.Food chemistry: X · 2026Article
- Metabolome analysis of frozen chicken breast during thawing at room temperature.Food chemistry: X · 2025Article
- Evaluating pellet and mash rumen protected soybean groat on nutrient digestibility, animal performance, carcass characteristics, and meat quality of fat-tailed sheep.Veterinary world · 2025Article
- The Effect of Different Freezing and Thawing Methods on Physicochemical, Sensory, and Flavor Characteristics of Korean Native Chicken Breast.Food science of animal resources · 2025Article
- Influence of age at slaughter and sex on carcass characteristics, meat quality, fatty acids, and ribonucleotides in white-tailed yellow native chickens.Tropical animal health and production · 2024Article
- Use of GC-IMS and Stoichiometry to Characterize Flavor Volatiles in Different Parts of Lueyang Black Chicken during Slaughtering and Cutting.Foods (Basel, Switzerland) · 2024Article
- Effect of cinnamon powder on quality attributes and off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken.Poultry science · 2024Article
- Optimal fermentation of Shuanghuanglian and its effects on production performance of laying hens.Frontiers in veterinary science · 2024Article
- Carcass Yields and Meat Composition of Roosters of the Portuguese Autochthonous Poultry Breeds: "Branca", "Amarela", "Pedrês Portuguesa", and "Preta Lusitânica".Foods (Basel, Switzerland) · 2023Article
- Characteristics and potential biomarkers of flavor compounds in four Chinese indigenous chicken breeds.Frontiers in nutrition · 2023Article
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12 authors at 5 institutions in 1 country.
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Abstract
The physicochemical characteristics and flavor-related compounds of thigh meat derived from diverse Korean native chickens (KNC), namely Hanhyup No. 3 (HH3), Woorimatdag No 1 (WRMD 1), and Woorimatdag No 2 (WRMD 2), under fresh and frozen-thawed conditions were studied and compared with those of commercial broilers (CB). Regardless of the breed, KNC showed a higher (p < 0.05) percentage of linoleic and arachidonic acid. The highest proportion of docosahexaenoic acid was observed in WRMD 2. Despite having a higher collagen content, thigh meat derived from KNC maintained a similar texture profile in comparison to that of CB. The concentrations of most free amino acids (FAA), except for taurine, tryptophan, and carnosine, were higher in frozen-thawed meat than in fresh meat. Regarding volatile organic compounds (VOC), following freezing, the concentration of favorable VOCs increased in CB, but decreased in WRMD 1, suggesting a loss of pleasant flavor in frozen-thawed meat. This study indicated that changes in VOCs, including hydrocarbons (d-limonene, heptadecane, hexadecane, naphthalene, pentadecane, 3-methyl-, tridecane), esters (arsenous acid, tris(trimethylsilyl) ester, decanoic acid, ethyl ester, hexadecanoic acid, ethyl ester), alcohol (1-hexanol, 2-ethyl-), ketones (5,9-undecadien-2-one, 6,10-dimethyl-), and aldehydes (pentadecanal-, tetradecanal, tridecanal), may be a promising marker for distinguishing between fresh and frozen-thawed chicken thigh meat. These findings are of critical importance as preliminary data for developing high-quality chicken meat products.
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