ArticleJournal of animal science and technology2024
Taste-related and volatile organic compounds of fresh and frozen-thawed chicken breast meat.
Article in Journal of animal science and technology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Integrated transcriptomic and metabolomic analysis identifies C5NT1AL as a candidate gene influencing inosine monophosphate levels in chicken breast muscle.Poultry science · 2026Article
- Volatilomics analysis reveals marker compounds for assessing chicken freshness and detecting frozen-thawed Korean native chicken.Poultry science · 2026Article
- Carbohydrate metabolism and phosphorylation cascades regulate flavor formation in chicken meat.Food chemistry. Molecular sciences · 2026Article
- The effect of dietary supplementation with varying levels of sodium acetate on lipid metabolism and muscle quality in yellow feathered broiler chicken.Poultry science · 2026Article
- Nutritional and sensory evaluation of a formulated Hanwoo beef patty and commercial plant-based alternatives.Food science of animal resources · 2026Article
- Metabolome analysis of frozen chicken breast during thawing at room temperature.Food chemistry: X · 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
- Identification and comparison of aroma and taste-related compounds from breast meat of three breeds of Korean native chickens.Poultry science · 2024Article
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
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. Increase in arachidonic, eicosapentaenoic, adrenic, and docosahexaenoic acids 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.
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