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We evaluated the quality, storage stability, and flavor-related compounds of breast meat from a novel Korean native chicken breed (Woorimatdag No. 2; WRMD2) and commercial broiler (CB) during seven days of aerobic cold storage. We found that pH and drip loss increased gradually during storage and WRMD2 exhibited a significantly lower pH and higher drip loss than CB. In both groups, aerobic plate counts, volatile basic nitrogen, and lipid oxidation levels increased, whereas creatine and dipeptide levels gradually decreased during storage. WRMD2 exhibited a significantly higher anserine content and lower carnosine-to-anserine ratio than CB. Flavor nucleotide content was influenced more by the storage period, whereas fatty acid composition was affected more by genetic differences. WRMD2 exhibited significantly higher levels of polyunsaturated fatty acids, especially C20:4n6 and C22:6n3, than CB. Interestingly, multivariate analysis highlighted several volatile compounds, including methyl salicylate (day 1), dodecanal (day 3), naphthalene (day 5), and 2,4-decadienal (day 7) as potential biomarkers to distinguish between WRMD2 and CB on each storage day. Correlation analysis identified five key meat quality traits, including drip loss, aerobic plate counts, and anserine that are strongly associated with flavor substances, such as inosine monophosphate, guanosine monophosphate, 1-octen-3-ol, and hexanal. These results offer insights into the distinctive meat quality and flavor compounds in WRMD2 during storage, providing fundamental data that could improve the management and quality of native chicken meat.

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

We evaluated the quality, storage stability, and flavor-related compounds of breast meat from a novel Korean native chicken breed (Woorimatdag No. 2; WRMD2) and commercial broiler (CB) during seven days of aerobic cold storage. We found that pH and drip loss increased gradually during storage and WRMD2 exhibited a significantly lower pH and higher drip loss than CB. In both groups, aerobic plate counts, volatile basic nitrogen, and lipid oxidation levels increased, whereas creatine and dipeptide levels gradually decreased during storage. WRMD2 exhibited a significantly higher anserine content and lower carnosine-to-anserine ratio than CB. Flavor nucleotide content was influenced more by the storage period, whereas fatty acid composition was affected more by genetic differences. WRMD2 exhibited significantly higher levels of polyunsaturated fatty acids, especially C20:4n6 and C22:6n3, than CB. Interestingly, multivariate analysis highlighted several volatile compounds, including methyl salicylate (day 1), dodecanal (day 3), naphthalene (day 5), and 2,4-decadienal (day 7) as potential biomarkers to distinguish between WRMD2 and CB on each storage day. Correlation analysis identified five key meat quality traits, including drip loss, aerobic plate counts, and anserine that are strongly associated with flavor substances, such as inosine monophosphate, guanosine monophosphate, 1-octen-3-ol, and hexanal. These results offer insights into the distinctive meat quality and flavor compounds in WRMD2 during storage, providing fundamental data that could improve the management and quality of native chicken meat., Competing Interests: Conflict of Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier Inc.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to study the flavor components of Chinese Shrimps (Fenneropenaeus Chinensis) with different drying methods, dried products were prepared by different drying methods in this paper. The methods included hot air (temperature: (50±2)°C, wind speed: 1.5 m/s, time: 8 h), cold air (temperature: 18-20°C, wind speed: 1.5 m/s, time: 56 h), microwave vacuum (power: 500 W, vacuum: 70 kPa, time: 40 min) and microwave vacuum united with cold air (first the cold air drying with the temperature of 18-20°C, the wind speed of 1.5 m/s, and the time of 27 h, and then the microwave vacuum drying with the power of 500 W, the vacuum of 70 kPa and the time of 10 min). The total free amino acid compositions, flavor nucleotides, equivalent umami concentrations and volatile components were determined in this paper. The results showed that the total free amino acid content of Chinese Shrimps was 63.31 mg/g after hot air drying, which was lower than the fresh shrimp (72.04 mg/g) (P>0.05). The mass fraction of flavor nucleotides of the shrimps after hot air drying was 7.9 mg/g, which was a serious loss on mass fraction of flavor nucleotides compared to the control, and the value of the control was 9.05 mg/g (P<0.05). The equivalent umami concentration of shrimps after hot air drying was the lowest among 4 drying methods, and the value was 127 g/100 g, which was significantly different from the fresh shrimp (180 g/100 g) (P<0.05). The resulting products presented barbecue and seafood flavor due to their main volatile components after hot air drying. The losses on mass fraction of total free amino acids of Chinese Shrimps made by cold air drying were low, and the values were 63.70 (P<0.05), but the equivalent umami concentration after cold air drying was lower than the control, whose value was 155 g/100 g (P<0.05). The volatile constituents after cold air drying were mainly dominated by hydrocarbon compounds, which made dried shrimp flavor insipid. The loss on mass fraction of total free amino acids in dried Chinese Shrimps with microwave vacuum drying method was 55.81 mg/g, which was a serious loss (P<0.05), but the flavor nucleotides and equivalent umami concentrations changed little (P>0.05), the values of which were 9.17 mg/g and 176 g/100 g respectively. And the volatile components of microwave vacuum drying mainly provided meat and roast flavor. The shrimps dried by microwave vacuum united with cold air had the highest mass fraction of flavor nucleotides and the equivalent umami concentrations, the values of which were 9.90 mg/g and 189 g/100 g (P<0.05) respectively. Although the mass fraction of total free amino acids was decreased (62.84 mg/g) compared with the fresh shrimps, it changed little (P<0.05), and the main volatile components were barbecue and seafood flavor. Therefore, the microwave vacuum united with cold air drying method has a promising prospect in the future, which has fewer losses on nutritional value, including total free amino acid compositions, flavor nucleotides, equivalent umami concentrations and volatile components. [ABSTRACT FROM AUTHOR]

To explore the effects of fermentation on the umami taste substances of shiitake mushrooms (Lentinus edodes), the umami substances of fermented shiitake mushrooms using different microorganism species were investigated. Saccharomyces cerevisiae, Aspergillus oryzae , Aspergillus niger and Lactobacillus plantarum were selected to ferment the pileus and stipe of shiitake mushrooms, and the umami substances in the fermentation liquid were analyzed and compared. The contents of free amino acids and flavor nucleotides were measured, and the taste activity value (TAV) and equivalent umami concentration (EUC) were calculated to evaluate the taste of fermentation. The results showed that acidity as well as the content of free amino acids and flavor nucleotides in the fermentation broth increased throughout the fermentation process. The EUC values of the fermentation broths ranged from 9.95 to 34.58 g monosodium glutamate (MSG)/100 g, and TAVs were greater than 1. According to our analysis, Lactobacillus plantarum was the best species for fermentation providing the strongest umami flavor. • Umami of shiitake mushrooms can be significantly enhanced by fermentation. • Pileus and stipe fermentation with four different species were compared. • Acidity, free amino acids and flavor nucleotides were increased by fermentation. • Overall umami flavor was mostly enhanced by Lactobacillus plantarum. [ABSTRACT FROM AUTHOR]