Advanced SearchSearch Tips
Effect of Sex on Flavor-related and Functional Compounds in Freeze-dried Broth Made from Korean Native Chicken
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effect of Sex on Flavor-related and Functional Compounds in Freeze-dried Broth Made from Korean Native Chicken
Jayasena, Dinesh D.; Jung, Samooel; Kim, Hyun Joo; Alahakoon, Amali U.; Nam, Ki Chang; Jo, Cheorun;
  PDF(new window)
Studies on the flavour characteristics of meat-based broth, quantification of flavour-related and functional compounds, and factors affecting the availability of such compounds are minimal. The present study was designed to determine the effects of sex on flavor-related and functional compounds in freeze-dried broth (FDB) made from Korean native chickens (KNC). Male and female KNC from a commercial strain (Woorimatdag) were reared under similar commercial conditions. FDB was separately prepared using male and female birds aged 100 d (six birds of each sex) and analyzed for nucleotide, free amino acid, betaine, carnitine, carnosine, anserine, and creatine contents, and fatty acid composition. The levels of betaine, carnitine and creatine in FDB were not significantly different between the two sexes (p>0.05) in KNC. Carnosine and anserine were not detected in FDB samples. However, FDB from female chickens had significantly higher inosine-5-monophosphate and arachidonic acid contents than did FDB from male chickens. FDB prepared with male KNC contained higher levels of inosine, linoleic acid, glycine, alanine, lysine, and serine (p<0.05). However, glutamic acid, oleic acid, and DHA were present in comparable amounts (p>0.05) in FDB made from male and female KNC. Our findings suggest that the sex of KNC has significant effect on the contents of flavor-related compounds, but not functional compounds.
betaine;carnitine;freeze-dried broth;inosine-5-monophosphate;Korean native chicken;
 Cited by
Quality Assessment of the Breast Meat from WoorimatdagTM and Broilers,;;;;;;

한국축산식품학회지, 2014. vol.34. 5, pp.709-716 crossref(new window)
Comparison of Carcass and Sensory Traits and Free Amino Acid Contents among Quality Grades in Loin and Rump of Korean Cattle Steer,;;;;;;;

아세아태평양축산학회지, 2015. vol.28. 11, pp.1629-1640 crossref(new window)
Quality Assessment of the Breast Meat from WoorimatdagTMand Broilers, Korean Journal for Food Science of Animal Resources, 2014, 34, 5, 709  crossref(new windwow)
Meat flavor precursors and factors influencing flavor precursors—A systematic review, Meat Science, 2015, 110, 278  crossref(new windwow)
Comparison of Carcass and Sensory Traits and Free Amino Acid Contents among Quality Grades in Loin and Rump of Korean Cattle Steer, Asian-Australasian Journal of Animal Sciences, 2015, 28, 11, 1629  crossref(new windwow)
Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens, Journal of Food Science, 2017, 82, 9, 2031  crossref(new windwow)
Cambero, M. I., Pereira-Lima, C. I., Ordonez, J. A., and Garcia De Fernando, G. D. (2000) Beef broth flavour: Relation of components with the flavour developed at different cooking temperatures. J. Sci. Food Agric. 80, 1519-1528. crossref(new window)

Chiang, P. D., Yen, C. T., and Mau, J. L. (2007) Non-volatile taste components of various broth cubes. Food Chem. 101, 932-937. crossref(new window)

Choe, J. H., Nam, K. C., Jung, S., Kim, B., Yun, H. J., and Jo, C. (2010) Differences in the quality characteristics between commercial Korean native chickens and broilers. Korean J. Food Sci. An. 30, 13-19. crossref(new window)

Constantin-Teodosiu, D., Howell, S., and Greenhaff, P. L. (1996) Carnitine metabolism in human muscle fiber types during submaximal dynamic exercise. J. Appl. Physiol. 80, 1061-1064.

De Zwart, F. J., Slow, S., Payne, R. J., Lever, M., George, P. M., Gerrard, J. A., and Chambers, S. T. (2003) Glycine betaine and glycine betaine analogues in common foods. Food Chem. 83, 197-204. crossref(new window)

Derave, W., Everaert, I., Beeckman, S., and Baguet, A. (2010) Muscle carnosine metabolism and beta-alanine supplementation in relation to exercise and training. Sports Med. 40, 247-263. crossref(new window)

Folch, J., Lees, M., and Stanley, G. H. S. (1957) A simple method for the isolation and purification of total lipides from animal tissues. J. Biol. Chem. 226, 497-509.

Gadekar, Y. P., Anjaneyulu, A. S. R., Thomas, R., Mendiratta, S. K., and Kondaiah, N. (2009) Quality changes in soup from deboned chicken frames at refrigerated ($4{\pm}1^{\circ}C$) and frozen ($18{\pm}1^{\circ}C$) storage. Int. J. Food Sci. Technol. 44, 1763-1769. crossref(new window)

Guiotto, A., Calderan, A., Ruzza, P., and Borin, G. (2005) Carnosine and carnosine-related antioxidants: A review. Curr. Med. Chem. 12, 2293-2315. crossref(new window)

Hughes, M. C., Kerry, J. P., Arendt, E. K., Kenneally, P. M., Mcsweeney, P. L. H., and O'neill, E. E. (2002) Characterization of proteolysis during the ripening of semi-dry fermented sausages. Meat Sci. 62, 205-216. crossref(new window)

Jayasena, D. D., Ahn, D. U., Nam, K. C., and Jo, C. (2013a) Factors affecting cooked chicken meat flavour: A review. World Poultry Sci. J. 69, 515-526. crossref(new window)

Jayasena, D. D., Ahn, D. U., Nam, K. C., and Jo, C. (2013b) Flavour chemistry of chicken meat: A review. Asian Austral. J. Anim. 26, 732-742. crossref(new window)

Jayasena, D. D., Jung, S., Bae, Y. S., Kim, S. H., Lee, S. K., Lee, J. H., and Jo, C. (2014) Changes in endogenous bioactive compounds of Korean native chicken meat at different ages and during cooking. Poultry Sci. 93, 1842-1849. crossref(new window)

Jung, S., Bae, Y. S., Kim, H. J., Jayasena, D. D., Lee, J. H., Park, H. B., Heo, K. N., and Jo, C. (2013) Carnosine, anserine, creatine, and inosine 5-monophosphate contents in breast and thigh meats from five lines of Korean native chicken. Poultry Sci. 92, 3275-3282. crossref(new window)

Ke, L., Zhou, J., Lu, W., Gao, G., and Rao, P. (2011) The power of soups: Super-hero or team-work? Trends Food Sci. Technol. 22, 492-497. crossref(new window)

Kiyohara, R., Yamaguchi, S., Rikimaru, K., and Takahashi, H. (2011) Supplemental arachidonic acid-enriched oil improves the taste of thigh meat of Hinai-jidori chickens. Poultry Sci. 90, 1817-1822. crossref(new window)

Lim, D. G., Kim, K. T., Lee, K. H., Seo, K. S., and Nam, K. C. (2013) Physicochemical traits, fatty acid and free amino acid compositions of two-way crossbred pork belly. Korean J. Food Sci. An. 33, 189-197. crossref(new window)

Mateescu, R. G., Garmyn, A. J., O'neil, M. A., Tait, R. G., Abuzaid, A., Mayes, M. S., Garrick, D. J., Van Eenennaam, A. L., Vanoverbeke, D. L., Hilton, G. G., Beitz, D. C., and Reecy, J. M. (2012) Genetic parameters for carnitine, creatine, creatinine, carnosine, and anserine concentration in longissimus muscle and their association with palatability traits in Angus cattle. J. Anim. Sci. 90, 4248-4255. crossref(new window)

Mora, L., Hernandez-Cazares, A. S., Sentandreu, M. A., and Toldra, F. (2010) Creatine and creatinine evolution during the processing of dry-cured ham. Meat Sci. 84, 384-389. crossref(new window)

Nam, K. C., Jo, C., and Lee, M. (2010) Meat products and consumption culture in the East. Meat Sci. 86, 95-102. crossref(new window)

Purchas, R. W., Rutherfurd, S. M., Pearce, P. D., Vather, R., and Wilkinson, B. H. P. (2004) Concentrations in beef and lamb of taurine, carnosine, coenzyme Q10, and creatine. Meat Sci. 66, 629-637. crossref(new window)

SAS (2012) SAS/STAT software for PC. Release 9.3, SAS Institute Inc., Cary, NC, USA.

Schmid, A. (2009) Bioactive substances in meat and meat products. Fleischwirtschaft 89, 83-90.

Sri Kantha, S., Takeuchi, M., Watabe, S., and Ochi, H. (2000) HPLC determination of carnosine in commercial canned soups and natural meat extracts. LWT-Food Sci. Technol. 33, 60-62. crossref(new window)

Wei, W., Yongzhi, Z., Yu, S., and Muhan, Z. (2012) Comparative study on flavor quality of chicken soup made of different chicken breeds. Acta Agriculturae Jiangxi 24, 149-152.

Wu, H. C. and Shiau, C. Y. (2002) Proximate composition, free amino acids and peptides contents in commercial chicken and other meat essences. J. Food Drug Anal. 10, 170-177.

Wyss, M. and Kaddurah-Daouk, R. (2000) Creatine and creatinine metabolism. Physiol. Rev. 80, 1107-1213.

Young, J. F., Therkildsen, M., Ekstrand, B., Che, B. N., Larsen, M. K., Oksbjerg, N., and Stagsted, J. (2013) Novel aspects of health promoting compounds in meat. Meat Sci. 95, 904-911. crossref(new window)

Zeisel, S. H., Mar, M. H., Howe, J. C., and Holden, J. M. (2003) Concentrations of choline-containing compounds and betaine in common foods. J. Nutr. 133, 1302-1307.