Volatile and nonvolatile taste compounds and their correlation with umami and flavor characteristics of chicken nuggets added with milkfat and potato mash

Nahar Sabikun, Allah Bakhsh, M. Shafiur Rahman, Young Hwa Hwang, Seon Tea Joo*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

This study investigated the chemical compounds and umami characteristics of chicken nuggets using spent meat (SM) enriched with milkfat (MF) and potato mash (PM). Four different spent nuggets (SNs) i.e. T1 (75% SM, 5% MF), T2 (70% SM, 8% MF, 2% PM), T3 (65% SM, 11% MF, 4% PM), and T4 (60% SM, 14% MF, 6% PM) were developed and compared with control using broiler chicken muscles (without MF and PM). Most abundant volatiles were trimethyldodecane, camphene, 5-ethyl-2,2,3-trimethylheptane, 3,6-dimethylundecane, 2,2,4-trimethylheptane, and α-pinene, and their intensities were highest for T2. Umami-taste characteristics were better explained by partial least squares regression (PLS-R) than other taste variables assessed by electronic tongue. T2 and T3 had higher 5′-nucleotides (GMP, AMP, ADP) and umami-taste amino acids (aspartic and glutamic acids) resulting in increased equivalent umami concentration than the control, T1, and T4. This study may be useful for the egg industries to utilize spent hens.

Original languageEnglish
Article number128499
JournalFood Chemistry
DOIs
Publication statusAccepted/In press - Jan 1 2020

Keywords

  • Chicken nugget
  • Electronic tongue
  • Milkfat
  • Non-volatile taste compounds
  • Spent meat
  • Umami
  • Volatile compounds

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

Fingerprint Dive into the research topics of 'Volatile and nonvolatile taste compounds and their correlation with umami and flavor characteristics of chicken nuggets added with milkfat and potato mash'. Together they form a unique fingerprint.

Cite this