Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat

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Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat. / Byrne, D. V.; Bredie, W. L. P.; Mottram, D. S.; Martens, M.

In: Meat Science, Vol. 61, No. 2, 2002, p. 127-139.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Byrne, DV, Bredie, WLP, Mottram, DS & Martens, M 2002, 'Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat', Meat Science, vol. 61, no. 2, pp. 127-139. https://doi.org/10.1016/S0309-1740(01)00171-1

APA

Byrne, D. V., Bredie, W. L. P., Mottram, D. S., & Martens, M. (2002). Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat. Meat Science, 61(2), 127-139. https://doi.org/10.1016/S0309-1740(01)00171-1

Vancouver

Byrne DV, Bredie WLP, Mottram DS, Martens M. Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat. Meat Science. 2002;61(2):127-139. https://doi.org/10.1016/S0309-1740(01)00171-1

Author

Byrne, D. V. ; Bredie, W. L. P. ; Mottram, D. S. ; Martens, M. / Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat. In: Meat Science. 2002 ; Vol. 61, No. 2. pp. 127-139.

Bibtex

@article{9b46fd20a1bb11ddb6ae000ea68e967b,
title = "Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat",
abstract = "Descriptive sensory profiling was carried out to evaluate the effect of oven-cooking temperature (160, 170, 180, 190 °C) on warmed-over flavour (WOF) development in cooked, chill-stored (at 4 °C for 0, 1, 2 and 4 days) and reheated chicken patties, derived from M. pectoralis major. In addition, gas chromatography–mass spectrometry (GC–MS) was carried out on a representative sub-set (160, 180, 190oC, stored at 4 °C for 0, 1, 4 days) of the meat samples used in sensory profiling. The effects of cooking and WOF in the sensory and chemical data were analysed using multivariate ANOVA-Partial Least Squares Regression (APLSR). Descriptive profiling indicated that WOF development was described by an increase of {\textquoteleft}rancid{\textquoteright} and {\textquoteleft}sulphur/rubber{\textquoteright} sensory notes and a concurrent decrease of chicken {\textquoteleft}meaty{\textquoteright} characteristics. Increasing cooking temperature resulted in meat samples with a more {\textquoteleft}roasted{\textquoteright}, {\textquoteleft}toasted{\textquoteright} and {\textquoteleft}bitter{\textquoteright} sensory nature. Moreover, the {\textquoteleft}roasted{\textquoteright} character of the meat samples was also related to WOF development. Analysis of the volatile compounds from the chicken patties showed a rapid development of lipid oxidation derived compounds with chill-storage. Such compounds most likely contributed to the {\textquoteleft}rancid{\textquoteright} aspect of WOF development. Moreover, changes in sulphur-containing compounds were also related to WOF development and were proposed as additional participants in the lipid oxidation reactions. The sensory effects of these compounds were mainly described by the {\textquoteleft}sulphur/rubber{\textquoteright} note associated with WOF development. Overall, cooking temperature was found to increase the formation of Maillard-derived compounds, however, these did not appear to inhibit WOF development in the chicken patties.",
author = "Byrne, {D. V.} and Bredie, {W. L. P.} and Mottram, {D. S.} and M. Martens",
year = "2002",
doi = "10.1016/S0309-1740(01)00171-1",
language = "English",
volume = "61",
pages = "127--139",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "2",

}

RIS

TY - JOUR

T1 - Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat

AU - Byrne, D. V.

AU - Bredie, W. L. P.

AU - Mottram, D. S.

AU - Martens, M.

PY - 2002

Y1 - 2002

N2 - Descriptive sensory profiling was carried out to evaluate the effect of oven-cooking temperature (160, 170, 180, 190 °C) on warmed-over flavour (WOF) development in cooked, chill-stored (at 4 °C for 0, 1, 2 and 4 days) and reheated chicken patties, derived from M. pectoralis major. In addition, gas chromatography–mass spectrometry (GC–MS) was carried out on a representative sub-set (160, 180, 190oC, stored at 4 °C for 0, 1, 4 days) of the meat samples used in sensory profiling. The effects of cooking and WOF in the sensory and chemical data were analysed using multivariate ANOVA-Partial Least Squares Regression (APLSR). Descriptive profiling indicated that WOF development was described by an increase of ‘rancid’ and ‘sulphur/rubber’ sensory notes and a concurrent decrease of chicken ‘meaty’ characteristics. Increasing cooking temperature resulted in meat samples with a more ‘roasted’, ‘toasted’ and ‘bitter’ sensory nature. Moreover, the ‘roasted’ character of the meat samples was also related to WOF development. Analysis of the volatile compounds from the chicken patties showed a rapid development of lipid oxidation derived compounds with chill-storage. Such compounds most likely contributed to the ‘rancid’ aspect of WOF development. Moreover, changes in sulphur-containing compounds were also related to WOF development and were proposed as additional participants in the lipid oxidation reactions. The sensory effects of these compounds were mainly described by the ‘sulphur/rubber’ note associated with WOF development. Overall, cooking temperature was found to increase the formation of Maillard-derived compounds, however, these did not appear to inhibit WOF development in the chicken patties.

AB - Descriptive sensory profiling was carried out to evaluate the effect of oven-cooking temperature (160, 170, 180, 190 °C) on warmed-over flavour (WOF) development in cooked, chill-stored (at 4 °C for 0, 1, 2 and 4 days) and reheated chicken patties, derived from M. pectoralis major. In addition, gas chromatography–mass spectrometry (GC–MS) was carried out on a representative sub-set (160, 180, 190oC, stored at 4 °C for 0, 1, 4 days) of the meat samples used in sensory profiling. The effects of cooking and WOF in the sensory and chemical data were analysed using multivariate ANOVA-Partial Least Squares Regression (APLSR). Descriptive profiling indicated that WOF development was described by an increase of ‘rancid’ and ‘sulphur/rubber’ sensory notes and a concurrent decrease of chicken ‘meaty’ characteristics. Increasing cooking temperature resulted in meat samples with a more ‘roasted’, ‘toasted’ and ‘bitter’ sensory nature. Moreover, the ‘roasted’ character of the meat samples was also related to WOF development. Analysis of the volatile compounds from the chicken patties showed a rapid development of lipid oxidation derived compounds with chill-storage. Such compounds most likely contributed to the ‘rancid’ aspect of WOF development. Moreover, changes in sulphur-containing compounds were also related to WOF development and were proposed as additional participants in the lipid oxidation reactions. The sensory effects of these compounds were mainly described by the ‘sulphur/rubber’ note associated with WOF development. Overall, cooking temperature was found to increase the formation of Maillard-derived compounds, however, these did not appear to inhibit WOF development in the chicken patties.

U2 - 10.1016/S0309-1740(01)00171-1

DO - 10.1016/S0309-1740(01)00171-1

M3 - Journal article

VL - 61

SP - 127

EP - 139

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 2

ER -

ID: 7810111