Division of Applied Life Science (BK21(+)), Gyeongsang National University, Jinju 52828, South Korea.
Department of Food Engineering and Technology, State University of Bangladesh, Dhaka 1205, Bangladesh.
Food Chem. 2021 May 1;343:128499. doi: 10.1016/j.foodchem.2020.128499. Epub 2020 Oct 28.
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.
本研究利用富含乳脂肪（MF）和土豆泥（PM）的废肉（SM）来研究鸡块中的化合物和鲜味特征。开发了四种不同的废鸡块（SN），即 T1（75%SM，5%MF）、T2（70%SM，8%MF，2%PM）、T3（65%SM，11%MF，4%PM）和 T4（60%SM，14%MF，6%PM），并与未添加 MF 和 PM 的肉鸡肌肉（对照）进行了比较。最丰富的挥发性化合物为三甲基十二烷、莰烯、5-乙基-2,2,3-三甲基庚烷、3,6-二甲基十一烷、2,2,4-三甲基庚烷和α-蒎烯，其强度对于 T2 来说最高。鲜味特征可以通过偏最小二乘回归（PLS-R）比电子舌评估的其他味觉变量更好地解释。T2 和 T3 具有更高的 5'-核苷酸（GMP、AMP、ADP）和鲜味氨基酸（天冬氨酸和谷氨酸），导致等效鲜味浓度高于对照、T1 和 T4。这项研究对于蛋鸡产业利用废鸡可能是有用的。
