College of Animal Science, Zhejiang University, Hangzhou, China.
Compr Rev Food Sci Food Saf. 2024 Jul;23(4):e13391. doi: 10.1111/1541-4337.13391.
Chicken is renowned as the most affordable meat option, prized by consumers worldwide for its unique flavor, and universally recognized for its essential savory flavor. Current research endeavors are increasingly dedicated to exploring the flavor profile of chicken meat. However, there is a noticeable gap in comprehensive reviews dedicated specifically to the flavor quality of chicken meat, although existing reviews cover meat flavor profiles of various animal species. This review aims to fill this gap by synthesizing knowledge from published literature to describe the compounds, chemistry reaction, influencing factors, and sensory evaluation associated with chicken meat flavor. The flavor compounds in chicken meat mainly included water-soluble low-molecular-weight substances and lipids, as well as volatile compounds such as aldehydes, ketones, alcohols, acids, esters, hydrocarbons, furans, nitrogen, and sulfur-containing compounds. The significant synthesis pathways of flavor components were Maillard reaction, Strecker degradation, lipid oxidation, lipid-Maillard interaction, and thiamine degradation. Preslaughter factors, including age, breed/strain, rearing management, muscle type, and sex of chicken, as well as postmortem conditions such as aging, cooking conditions, and low-temperature storage, were closely linked to flavor development and accounted for the significant differences observed in flavor components. Moreover, the sensory methods used to evaluate the chicken meat flavor were elaborated. This review contributes to a more comprehensive understanding of the flavor profile of chicken meat. It can serve as a guide for enhancing chicken meat flavor quality and provide a foundation for developing customized chicken products.
鸡肉是最实惠的肉类选择之一，因其独特的风味而受到全球消费者的青睐，因其独特的风味而受到全球消费者的青睐，并因其独特的风味而被广泛认可。目前，越来越多的研究致力于探索鸡肉的风味特征。然而，虽然现有的综述涵盖了各种动物物种的肉味特征，但针对鸡肉肉质风味质量的全面综述却存在明显的差距。本综述旨在通过综合已发表文献中的知识，描述与鸡肉风味相关的化合物、化学反应、影响因素和感官评价，填补这一空白。鸡肉中的风味化合物主要包括水溶性低分子量物质和脂质，以及挥发性化合物，如醛、酮、醇、酸、酯、烃、呋喃、含氮和含硫化合物。风味成分的重要合成途径包括美拉德反应、斯特雷克降解、脂质氧化、脂质-美拉德相互作用和硫胺素降解。宰前因素，包括鸡的年龄、品种/品系、饲养管理、肌肉类型和性别，以及宰后条件，如成熟、烹饪条件和低温储存，与风味的发展密切相关，并解释了风味成分中观察到的显著差异。此外，还详细阐述了用于评估鸡肉风味的感官方法。本综述有助于更全面地了解鸡肉的风味特征。它可以作为提高鸡肉风味质量的指南，并为开发定制化鸡肉产品提供基础。
