Strathprints Home | Open Access | Browse | Search | User area | Copyright | Help | Library Home | SUPrimo

Relationships between flavour, lipid composition and antioxidants in organic, free-range and conventional chicken breasts from modelling

Jahan, K. and Paterson, A. and Spickett, C.M. (2006) Relationships between flavour, lipid composition and antioxidants in organic, free-range and conventional chicken breasts from modelling. International Journal of Food Sciences and Nutrition, 57 (3-4). pp. 229-243. ISSN 0963-7486

Full text not available in this repository. (Request a copy from the Strathclyde author)

Abstract

Consumers expect organic, free-range and corn-fed chicken to be nutritionally wholesome and have premium flavour characters. Interrelationships between flavour, fatty acids and antioxidants of retailed breasts were explored using simple correlations and chemometrics. Saturated fatty acid C16:0, and n-6 polyunsaturated C20:4 and C22:4 contents were correlated with lipid oxidation products (thiobarbituric acid reactive substances) and in partial least-squares regression (PLS1) with 32 high-resonance gas chromatography (flame ionization) flavour components (r 2>0.90), and also linked (r 2>0.80) to antioxidants (-tocopherol, glutathione and catalase). A further 10 high-resonance gas chromatography nitrogen phosphorus detector flavour components were correlated (r 2>0.85) with C18:3(n-3) content. Chicken character was correlated with C18:3(n-3), and C18:3(n-6) inversely with oily, off-flavour and lipid oxidation. Sweet, fruity and oily aromas were linked in PLS1 with 13 specific fatty acids (r 2>0.6), and bland taste with total summed (six) fatty acid fractions (r 2>0.81). Specific antioxidants were correlated with sweet, fruity and chicken aromas, and -tocopherol inversely with lipid oxidation. PLS2 confirmed relationships between fatty acid composition, antioxidants and the subsets of 32 and 10 flavour components. Clear relationships were thus observed between lipid and antioxidant compositions and flavour in chicken breast meat.

Item type: Article
ID code: 17200
Keywords: fatty-acid-composition, alpha-tocopherol, sensory quality, meat quality, vitamin-e, supplementation, oxidation, components, organic, free-range, chicken, Personal health and hygiene, including exercise, nutrition , Biology
Subjects: Medicine > Public aspects of medicine > Personal health and hygiene, including exercise, nutrition
Science > Natural history > Biology
Department: Faculty of Science > Strathclyde Institute of Pharmacy and Biomedical Sciences
Unknown Department
Related URLs:
    Depositing user: Strathprints Administrator
    Date Deposited: 07 May 2010 09:42
    Last modified: 17 Jul 2013 00:08
    URI: http://strathprints.strath.ac.uk/id/eprint/17200

    Actions (login required)

    View Item