Superchilled storage (-2.5 ± 1°C) extends the retention of taste-active and volatile compounds of yellow-feather chicken soup

Anim Sci J. 2018 Jun;89(6):906-918. doi: 10.1111/asj.13004. Epub 2018 Apr 17.

Abstract

This work investigated the effects of refrigerated storage (RS: 4 ± 1°C) and superchilled storage (SS: -2.5 ± 1°C) on non-volatile and volatile compounds in chicken soup made from Chinese yellow-feather broilers. The results from total viable count (TVC) and coliform analysis showed that soups were safe for human consumption after a storage period of 42 days. SS resulted in a significantly (p < .05) higher content of free amino acids (umami and sweet taste) and 5'-nucleotides (inosine 5'-monophosphate and adenosine 5'-monophosphate) from 21 to 42 days compared to RS. Hexanal, (E)-2-decenal, (E,E)-2,4-decadienal and 2-pentyl furan were described as the primary odorants. SS showed significantly lower values (p < .05) for ketones and hydrocarbons, higher values for aldehydes and alcohols from 14 to 42 days, when compared to RS. The results suggest that SS improved the flavor retention of chicken soup after 21 days of storage and is a potential alternative treatment compared to RS.

Keywords: Chinese yellow-feather chicken; soup; superchilled storage; taste characteristics; volatile compounds.

MeSH terms

  • Adenosine Monophosphate / analysis
  • Aldehydes / analysis
  • Alkenes / analysis
  • Amino Acids / analysis
  • Animals
  • Chickens
  • Cold Temperature*
  • Food Analysis*
  • Food Quality*
  • Food Storage / methods*
  • Furans / analysis
  • Inosine Monophosphate / analysis
  • Nucleotides / analysis
  • Odorants / analysis
  • Taste*
  • Time Factors
  • Volatile Organic Compounds / analysis*

Substances

  • (2E)-decenal
  • Aldehydes
  • Alkenes
  • Amino Acids
  • Furans
  • Nucleotides
  • Volatile Organic Compounds
  • Inosine Monophosphate
  • Adenosine Monophosphate
  • n-hexanal
  • furan