Academic Journal
Analysis and characterization of the volatile compounds associated with the wooden breast condition
| العنوان: | Analysis and characterization of the volatile compounds associated with the wooden breast condition |
|---|---|
| المؤلفون: | Hessler, Hunter |
| المصدر: | Theses and Dissertations |
| بيانات النشر: | Scholars Junction |
| سنة النشر: | 2022 |
| مصطلحات موضوعية: | chicken breast, woody, myopathy, gas chromatography, volatile analysis |
| الوصف: | In 2013, the wooden breast defect in broiler breast meat was characterized by hardened and pale areas at both the caudal and cranial regions of the breast. The objective of this study was to determine the flavor differences between severe woody and normal breast meat in both breast and patties using gas chromatography-mass spectrometry, gas chromatography-olfactometry, and sensory descriptive analysis. Forty-eight individual volatile flavor compounds were identified in both the ground and whole breast chicken samples including aldehydes, ketones, and other functional groups. Minimal differences existed in the volatile fraction of normal and severe woody breast meat. In contrast, woody breast patties had greater concentrations of many oxidation products, including aldehydes, alcohols, and hydrocarbons. The most intense aroma compounds were hexanal, 1-octen-3-ol, 2-pentylfuran, 2-ethylhexyl acetate, and 1-nonanol. The descriptive and volatile results indicated that in patties, woody breast meat was more susceptible to oxidation and off-flavors than normal breast meat. |
| نوع الوثيقة: | text |
| وصف الملف: | application/pdf |
| اللغة: | unknown |
| Relation: | https://scholarsjunction.msstate.edu/td/5425; https://scholarsjunction.msstate.edu/context/td/article/6425/viewcontent/Hunter_Hessler_Thesis.pdf |
| الاتاحة: | https://scholarsjunction.msstate.edu/td/5425 https://scholarsjunction.msstate.edu/context/td/article/6425/viewcontent/Hunter_Hessler_Thesis.pdf |
| رقم الانضمام: | edsbas.67E2FE45 |
| قاعدة البيانات: | BASE |
| الوصف غير متاح. |