Evaluation of 2-thiobarbituric acid reactive substances (TBRS) in relation to warmed-over flavor (WOF) development in cooked chicken

The 2-thiobarbituric acid reactive substances in cooked chicken were evaluated in relation to development of warmed-over flavor. TBA numbers were determined by the distillation method and were shown to be related to absorbance of the TBA complex at 532 nm. TBA numbers were related to sensory scores...

Full description

Saved in:
Bibliographic Details
Published in:Journal of agricultural and food chemistry 1985-05, Vol.33 (3), p.364-367
Main Authors: Igene, John O, Yamauchi, Kiyoshi, Pearson, Albert M, Gray, J. Ian, Aust, Steven D
Format: Article
Language:English
Subjects:
AROMA
BARBITURATES
BARBITURICOS
BARBITURIQUE
Biological and medical sciences
CALENTAMIENTO
CHAUFFAGE
CHICKENS
COCCION
COOKING
CUISSON
FLAVEUR
FLAVOUR
Food industries
Fundamental and applied biological sciences. Psychology
HEATING
Meat and meat product industries
POLLO
POULET
Citations: Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The 2-thiobarbituric acid reactive substances in cooked chicken were evaluated in relation to development of warmed-over flavor. TBA numbers were determined by the distillation method and were shown to be related to absorbance of the TBA complex at 532 nm. TBA numbers were related to sensory scores for warmed-over flavor for cooked chicken white and dark meat with an "r" value of -0.87. Corresponding values in cooked chicken dark meat were 98.5 and 94.0%. Results indicated that the major TBA-reactive substances in the distillate of cooked chicken is malonaldehyde and that its level is indicative of warmed-over flavor.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00063a011