Flavor concentrate, cooked chicken

Role of Nitrite Sato and Hegarty (3) reported that 2000 ppm of nitrite completely eliminated WOF, while as little as 50 ppm greatly inhibited its development. Bailey and Swain (28) further confirmed the effectiveness of nitrite in preventing oxidation of fresh meat stored under refrigeration and verified its role in preventing WOF. A concentration of 156 ppm of nitrite has been shown to inhibit WOF development in cooked meat, with a twofold reduction of TBA values for beef and chicken and a fivefold reduction for pork (29). Table V also demonstrates that nitrite inhibits WOF development. Undoubtedly these results explain the higher flavor scores for nitrite as compared to NaCl-containing cured pork (30). 

Our own work has shown a great decrease In the concentration of the volatiles In the cured, as compared to uncured, meats (Figure 5) (Ifi). The concentration of aldehydes originally present in cooked pork was reduced to < 12 of their original quantities (Table III, unpublished results). However, we did not Identify any new flavor active compound which could have been responsible for the cured flavor. Lipid oxidation, as measured by TBA number, was almost eliminated In cooked pork by adding nitrite at a level of 150 ppm (13.) Furthermore in preliminary evaluations, our untrained panelists were unable to differentiate amongst the flavor of nitrite-cured meats prepared from beef, chicken, mutton and pork (unpublished results). 

Aliphatic aldehydes having 8 to 10 carbon atoms, particularly decanal, belong to the odoriferous principle of citrus oils, although they are present only at low concentrations (190). Besides aldehyde (19), (Z)-4-decenal (31) was identified in cooked chicken (212). In the C-10 series the two 2,4-decadienals (33) and (34) are important as flavor components and have been found in a wide variety of foods (389), to... 

Lipid components associated with meat fat, especially unsaturated aldehydes, play a significant role in species-characterization flavors. For example, ( ,Z)-2,4-decadienal exhibits the character impact of chicken fat and freshly boiled chicken (66). ( , )-2,6-Nonadienal has been suggested as the component responsible for the tallowy flavor in beef and mutton fat (63). 12-Methyltridecanal was identified as a species-specific odorant of stewed beef and provides a tallowy, beeflike flavor character (67). Aldehydes provide desirable flavor character to cooked meat, but they can contribute rancid and warmed-over flavors at high concentrations, resulting from autoxidation of lipids (68). 

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