Chicken meat, composition

Table 3.9. Chicken meat composition in amino acids and fatty acids...

In addition to the straight-chain saturated aldehydes, a number of branched-chain and unsaturated aliphatic aldehydes are important as fragrance and flavoring materials. The double unsaturated 2-trviolet leaf aldehyde (the dominant component of cucumber aroma), is one of the most potent fragrance and flavoring substances it is, therefore, only used in very small amounts. 2-frfatty odor character is indispensible in chicken meat flavor compositions. 

Gonzalez-Esquerra, R. and Leeson, S. 2000. Effects of menhaden oil and flaxseed in broiler diets on sensory quality and lipid composition of poultry meat. British Poultry Sci. 41, 481—488. Gonzalez-Esquerra, R. and Leeson, S. 2001. Alternatives for enrichment of eggs and chicken meat with omega-3 fatty acids. Can. J. Anim. Sci. 81, 295-305. 

Ajuyah, A.O., Hardin, R.T. and Sim, J.S. (1993) Effect of dietary full-fat flax seed with and without antioxidant on the fatty acid composition of major lipid classes of chicken meats. Poultry Science 71,125-136. 

Comparable work has been carried out on chicken meat and has allowed the development of an equivalent molecule with a molar mass of 1,309.91 g/mole. The decomposition into fimctional groups was carried out from the average composition of chicken meat (Table 3.8), from the amino acid... 

Apart from differences between muscle tissues from various parts of an animal, there are qualitative and quantitative differences in composition between animal species. Therefore, analytical methods will always have lo be tested on material from each individual species, since differences in fat composition, in the presence of species-specific proteins, and in colored components such as in the case of myoglobin in poultry and beef may influence both the extraction and the separation of the analytes. As an example, a recovery higher than 70% was obtained for furazolidone after spiking chicken and veal calf muscle tissue but only 10% after spiking pork tissue (16). In this study, the recovery from pork meat could markedly be improved by addition to the aqueous exfraction solvent of about 25% acetonitrile, an observation indicating binding of furazolidone to pork-specific proteins. 

The specific peptide composition can be used to characterize foods. Abe (124) separated the peptides carnosine, anserine, and balenine from the white and red muscle of nine species of marine fishes. Carnegie et al. (37,38) developed an HPLC method using a Partisil-lOSCX column with 0.2 M lithium formate at a pH of 2.9 and a temperature of 40°C under isocratic conditions with postcolumn derivatization using OPA to separate the dipeptides of histidine, anserine, carnosine, and balenine from the muscles of various species (pork, chicken, beef, lamb, and mutton) in order to identify the origin of the meat used in meat products. The concentration of balenine and the balenineranserine ratio were higher in pork than in the other meats, and these relationships were useful in determining the presence of pork in mixtures with other meats. 

Table 24. Chemical composition of meat of the chickens fed on l-(chloromethyl)silatrane-containing diet...

It appears, then, that there is a general, meaty aroma, common to cooked beef, pork, and lamb (and probably poultry), attributable to the pyrolysis of the mixture of low molecular weight nitrogenous and carbonyl compounds extracted from the lean meat by cold water. But the aromas of roast beef, roast pork, roast lamb, and roast chicken are unmistakably different. The chemical composition of the muscular fat deposits of these animals differ appreciably, and it is to these lipid components that we must look to account for the specific flavor differences. Heating the carefully separated fat alone does not give a meaty aroma at all, much less an animal-specific one. It is the subsequent reactions of pyrolysis products of nonlipid components that give the characteristic aromas and flavors of roasted meats (20). 

Lewis, P.D., Perry, G.C., Farmer, L.J. and Patterson, R.L.S. (1997) Responses of two genotypes of chicken to the diets and stocking densities typical of UK and Label Rouge production systems I. Performance, behaviour and carcass composition. Meat Science 45, 501-516. 

Meat is the edible part of animal, chicken, or fish carcasses. Its chemical composition is as follows 60-85% water, 8-23% protein, 2-15% lipids, 0.5-1.5% saccharides, and about 1% inorganic substances (Table 2.1). These quantities change significantly depending on the kind, age, sex, level of fattening, and part of the animal carcass. The largest fluctuations are observed in the contents of water and lipids. 

That the radiolysis of meats containing similar proteins and comparable fatty acids involves similar primary and secondary processes leading to a common set of radicals stable at -40°C is shown by the ESR spectra in Figure 12 for irradiated, enzyme-inactivated chicken, beef, ham, and pork [3, 62], These spectra reflect the commonality in radicals derived from the muscle proteins, myosin and actin, and fi-om the constituent triglycerides, which have slightly different fatty acid compositions. The minor consequences of this compositional... 

Features Rec. for cucumber, meat, chicken, bell pepper flavor compositions Use Level Trace-1%... 

The lipids in lean beef consist of about 2 to 4% triacylglycerols and 0.8 to 1% phospholipids containing 44% polyunsaturated fatty acids, which are mainly subject to oxidation. Oxidation occurs initially in the phospholipids of ceUular and subcellular membranes, which are in close proximity to the heme catalysts of the mitochondria and microsomes. A typical fatty acid composition of beef membrane phospholipids includes 22% 18 2,2% 18 3,15% 20 4, less than 1% 20 5 and 2% 22 6. Phosphatidylethanolamine is the main phospholipid implicated in lipid oxidation of cooked meat. Chicken and turkey muscle are more susceptible to oxidation than beef, because of their higher polyunsaturated phospholipid fraction and relatively low levels of natural tocopherols. Red poultry muscles oxidize faster than white because of higher phospholipid and iron contents. 

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