Chicken roasted

The basic fraction of the volatiles identified in the fried pork bundle contained 16 alkylpryazines. Among them, methylpyrazine (nutty, roasted), 2,5-dimethylpyrazine (grilled chicken, roasted peanut), 2,6-dimethylpyrazine (ether-like), 2,3,5-trimethylpyrazine (nutty, roasted) and 2-ethyl-6-methylpyrazine (grassy) were predominant. The combination of these alkylpyrazines may cause the characteristic cooked meat aroma of Chinese fried pork bundle. Quantitative analyses showed that alkylpyrazine formed during the final frying stages, as shown in Table II. 

Thiazoles with long alkyl chains in the 2-position provide evidence of the interaction of lipid oxidation products with Maillard intermediates. The presence of such thiazoles has been reported for fried chicken, roast beef, and fried potatoes (see Mottram152). Thiophens with long alkyl chains in the 2-position have also been encountered. They were obtained when phospholipid was added to a cysteine-ribose system.153 Lipid degradation to the 2,4-dienal, followed by reaction with H2S, was thought to be responsible.154... 

Boiled chicken Roasted chicken Boiled chick- en Roasted chicken ... 

Compare a chicken roasted in an oven with a chicken immerged in a strong basic solution (Fig. 3.1). Do they have the same aspect Are the tissues modified in the same way in their structure ... 

TIP Peel and wash vegetables such as carrots, onions, celery, potatoes, yams, parsnips, and turnips, and cut them into like-size chunks. Toss with olive oil and put them on a baking sheet, in a single layer. Sprinkle with salt and pepper. Roast the vegetables on a different rack while your chicken roasts, and you ll have a complete meal when it s done. 

I thought, I d ask for a magic carpet like Aladdin so I could fly around the world and find my father s pictures, but I said my usual answer instead Roast chicken and lots of chocolate cake. And a puppy. ... 

When properly formulated, soy protein allows for significant cost savings, increased yields, reduced fat, increased protein, reduced cholesterol, reduced sodium and/or reduced calories while maintaining muscle tissue integrity. Applicable finished products include ham, roast beef, chicken, turkey, seafood and other whole muscle foods. Finished product characteristics given specific goals and guidelines are outlined as are new product opportunities. 

Ingredient Roast Beef Breast Chicken Shrimp Percent ... 

There is an additional protection against residues, because antibiotics in meat tend to be destroyed by cooking.. For example, Broquist and Kohler found that chicken breast muscle containing 12 parts per million of chlortetracycline had 0.14 parts per million after roasting at 230 C for 15 minutes and no detectable amounts after half an hour. The original level of 12 ppm was about 60 times as high as would be produced by 400 ppm in the animal feed, without a withdrawal period W. The UK Swann Committee reported that the only possible effect of residues on consumers arose from penicillin in milk from cows treated for udder infections in which the withdrawal time for the antibiotic had not been observed. Cases of skin rashes were reported from the consumption of such milk by sensitive patients. The Committee commented that "there are no known instances in which harmful effects in human beings have resulted from antibiotic residues in food other than milk" ( ) ... 

Hexanone has been identified among the natural volatile components of several foods including blue and Beaufort cheeses, nectarines, roasted filberts, and chicken muscle (Day and Anderson 1965 Dumont and Adda 1978 Grey and Shrimpton 1967 Kinlin et al. 1972 Takeoka et al. 1988) levels were not stated in these reports. It has also been detected in milk and cream at concentrations ranging from 0.007 to 0.018 ppm (7-18 ppb) and in bread (Lande et al. 1976). Because few quantitative data are available, it is not known if food is an important source of human exposure to 2-hexanone. 

Dairy products milk, ice cream, cheese, butter Meat, fish and poultry bacon, sausage, pork, chops, eggs, chicken, luncheon meats, roast beef, ground beef, fish (canned and fresh) Grain and cereal products bread, rolls, cereals, cookies, cakes Potatoes (boiled, fried and baked, including skins)... 

Meat products, e.g. beef, chicken, pork, lamb Vegetables, e.g. onions, potatoes, garlic Roasted products, e.g. coffee, cocoa, roasted nuts, popcorn Cereal products, e.g. biscuits, bread, extrudates Beverages, e.g. beer, wine, whiskey... 

In incurred chicken muscle, lasalocid residues were found to be stable to cooking. Residues in raw tissue from the treated chickens were found to be evenly distributed in edible muscle. Chicken was cooked by microwaving, boiling, roasting, frying, and grilling. Less than 5% of the residue was found in juices that came out of the meat when it was cooked by microwave and roasting. 

Each food is prepared so that it is ready to eat. For example, a frozen pizza is baked, chicken is roasted or fried, and potatoes are fried, baked, or mashed. This is significant because the cooking process does influence what contaminants may be in the cooked... 

Ham (luncheon meat) Chicken breast Fish (Haddock) Roast beef Bologna Fish (Salmon)... 

F Roasted, nutty, meaty O Sulfury as in meat F Boiled beef, chicken and turkey... 

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). 

Paralleling the studies of the volatile products of roasted cacao beans and of baked cereal products, and using the same techniques, a great deal of effort has gone into the determination of the compounds present in the volatile fractions of cooked meat. Most of these have been concerned only with beef, either roasted or boiled, but chicken has also received appreciable attention (21). Several lists of compounds isolated from the volatiles of cooked beef have been published (22-24), both cumulative and newly isolated ones. The totals for chicken (as of 1972) and for beef (as of 1977) are more than two hundred each. It... 

BACON. EGGS. BOAST PORK. ROAST BEEF, SPARE RIBS. CHICKEN. SHRIMP. LOBSTEfT (DRIPPING IN BUTTER)... 

The poly—sulfide heterocyclics such as thialdine(5,6-dihydro—2,4,6-trimethyl - 1,3,5 - thiazine) and trithioacetone have been isolated (24.25). Roasted chicken was found to contain 2,4,6 trimethyl— 1,3,5 trithiane (26). Trithiane (1,3,5—trithiane) was found to have an odor threshold of 0.04 ppb in water (27). Both the character and strength of these materials make them very important components in the over all f1avor profi1e of roasted products where they occur. 

Lipid decomposition volatiles. Reactions of sugar and amino acids give rise to odor profiles that are, at best, common to all cooked or roasted meats. The water soluble materials extracted from chicken, pork, or beef give reasonably similar meat flavor. To develop a species specific aroma one needs to study the lipid fraction and the volatiles produced from those lipids. The work of Hornstein and Crowe (10) reported that the free fatty acids and carbonyls generated by heating will establish the specific species flavor profiles. 

Gramshaw, J.W., Soto-Valdez, H., 1998, Migration from polyamide microwave and roasting bags into chicken. Food Add. Contam. 15, 3, 329-335. 

Acrolein has been identified in foods and food components such as raw cocoa beans, chocolate liquor, souring salted pork, fried potatoes and onions, raw and cooked turkey, and volatiles from cooked mackerel, white bread, raw chicken breast, ripe arctic bramble berries, heated animal fats and vegetable oils, and roasted coffee (Cantoni et al. 1969 EPA 1980, 1985 IARC 1985 Umano and Shibamoto 1987). Sufficient data are not available to establish the level of acrolein typically encountered in these foods. Trace levels of acrolein have been found in wine, whiskey, and lager beer (IARC 1985). Further information regarding the occurrence of acrolein in food and related products is provided by EPA (1980). 

I have to admit I didn t set out to work with natural foods. I needed a job to help with college, and this store took a chance on me. From then on it was quite an education. I still remember the first time I tasted roasted organic chicken - unlike any chicken I had ever tasted. It had flavor ... 

Isobutyl-3,5-diisopropylpyridine was identified in fried chicken and has a roasted cocoa-like aroma (21). Figure 3 shows the mechanism for the formation of this compound as proposed by Shu et... 

Chang et al. (42). They Isolated and identified 2,4,5-triinethyl-3-oxazoline in boiled beef. This compound was described as having a "characteristic boiled beef aroma". Mussinan et al. (35) identified oxazolines and no oxazoles in their beef system. Peterson et al. (43) reported on the volatiles of canned beef stew. Both 2,4,5-trimethyloxazole and 2,4,5-trimethyl-3-oxazoline were present. The relative concentration of 2,4,5-trimethyloxazole was medium while for 2,4,5-trlmethyl-3-oxazoline was extra high. Lee et al. (44) identified 2-methyl-3-oxazoline, 2,4-dimethyl-3-oxazoline and 2,4,5-trimethyl-3-oxazoline in the volatiles of roasted peanuts. The latter two 3-oxazollnes were also identified in the volatiles of fried chicken (19). 

The Middle Notes are based on reaction flavourings to impart specific complex roasted, meaty and smoky notes roasted chicken, boiled beef, smoked ham. They improve the overall taste with a general meaty background and a good mouthfeeling. Meaty middle notes are often based on the reaction of vitamin Bl, cystein and reducing sugars. Fat included in the reaction modifies the product into a specific animal direction chicken, beef, mutton, pork. 

The Top Notes are compositions of natural or synthetic flavouring ingredients to impart a very specific desired aroma profile spicy, peppery, rosemary, lime, buttery, roasted garlic notes for a clear variation. Or specific fatty notes like 2,4-decadienal, 2-nonenal to adjust the chicken flavour to a more natural impression. Top notes are very flexible in production and can be adjusted to customer needs. 

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