Effect of Pulsed Electric Field on the Chicken Meat Quality and Taste-Related Amino Acid Stability: Flavor Simulation
Meat contains several amino acids related to taste, which have a significant impact on the overall acceptability of consumers. A number of volatile compounds have been studied in relation to meat flavor, but amino acids have not been fully explored in relation to the taste of raw or cooked meat. It...
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MDPI AG
2023-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/4/710 |
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| author | Ume Roobab Xin-An Zeng Waqar Ahmed Ghulam Muhammad Madni Muhammad Faisal Manzoor Rana Muhammad Aadil |
| author_facet | Ume Roobab Xin-An Zeng Waqar Ahmed Ghulam Muhammad Madni Muhammad Faisal Manzoor Rana Muhammad Aadil |
| author_sort | Ume Roobab |
| collection | DOAJ |
| description | Meat contains several amino acids related to taste, which have a significant impact on the overall acceptability of consumers. A number of volatile compounds have been studied in relation to meat flavor, but amino acids have not been fully explored in relation to the taste of raw or cooked meat. It would be interesting to find any changes in physicochemical characteristics, especially the level of taste-active compounds and flavor content during non-thermal processing such as pulsed electric fields (PEF), for commercial reasons. The effect of PEF at low intensity (LPEF; 1 kV/cm) and comparatively high intensity (HPEF; 3 kV/cm) with different pulse numbers (25, 50, and 100) was investigated on the physicochemical characteristics of chicken breast, including the free amino acid content (related to umami, sweet, bitter, or fresh pleasant taste). PEF is regarded as a “nonthermal” technology; however, HPEF induces moderate temperature rises as it increases with the treatment intensity (i.e., electric field strength and pulse number). The pH, shear force, and cook loss (%) of the LPEF and untreated samples were not affected by the treatments, but the shear force of the LPEF and untreated samples was lower than that of HPEF groups that showed PEF-induced slight structural modifications resulting in a more porous cell. In the case of color parameters, the lightness of meat (<i>L</i>*) was significantly higher with treatment intensity, whereas both <i>a</i>* and <i>b</i>* were unaffected by the PEF treatments. Moreover, PEF treatment significantly (<i>p</i> < 0.05) affected umami-related free amino acids (FAAs; glutamic acid and aspartic acid) and leucine and valine, which are precursors of flavor compounds. However, PEF decreases the level of bitter taste contributing FAAs such as lysine and tyrosine, which may prevent the formation of fermented flavors. In conclusion, both PEF treatments (LPEF and HPEF) did not adversely impact the physicochemical quality of chicken breast. |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T08:50:00Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj.art-8e5b6956dcf54d8f8ee321610ffba4792023-11-16T20:29:29ZengMDPI AGFoods2304-81582023-02-0112471010.3390/foods12040710Effect of Pulsed Electric Field on the Chicken Meat Quality and Taste-Related Amino Acid Stability: Flavor SimulationUme Roobab0Xin-An Zeng1Waqar Ahmed2Ghulam Muhammad Madni3Muhammad Faisal Manzoor4Rana Muhammad Aadil5School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, ChinaSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510641, ChinaNational Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, PakistanGuangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, ChinaSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510641, ChinaNational Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, PakistanMeat contains several amino acids related to taste, which have a significant impact on the overall acceptability of consumers. A number of volatile compounds have been studied in relation to meat flavor, but amino acids have not been fully explored in relation to the taste of raw or cooked meat. It would be interesting to find any changes in physicochemical characteristics, especially the level of taste-active compounds and flavor content during non-thermal processing such as pulsed electric fields (PEF), for commercial reasons. The effect of PEF at low intensity (LPEF; 1 kV/cm) and comparatively high intensity (HPEF; 3 kV/cm) with different pulse numbers (25, 50, and 100) was investigated on the physicochemical characteristics of chicken breast, including the free amino acid content (related to umami, sweet, bitter, or fresh pleasant taste). PEF is regarded as a “nonthermal” technology; however, HPEF induces moderate temperature rises as it increases with the treatment intensity (i.e., electric field strength and pulse number). The pH, shear force, and cook loss (%) of the LPEF and untreated samples were not affected by the treatments, but the shear force of the LPEF and untreated samples was lower than that of HPEF groups that showed PEF-induced slight structural modifications resulting in a more porous cell. In the case of color parameters, the lightness of meat (<i>L</i>*) was significantly higher with treatment intensity, whereas both <i>a</i>* and <i>b</i>* were unaffected by the PEF treatments. Moreover, PEF treatment significantly (<i>p</i> < 0.05) affected umami-related free amino acids (FAAs; glutamic acid and aspartic acid) and leucine and valine, which are precursors of flavor compounds. However, PEF decreases the level of bitter taste contributing FAAs such as lysine and tyrosine, which may prevent the formation of fermented flavors. In conclusion, both PEF treatments (LPEF and HPEF) did not adversely impact the physicochemical quality of chicken breast.https://www.mdpi.com/2304-8158/12/4/710PEFamino acidchickenflavorqualityintensity |
| spellingShingle | Ume Roobab Xin-An Zeng Waqar Ahmed Ghulam Muhammad Madni Muhammad Faisal Manzoor Rana Muhammad Aadil Effect of Pulsed Electric Field on the Chicken Meat Quality and Taste-Related Amino Acid Stability: Flavor Simulation Foods PEF amino acid chicken flavor quality intensity |
| title | Effect of Pulsed Electric Field on the Chicken Meat Quality and Taste-Related Amino Acid Stability: Flavor Simulation |
| title_full | Effect of Pulsed Electric Field on the Chicken Meat Quality and Taste-Related Amino Acid Stability: Flavor Simulation |
| title_fullStr | Effect of Pulsed Electric Field on the Chicken Meat Quality and Taste-Related Amino Acid Stability: Flavor Simulation |
| title_full_unstemmed | Effect of Pulsed Electric Field on the Chicken Meat Quality and Taste-Related Amino Acid Stability: Flavor Simulation |
| title_short | Effect of Pulsed Electric Field on the Chicken Meat Quality and Taste-Related Amino Acid Stability: Flavor Simulation |
| title_sort | effect of pulsed electric field on the chicken meat quality and taste related amino acid stability flavor simulation |
| topic | PEF amino acid chicken flavor quality intensity |
| url | https://www.mdpi.com/2304-8158/12/4/710 |
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