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| Effect of Dietary Taurine Intervention on the Flavor Quality of Salt-Roasted Chicken Produced by Different Processing Methods |
| ZHAO Liang, CHEN Tong, LIU Xueming, TANG Daobang, YANG Huaigu, WANG Xuping, LIN Yaosheng, CHENG Jingrong, ZHU Mingjun, RUAN Dong |
| 1. College of Life and Geographical Sciences, Kashi University, Kashi 844000, China; 2. Guangdong Key Laboratory of Agricultural Products Processing, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Sericultural and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China; 3. Shenzhen Agricultural Products Quality and Safety Inspection and Testing Center (Shenzhen Animal and Plant Disease Prevention and Control Center), Shenzhen 518000, China; 4. School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China; 5. Guangdong Key Laboratory of Animal Breeding and Nutrition, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, State Key Laboratory of Livestock and Poultry Breeding, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China |
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Abstract In order to study the effect of dietary intervention with taurine on the flavor of salt-roasted chicken, we evaluated the characteristic flavor substances of salt-roasted chicken produced from fast-growing Lingnan yellow-feathered broilers fed a diet supplemented with 2 g/kg taurine by three different methods, namely, salt, water, and steam roasting. The addition of taurine to the diet effectively reduced the oxidation level of chicken meat. In the samples prepared by salt, water, and steam roasting, the thiobarbituric acid reactive substances (TBARS) values of chicken thigh were 0.27, 0.31, and 0.31 mg/100 g, respectively, which were 6.6%, 12.3%, and 12.1% lower than those without taurine intervention, respectively. As the lipid oxidation level was decreased, the types and contents of chicken flavor substances was also decreased, but at the same time, the levels of undesirable flavor substances and bitter amino acids were effectively controlled. Salt roasting was the best processing method to improve the flavor of taurine-treated chicken breast. The total content of bitter amino acids in the processed sample was only 121.18 mg/100 g, which was 65.9% lower than that of the control (without taurine). The total umami nucleotide content and equivalent umami concentration were 184.24 mg/100 g and 1.57%, respectively.
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CHEN Junfei, SHEN Hui, ZHANG Keming, TANG Huihua, HU Yongjin, XIAO Hua, LI Hong, LIU Biqin, SHI Qiao. Effects of Co-fermentation with Kocuria rhizophila and Lactiplantibacillus plantarum on Sausage Quality and Bacterial Community[J]. Meat Research, 2025, 39(2): 1-10. |
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2025, Vol. 39 
