Relationships between flavour, lipid composition and antioxidants in organic, free-range and conventional chicken breasts from modelling

Kishowar Jahan, Alistair Paterson, Corinne M. Spickett

Research output: Contribution to journalArticle

Abstract

Consumers expect organic, free-range and corn-fed chicken to be nutritionally wholesome and have premium flavour characters. Interrelationships between flavour, fatty acids and antioxidants of retailed breasts were explored using simple correlations and chemometrics. Saturated fatty acid C16:0, and n-6 polyunsaturated C20:4 and C22:4 contents were correlated with lipid oxidation products (thiobarbituric acid reactive substances) and in partial least-squares regression (PLS1) with 32 high-resonance gas chromatography (flame ionization) flavour components (r2>0.90), and also linked (r2>0.80) to antioxidants (-tocopherol, glutathione and catalase). A further 10 high-resonance gas chromatography nitrogen phosphorus detector flavour components were correlated (r 2>0.85) with C18:3(n-3) content. Chicken character was correlated with C18:3(n-3), and C18:3(n-6) inversely with oily, off-flavour and lipid oxidation. Sweet, fruity and oily aromas were linked in PLS1 with 13 specific fatty acids (r2>0.6), and bland taste with total summed (six) fatty acid fractions (r2>0.81). Specific antioxidants were correlated with sweet, fruity and chicken aromas, and -tocopherol inversely with lipid oxidation. PLS2 confirmed relationships between fatty acid composition, antioxidants and the subsets of 32 and 10 flavour components. Clear relationships were thus observed between lipid and antioxidant compositions and flavour in chicken breast meat.

Original languageEnglish
Pages (from-to)229-243
Number of pages15
JournalInternational Journal of Food Sciences and Nutrition
Volume57
Issue number3-4
DOIs
Publication statusPublished - May 2006

Keywords

  • fatty-acid-composition
  • alpha-tocopherol
  • sensory quality
  • meat quality
  • vitamin-e
  • supplementation
  • oxidation
  • components
  • organic
  • free-range
  • chicken
  • personal health and hygiene, including exercise, nutrition
  • biology

Fingerprint Dive into the research topics of 'Relationships between flavour, lipid composition and antioxidants in organic, free-range and conventional chicken breasts from modelling'. Together they form a unique fingerprint.

Cite this