Bioactive and Taste-related Compounds in Defatted Freeze-dried Chicken Soup Made from Two Different Chicken Breeds Obtained at Retail
2015
Dinesh D. Jayasena | Samooel Jung | Amali U. Alahakoon | Ki Chang Nam | Jun Heon Lee | Cheorun Jo
The aim of this study was to compare the bioactive and taste-related compounds in defatted freeze-dried chicken soup (DFDS) made from Korean native chickens (WoorimatdagTM, KNC) and commercial broilers (CB) available at retail. The betaine, carnitine, histidine dipeptide, creatine, nucleotide, free amino acid content, and fatty acid composition were analyzed in six DFDS samples from each breed. Histidine dipeptides were not detected in any DFDS samples. DFDS made with KNC had significantly higher betaine, carnitine, inosine-5′-monophosphate, inosine, and cysteine content compared to that prepared from CB. Furthermore, lipid layer separated from soup made with KNC showed a significantly higher linoleic, α-linolenic, arachidonic, and docosahexaenoic acid content, and lower saturated fatty acid content. In addition, DFDS from CB possessed a higher valine, isoleucine, leucine, phenyalanine, methionine, creatine, and hypoxanthine content than that from KNC. Our findings suggest that DFDS from KNC was qualitatively superior due to enhanced nutritional and taste-related factors compared to that made with CB.
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