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Jayasena DD, Jung S, Kim HJ, et al. Effect of Sex on Flavor-related and Functional Compounds in Freeze-dried Broth Made from Korean Native Chicken. Korean J Food Sci Anim Resour. 2014;34(4):448-56doi: 10.5851/kosfa.2014.34.4.448.
Jayasena, D. D., Jung, S., Kim, H. J., Alahakoon, A. U., Nam, K. C., & Jo, C. (2014). Effect of Sex on Flavor-related and Functional Compounds in Freeze-dried Broth Made from Korean Native Chicken. Korean journal for food science of animal resources, 34(4), 448-56. https://doi.org/10.5851/kosfa.2014.34.4.448
Jayasena, Dinesh D, et al. "Effect of Sex on Flavor-related and Functional Compounds in Freeze-dried Broth Made from Korean Native Chicken." Korean journal for food science of animal resources vol. 34,4 (2014): 448-56. doi: https://doi.org/10.5851/kosfa.2014.34.4.448
Jayasena DD, Jung S, Kim HJ, Alahakoon AU, Nam KC, Jo C. Effect of Sex on Flavor-related and Functional Compounds in Freeze-dried Broth Made from Korean Native Chicken. Korean J Food Sci Anim Resour. 2014;34(4):448-56. doi: 10.5851/kosfa.2014.34.4.448. Epub 2014 Aug 31. PMID: 26761282; PMCID: PMC4662148.
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Korean J Food Sci Anim Resour. 2014;34(4):448-56. doi: 10.5851/kosfa.2014.34.4.448. Epub 2014 Aug 31.

Effect of Sex on Flavor-related and Functional Compounds in Freeze-dried Broth Made from Korean Native Chicken.

Korean journal for food science of animal resources

Dinesh D Jayasena, Samooel Jung, Hyun Joo Kim, Amali U Alahakoon, Ki Chang Nam, Cheorun Jo

Affiliations

  1. Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea; Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka.
  2. Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea.
  3. Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Korea.
  4. Department of Animal Science and Biotechnology, Sunchon National University, Suncheon 540-742, Korea.

PMID: 26761282 PMCID: PMC4662148 DOI: 10.5851/kosfa.2014.34.4.448

Abstract

Studies on the flavour characteristics of meat-based broth, quantification of flavour-related and functional compounds, and factors affecting the availability of such compounds are minimal. The present study was designed to determine the effects of sex on flavor-related and functional compounds in freeze-dried broth (FDB) made from Korean native chickens (KNC). Male and female KNC from a commercial strain (Woorimatdag (TM)) were reared under similar commercial conditions. FDB was separately prepared using male and female birds aged 100 d (six birds of each sex) and analyzed for nucleotide, free amino acid, betaine, carnitine, carnosine, anserine, and creatine contents, and fatty acid composition. The levels of betaine, carnitine and creatine in FDB were not significantly different between the two sexes (p>0.05) in KNC. Carnosine and anserine were not detected in FDB samples. However, FDB from female chickens had significantly higher inosine-5-monophosphate and arachidonic acid contents than did FDB from male chickens. FDB prepared with male KNC contained higher levels of inosine, linoleic acid, glycine, alanine, lysine, and serine (p<0.05). However, glutamic acid, oleic acid, and DHA were present in comparable amounts (p>0.05) in FDB made from male and female KNC. Our findings suggest that the sex of KNC has significant effect on the contents of flavor-related compounds, but not functional compounds.

Keywords: Korean native chicken; betaine; carnitine; freeze-dried broth; inosine-5-monophosphate

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