Takahashi, H.
(Animal Breeding and Reproduction Research Division National Institute of Livestock and Grassland Science)
,
Rikimaru, K.
(Livestock Experiment Station, Akita Prefectural Agriculture Forestry and Fisheries Research Center)
,
Kiyohara, R.
(Oils and Fats Fundamental Technology Laboratory, J-Oil Mills, Inc.)
,
Yamaguchi, S.
(Oils and Fats Fundamental Technology Laboratory, J-Oil Mills, Inc.)
To elucidate the relationship between the arachidonic acid (AA) content and the taste of broiler meat, the effects of AA-enriched oil (AAO) supplements on the fatty acid content and sensory perceptions of thigh meat were evaluated. Four types of oil, including corn oil (CO), a 1:1 mixture of AAO and...
To elucidate the relationship between the arachidonic acid (AA) content and the taste of broiler meat, the effects of AA-enriched oil (AAO) supplements on the fatty acid content and sensory perceptions of thigh meat were evaluated. Four types of oil, including corn oil (CO), a 1:1 mixture of AAO and palm oil (PO) (1/2 AAO), a 1:3 mixture of AAO and PO (1/4 AAO), and a 1:7 mixture of AAO and PO (1/8 AAO) were prepared. Each type of oil was mixed with silicate at a ratio of 7:3, and added to the diet at a final proportion of 5% of fresh matter. Broiler chickens were fed these diets for 1 wk before slaughter. In thigh meat, the AA content of the 1/2 and 1/4 AAO groups was significantly higher than that of the CO group. The AA content in thigh meat (y, mg/g) increased linearly with increasing dietary AAO content (x, g/100 g of diet), according to the equation y = 0.5674+0.4596x ($r^2$ = 0.8454). The content of other fatty acids was not significantly different among the 4 diet groups. Sensory evaluation showed that the flavor intensity, umami (L-glutamate taste), kokumi (continuity, mouthfulness, and thickness), and aftertaste of the 1/2 and 1/4 AAO groups were significantly higher than that of the CO group. There were significant positive correlations between AA content in thigh meat and the flavor intensity, total taste intensity, umami, and aftertaste. These data suggest that the taste of broiler meat can be improved by the amount of dietary AA supplementation.
To elucidate the relationship between the arachidonic acid (AA) content and the taste of broiler meat, the effects of AA-enriched oil (AAO) supplements on the fatty acid content and sensory perceptions of thigh meat were evaluated. Four types of oil, including corn oil (CO), a 1:1 mixture of AAO and palm oil (PO) (1/2 AAO), a 1:3 mixture of AAO and PO (1/4 AAO), and a 1:7 mixture of AAO and PO (1/8 AAO) were prepared. Each type of oil was mixed with silicate at a ratio of 7:3, and added to the diet at a final proportion of 5% of fresh matter. Broiler chickens were fed these diets for 1 wk before slaughter. In thigh meat, the AA content of the 1/2 and 1/4 AAO groups was significantly higher than that of the CO group. The AA content in thigh meat (y, mg/g) increased linearly with increasing dietary AAO content (x, g/100 g of diet), according to the equation y = 0.5674+0.4596x ($r^2$ = 0.8454). The content of other fatty acids was not significantly different among the 4 diet groups. Sensory evaluation showed that the flavor intensity, umami (L-glutamate taste), kokumi (continuity, mouthfulness, and thickness), and aftertaste of the 1/2 and 1/4 AAO groups were significantly higher than that of the CO group. There were significant positive correlations between AA content in thigh meat and the flavor intensity, total taste intensity, umami, and aftertaste. These data suggest that the taste of broiler meat can be improved by the amount of dietary AA supplementation.
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제안 방법
Just before cooking, minced meat in plastic bags was thawed under running water. For sensory evaluation, ten g of minced meat taken from a 80 g package was divided into eight plastic round containers, covered with a lid (8.1 cm diameter3.4 cm height; cat. no. 1741, Inomata Chemical Co., Tokyo, Japan), heated in a 500 W microwave oven (NE-P7, Panasonic Co, Osaka, Japan) for 90 s, and immediately served to each panelist per a pair of samples. Sensory evaluation was conducted using steamed minced meat in order to eliminate the effect of meat appearance and texture.
, Tokyo, Japan), heated in a 500 W microwave oven (NE-P7, Panasonic Co, Osaka, Japan) for 90 s, and immediately served to each panelist per a pair of samples. Sensory evaluation was conducted using steamed minced meat in order to eliminate the effect of meat appearance and texture. Samples were treated in an unbiased manner.
, 2011) within the Oils and Fats Fundamental Technology Laboratory, J-Oil Mills, Inc. Steamed minced meat from the 4 diet groups were tested in pairs, CO-1/2 AAO, CO-1/4 AAO, CO-1/8 AAO, 1/4 AAO-1/2 AAO, 1/8 AAO-1/2 AAO, and 1/8 AAO-1/4 AAO. Panelists chose one sample ballot with random 3-digit codes per session.
Sensory analyses were performed in a sensory panel room at 25C, 4,200 lx, and 52 dB with good ventilation.
Water was provided for palate cleaning. Of the 28 panelists, eight panelists randomly selected per session evaluated seven parameters, flavor intensity (perceived intensity of mixed tastes with retronasal aroma), total taste intensity (perceived intensity of mixed tastes), sweetness, sourness, umami, kokumi, and aftertaste. Panelists recorded whether the test sample was comparatively stronger (score = +2, +1) or weaker (score = -1, -2) than the reference sample (score = 0).
Pearson product-moment correlation coefficients (r) between sensory data and biochemical substances that showed significant differences in their content among the 4 dietary groups were determined. Relationships between AAO content in diet and AA content in thigh meat of broiler chicken were evaluated using simple linear regression analysis.
2 Differences in arginine content estimated by pairwise comparison were used to assess correlation. 3 Differences in arachidonic acid content estimated by pairwise comparison were used to assess correlation.
대상 데이터
, Okayama, Japan). Twenty female chicks, hatched on the same day in the same incubator, were raised to 2 wks of age in temperature-controlled, wire-floored, 4-tier battery cages. At 2 wks of age, the twenty females were moved to group cages and evenly divided into 4 dietary groups described below (n = 5 per group).
Corn oil (CO, J-Oil Mills, Inc., Tokyo, Japan), palm oil (PO, iodine value = 60, melting point = 15C, J-Oil Mills, Inc.), and AA-enriched oil (AAO, SUNTGA40S, Nippon Suisan Co., Tokyo, Japan) were used in the dietary supplements. SUNTGA40S was extracted from a biomass of submerged fermented Mortiere alpine and refined by high purification processes.
데이터처리
Sensory evaluation data were analyzed by Wilcoxson’s signed rank test, at a significance level of p<0.05 or p<0.01.
성능/효과
In a previous study (Rikimaru and Takahashi, 2010), to define candidate substances related to the taste of Hinai-jidori chicken meat, Hinai-jidori and broiler chickens were reared under identical environmental and time conditions. The results revealed that higher arachidonic acid (AA, 20:4n-6) content was a characteristic feature of Hinai-jidori chicken.
, 2011), Hinai-jidori chickens were administered diets containing 3 different oils (palm, corn, and AA-enriched oil) during rearing, followed by evaluation of the meat by biochemical and sensory analyses, to elucidate the relationship between the AA content and taste of Hinai-jidori meat. The data suggested that AA content in Hinai-jidori meat could be increased by AA diet supplements, and that Hinai-jidori meat and soup with higher levels of AA content had a much better perception of the taste than that with low AA content. In addition, it was demonstrated that glutamic acid (Glu) and inosine 5'-monophosphate (IMP), which were until now thought to be key contributors to umami taste (Yamaguchi and Ninomiya, 2000), might not be directly related to the flavor of chicken soup.
In a pairwise comparison between the CO and 1/4 AAO groups, the parameters of flavor intensity, umami, kokumi, and aftertaste of meat from the 1/4 AAO group were scored significantly (p<0.05) higher than those of meat from the CO group (Table 4).
Even though the taste of meat improves according to the amount of supplemental AAO, it is not economically viable to provide too much AAO supplement to broiler chickens. Since i) there were no significant differences in AA content and sensory analyses of thigh meat between CO and 1/8 AAO groups, ii) the pairwise comparisons between the CO and 1/4 AAO groups, and between the CO and 1/2 AAO groups showed significant sensory differences, and iii) there was no major difference in the pairwise comparison between the 1/2 AAO and 1/4 AAO groups, we think that the 1/4 AAO dietary supplement, which yields thigh meat containing 0.980.05 mg/g of AA, may be sufficient to produce sensory improvements over conventional broiler meat. Based on the content (0.
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