Short-term frozen storage of raw chicken meat improves its flavor traits upon stewing

Abstract

The effect of frozen storage periods (0, 2, 4, 6, or 8 wk) of raw chicken meat on its flavor upon stewing was investigated by analyzing the changes of free amino acids (FAAs), 5′-nucleotides, minerals and volatile compounds and by evaluating the taste and aroma profiles using an E-nose and a human panel. Results showed that the storage time of raw material improved its taste and aroma profiles upon stewing. The total free amino acid contents and the equivalent umami concentration (EUC) increased from 159.90 mg/100 g and 3156.58 mg/100 g to 292.81 mg/100 g and 4360.72 mg/100 g, respectively, although the 5′-nucleotide concentrations decreased upon stewing. With increased frozen storage durations of raw material, the contents of the mineral elements and total volatile compound increased firstly, then deceased. Results from the electronic nose and sensory evaluation indicated a progressive difference in the overall flavor profiles among samples. The meaty, umami and salty traits of stewed meat reached the maximum scores as frozen chicken meat was stored for 6 wk, which should be related to the enhanced migration of taste-active substances and retention of aldehydes. Overall, a limited frozen storage duration of raw meat can enhance its flavor upon stewing.