Relationship of lipid-protein oxidation with meat quality and volatile organic compounds in Korean native chickens and broilers during frozen storage
This study investigated the relationship of lipid-protein oxidation with meat quality and volatile organic compounds in breast meat of Korean Woorimatdag No. 2 chicken (WRMD2) and commercial broiler (CB) under vacuum storage at –20 °C for 270 days. Frozen storage significantly affects lipid-protein...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-10-01
|
| Series: | Poultry Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579125007667 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1839634774775300096 |
|---|---|
| author | Yousung Jung Dowon Jeong Soomin Oh Dongwook Kim Hyo-Jun Choo Jun-Heon Lee Aera Jang |
| author_facet | Yousung Jung Dowon Jeong Soomin Oh Dongwook Kim Hyo-Jun Choo Jun-Heon Lee Aera Jang |
| author_sort | Yousung Jung |
| collection | DOAJ |
| description | This study investigated the relationship of lipid-protein oxidation with meat quality and volatile organic compounds in breast meat of Korean Woorimatdag No. 2 chicken (WRMD2) and commercial broiler (CB) under vacuum storage at –20 °C for 270 days. Frozen storage significantly affects lipid-protein oxidation, quality, and volatile profiles of chicken meat. WRMD2 exhibited a significantly higher degree of lipid oxidation than CB, as indicated by high levels of peroxide value, 2-thiobarbituric acid reactive substances, and p-anisidine value. However, WRMD2 was less susceptible to protein oxidation than CB, as demonstrated by the results of volatile basic nitrogen, carbonyl, and sulfhydryl assays. Lipid-protein oxidation was highly correlated with several meat quality and volatility indicators, including drip loss, surface color, polyunsaturated fatty acids, and specific aldehydes and alcohols. Moreover, a total of 33 VOCs, including benzeneacetaldehyde, benzaldehyde, nonanal, and decanoic acid, contributed to the separation between CB and WRMD2 at each storage time point. Our findings provide preliminary insights into the biochemical changes that occur during frozen storage, potentially contributing to the regulation and optimization of the quality of native chicken meat products globally. |
| format | Article |
| id | doaj-art-f9a54577a75f4aa1b988ed8decbbe0a2 |
| institution | Matheson Library |
| issn | 0032-5791 |
| language | English |
| publishDate | 2025-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Poultry Science |
| spelling | doaj-art-f9a54577a75f4aa1b988ed8decbbe0a22025-07-10T04:34:07ZengElsevierPoultry Science0032-57912025-10-0110410105523Relationship of lipid-protein oxidation with meat quality and volatile organic compounds in Korean native chickens and broilers during frozen storageYousung Jung0Dowon Jeong1Soomin Oh2Dongwook Kim3Hyo-Jun Choo4Jun-Heon Lee5Aera Jang6Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon, 24341, South KoreaDepartment of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon, 24341, South KoreaDepartment of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon, 24341, South KoreaDepartment of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon, 24341, South KoreaPoultry Research Institute, National Institute of Animal Science, Pyeongchang, 25342, South KoreaDivision of Animal and Dairy Science, Chungnam National University, Daejeon, 34134, South KoreaDepartment of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon, 24341, South Korea; Corresponding author.This study investigated the relationship of lipid-protein oxidation with meat quality and volatile organic compounds in breast meat of Korean Woorimatdag No. 2 chicken (WRMD2) and commercial broiler (CB) under vacuum storage at –20 °C for 270 days. Frozen storage significantly affects lipid-protein oxidation, quality, and volatile profiles of chicken meat. WRMD2 exhibited a significantly higher degree of lipid oxidation than CB, as indicated by high levels of peroxide value, 2-thiobarbituric acid reactive substances, and p-anisidine value. However, WRMD2 was less susceptible to protein oxidation than CB, as demonstrated by the results of volatile basic nitrogen, carbonyl, and sulfhydryl assays. Lipid-protein oxidation was highly correlated with several meat quality and volatility indicators, including drip loss, surface color, polyunsaturated fatty acids, and specific aldehydes and alcohols. Moreover, a total of 33 VOCs, including benzeneacetaldehyde, benzaldehyde, nonanal, and decanoic acid, contributed to the separation between CB and WRMD2 at each storage time point. Our findings provide preliminary insights into the biochemical changes that occur during frozen storage, potentially contributing to the regulation and optimization of the quality of native chicken meat products globally.http://www.sciencedirect.com/science/article/pii/S0032579125007667Genetic diversityFatty acid compositionPeroxide valueMyoglobin oxidationProtein carbonyl |
| spellingShingle | Yousung Jung Dowon Jeong Soomin Oh Dongwook Kim Hyo-Jun Choo Jun-Heon Lee Aera Jang Relationship of lipid-protein oxidation with meat quality and volatile organic compounds in Korean native chickens and broilers during frozen storage Poultry Science Genetic diversity Fatty acid composition Peroxide value Myoglobin oxidation Protein carbonyl |
| title | Relationship of lipid-protein oxidation with meat quality and volatile organic compounds in Korean native chickens and broilers during frozen storage |
| title_full | Relationship of lipid-protein oxidation with meat quality and volatile organic compounds in Korean native chickens and broilers during frozen storage |
| title_fullStr | Relationship of lipid-protein oxidation with meat quality and volatile organic compounds in Korean native chickens and broilers during frozen storage |
| title_full_unstemmed | Relationship of lipid-protein oxidation with meat quality and volatile organic compounds in Korean native chickens and broilers during frozen storage |
| title_short | Relationship of lipid-protein oxidation with meat quality and volatile organic compounds in Korean native chickens and broilers during frozen storage |
| title_sort | relationship of lipid protein oxidation with meat quality and volatile organic compounds in korean native chickens and broilers during frozen storage |
| topic | Genetic diversity Fatty acid composition Peroxide value Myoglobin oxidation Protein carbonyl |
| url | http://www.sciencedirect.com/science/article/pii/S0032579125007667 |
| work_keys_str_mv | AT yousungjung relationshipoflipidproteinoxidationwithmeatqualityandvolatileorganiccompoundsinkoreannativechickensandbroilersduringfrozenstorage AT dowonjeong relationshipoflipidproteinoxidationwithmeatqualityandvolatileorganiccompoundsinkoreannativechickensandbroilersduringfrozenstorage AT soominoh relationshipoflipidproteinoxidationwithmeatqualityandvolatileorganiccompoundsinkoreannativechickensandbroilersduringfrozenstorage AT dongwookkim relationshipoflipidproteinoxidationwithmeatqualityandvolatileorganiccompoundsinkoreannativechickensandbroilersduringfrozenstorage AT hyojunchoo relationshipoflipidproteinoxidationwithmeatqualityandvolatileorganiccompoundsinkoreannativechickensandbroilersduringfrozenstorage AT junheonlee relationshipoflipidproteinoxidationwithmeatqualityandvolatileorganiccompoundsinkoreannativechickensandbroilersduringfrozenstorage AT aerajang relationshipoflipidproteinoxidationwithmeatqualityandvolatileorganiccompoundsinkoreannativechickensandbroilersduringfrozenstorage |