Static headspace capillary GC method for determining changes of volatiles from heated chicken breast meat

Journal of Muscle Foods

Volumn 7, Issue 1, 1996, Pages 131-138

  Ang, C Y W ^a,c   Liu, F ^b  

^a RUSSELL RESEARCH CENTER   (United States)

^b UNIVERSITY OF GEORGIA   (United States)

^c NATIONAL CENTER FOR TOXICOLOGICAL RESEARCH   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

COLUMBA; GALLUS GALLUS;

EID: 0030547126     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.1996.tb00591.x     Document Type: Article

References (12)

1. ANG, C.Y.W. 1991. Poultry Flavors. In Encyclopedia of Food Science and Technology, (Y.H. Hui, ed.) pp. 2136-2140, John Wiley & Sons, New York.
2. ANG, C.Y.W. and HUANG, Y.W. 1993. Internal temperature and packaging system affect stability of cooked chicken leg patties during refrigerated storage. J. Food Sci. 55, 265-269, 277.
3. ANG, C.Y.W., LIU, F. and SUN, T. 1994. Development of a dynamic headspace GC method for assessing the influence of heating end-point temperature on volatiles of chicken breast meat. J. Agric. and Food Chem. 42, 2493-2498.
4. ANG, C.Y.W. and LYON, B.G. 1990. Evaluation of warmed-over flavor during chill storage of cooked broiler breast, thigh and skin by chemical, instrumental and sensory methods. J. Food Sci. 55, 644-648, 673.
5. DUPUY, H.P., BAILEY, M. E., ST. ANGELO, A.J., VERCELLOTTI, J.R. and LEGENDRE, M.G. 1987. Instrumental analysis of volatiles related to warmed-over flavor of cooked meats. In Warmed-Over Flavor of Meat, (A.J. St. Angelo and M.E. Bailey, eds.) pp. 165-191. Academic Press, Orlando.
6. RAMASWAMY, H.S. and RICHARDS, J.F. 1982. Flavor of Poultry Meat -A Review. Can. Inst. Food Sci. Technol. J. 15(1), 7-12.
7. SAS, 1987. SAS User's Guide, Version 6 Edition. SAS Institute, Inc., Cary, N.C.
8. SMITH, D.M., SALIH, A.M. and MORGAN, R.G. 1987. Heat treatment effects on warmed-over flavor in chicken breast meat. J. Food Sci. 52, 842-846.
9. SPANIER, A.M., MCMILLIN, K.W. and MILLER, J.A. 1990. Enzyme activity levels in beef: effect of postmortem aging and end-point cooking temperature. J. Food Sci. 55, 318-322, 326.
10. SU, Y., ANG, C.Y.W. and LILLARD, D.A. 1991. Precooking method affects warmed-over flavor of broiler breast patties. J. Food Sci. 56, 881-885.
11. WALTKING, A.E. and GOETZ, A.G. 1983. Instrumental determination of flavor stability of fatty foods and its correlation with sensory flavor responses. CRC Crit. Rev. Food Sci. Nutr. 19, 99-132.
12. WASSERMAN, A.E. 1979. Chemical basis for meat flavor. A review. J. Food Sci. 44, 6-10.