Fried Chicken Meat Essay

The final flavor of meat is determined by the post mortem aging. During this process many chemical flavor compounds that include sugars, free amino acids, peptides and the metabolites of adenine nucleotide metabolism.

With post mortem aging in muscles the level of amino acids and peptide change (Spanier et all., 2004) and during the process of aging are also increased (Yano et all., 1995).

The content of free amino acids in chicken meat is related to its taste. So, aging can lead to increase in flavor. It is also noted that development of meaty taste during conditioning is due to increase in amino acids. (Nishimura et al., 1988). These constituents may act as flavoring elements and also as intermediate of reactive flavor that produce many forms of meat

That is why the compounds that were present in roasted and fried chicken meat except chicken broth were pyrazine, pyridine,pyrroles and thiazoles. (Shi and Ho., 1994)

The flavors of chicken meat during roasting, grilling, frying r pressure cooking is due to presence of heterocyclic compounds that are formed at high temperature and low moisture during the cooking of meats. Millard reactions, lipid degradation and Millard- lipid interaction control the concentration and characteristics of the compounds that are formed ( Melton .,1999). pH In the development of off flavors during Millard reaction pH of the food is very important ( Calkins and Hodgen., 2007).

When the pH increases between 4.5 and 6.5 there is increased formation of nitrogen containing compounds (such as pyrazines) .(Mottram and Madroga., 1994)

Fresh meat has5.5-6 pH with a good buffering ability. Therefore the pH affect on Millard products has not been investigated.

The organoleptic quality is governed by pH in volatile compounds with other dithiazines in fried chicken. These volatile compounds are (Shi and ho 1994)

2,4,6 dimethylperhydro 1,3,5 dithiazine