Abstract
Effects of metal chelating agents and metal ions on the volatile substances of cooked chicken were examined by chemical analysis and a sensory test. The addition of Na-tripolyphosphate (NaTPP) to chicken meat increased the amount of H2S among vola tiles evolved during cooking, but decreased that of volatile carbonyl compounds (VCC). This treatment enhanced a cooked chicken flavor. It was recognized that the increase in H2S evolution was caused by the rise of pH value. On the contrary, cupric ion produced a negative effect on the production of chicken flavor, and this addition increased VCC and thiovarbituric acid value. Other metal chelating agents such as citric acid, phytic acid and EDTA, provided the same results as Na-TPP. It was supposed that these phenomena were attributable to the chelating action to metal prooxidant in chicken meat. It could be concluded that a proper evolution of H2S and a protection against lipid oxidation during cooking were important to produce an excellent chicken flavor.
