Analysis and Characterization of the Volatile Flavor Compounds Associated with the Wooden Breast Condition

Abstract

The wooden breast defect in broiler breast meat is characterized by hardened and pale areas at both the caudal and cranial regions of the breast. Extensive research has been conducted on the texture, sensory quality, pH, color, and omics expression to characterize differences between normal and woody broiler breast meat and possible causes of this myopathy. However, minimal literature is available on the differences in volatile compound characterization between woody and normal breast (NB) meat. Volatile aroma differences may be associated with off-flavor, which was previously reported in woody breast meat. Therefore, the objective of the current study was to determine the flavor differences between ground patties made from normal and severe woody breast (SWB) meat using gas chromatography–mass spectrometry, gas chromatography–olfactometry, and sensory descriptive analysis. Chicken patties were also evaluated for pH, color, cooking loss, and protein bind. Forty-eight individual volatile flavor compounds were identified in the chicken samples including aldehydes, ketones, and other functional groups. Patties made from woody breast meat had greater concentrations of oxidation products, including aldehydes, alcohols, and hydrocarbons. The most intense aroma compounds were hexanal, 1-octen-3-ol, 2-pentyl furan, 2-ethylhexyl acetate, and 1-nonanol. Since breast meat only contains approximately 2–3% fat, these volatile compounds are most likely formed from phospholipid oxidation in the cell membrane and protein oxidation. Woody breast meat also had a greater cooking loss and lesser protein binding, confirming previous differences between patties formulated from normal and SWB meat. Results indicated that when the chicken breast was ground into patties, woody breast meat was more susceptible to oxidation and off-flavors than NB meat.