He pollo is a low fat protein and of easy digestion which, due to its great versatility, is the star ingredient in countless dishes. But what happens when the flavor is so strong that it becomes the dreaded “chicken that tastes a lot like chicken”? An expert in food safety explains the factors that influence this intense flavor and how this phenomenon is just the tip of the iceberg of a crisis of freshness and confidence.
Food engineer Mariana Zapién explains that the problem is not limited to mere taste; It is, in reality, a manifestation that the sensory quality of chicken (its smell and taste) is compromised.
The modern palate: sensor of chemical degradation
Modern consumers have refined their taste and can perceive the chemical degradationso they prefer fresh chicken that, although it is not direct from the farm, at least has a good temperature management.
He chicken tastes so strong because compounds are formed that give rancid old fat flavors oa chicken too intense. This happens for three reasons: oxidation, protein degradation y cooking at high temperaturesindicates the expert:
- Oxidation: He pollo can purchase a strong flavor if the fats oxidize. This oxidation generates compounds that give rancid flavors oa old fat.
- Protein degradation (Ammonia and Sulfide): Yes he pollo is not preserved constant cold temperaturesproteins are degraded and release compounds such as ammonia or sulfurwhich give notes to animal or to old meat.
- High temperature cooking: When you cook very high temperaturesreactions occur that form compounds that, in excess, taste sulfurous, bitter or ammoniacal.
Other key factors: beyond the refrigerator
In addition, it mentions other factors that also influence, such as the type of bird, its diet, age, degree of maturation, etc.
He storage is key to maintaining freshnesssince if the carne has been stored for a long time, compounds such as putresine and cadaverine which give an unpleasant smell.
Las Recommendations to prevent an intense chicken flavor they always have to maintain it refrigeratedavoid reheating several times and cook it at moderate temperature; This way you prevent the oxidation of fats and preserve their fresh taste.
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