Claire Thompson
Reheated chicken often has a weird taste due to a phenomenon called warmed-over flavor (WOF). WOF is caused by the oxidative decomposition of lipids (fatty substances) in the meat, resulting in an unpleasant taste and odor. This process is accelerated by the release of iron from proteins during cooking, which catalyzes the oxidation of unsaturated fatty acids. While WOF is not harmful, it can be prevented by using certain cooking and storage methods, such as seasoning with herbs and spices containing antioxidants, proper reheating, and minimizing air exposure during storage.
| Characteristics | Values |
|---|---|
| Name | Warmed-over flavor (WOF) |
| Cause | Oxidative decomposition of lipids (fatty substances) in the meat into chemicals (short-chain aldehydes or ketones) with an unpleasant taste or odor |
| Description | Rancid, stale, cardboard-like, funky, ripe, gamey |
| Prevention | Use of preservatives, seasoning with herbs and spices with antioxidant compounds, use of low-permeability plastic wraps, eliminating air pockets, proper reheating, eating as soon as possible |
| Impact | Noticeable with chicken, less so with pork, beef, or lamb |
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What You'll Learn
The science behind 'weird taste'
The science behind the weird taste in chicken that has been refrigerated can be explained by a phenomenon known as "warmed-over flavour" or WOF. This phenomenon is not limited to chicken and can occur in other meats as well, although it is particularly noticeable in poultry and fish.
Warmed-over flavour is caused by the oxidative decomposition of lipids (fatty substances) in the meat. Specifically, the unsaturated fatty acids in the meat are damaged by oxygen and iron from myoglobin, a process that begins after cooking or processing. This decomposition results in the formation of chemicals known as short-chain aldehydes or ketones, which have an unpleasant taste and odour. The release of naturally occurring iron during cooking or mechanical grinding acts as a catalyst for this oxidation process, breaking down some of the fats in the meat to form primary oxidation products.
These primary oxidation products then further decompose into secondary oxidation products, including alcohols, acids, ketones, lactones, and unsaturated hydrocarbons, which are responsible for the distinctive warmed-over flavour. Many of these compounds have a strong odour and can be tasted at extremely low concentrations. While these compounds are not harmful to consume, they can be off-putting due to their unpleasant taste and smell.
The impact of WOF can be influenced by various factors, including cooking and storing methods, reheating techniques, and the use of herbs or spices. However, once the oxidation process starts, it is challenging to prevent the spread of the unpleasant taste and odour.
To minimise the development of off-flavours, certain measures can be taken, such as seasoning the meat with herbs and spices that contain antioxidant compounds, using proper storage methods, and reheating the meat properly. Additionally, it is recommended to consume the meat as soon as possible, as the quality of taste significantly decreases after 24 hours in the fridge.
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How to minimise the 'weird taste'
The "weird taste" in chicken that has been cooked and then refrigerated is known as "warmed-over flavour" (WOF). It is caused by the oxidative decomposition of lipids (fatty substances) in the meat into chemicals (short-chain aldehydes or ketones) that have an unpleasant taste or odour. This process is aided by the release of naturally occurring iron in the meat.
To minimise the development of WOF, you can try the following:
- Season the chicken with herbs and spices that contain antioxidant compounds. Antioxidants can help to keep the free radicals that cause WOF in check.
- Use low-permeability plastic wraps to cover the meat, and eliminate air pockets in the package.
- Reheat the chicken properly and eat it as soon as possible after reheating.
- Cook only the amount of chicken that you will need for your meal, as WOF tends to develop after the meat has been refrigerated and reheated.
- Eat the chicken cold straight from the fridge, as some people find that the "'gamey' taste of WOF is less noticeable when the chicken is not reheated.
Additionally, factors such as the humidity level in the fridge, the type of container or storage used, the proximity of other foods, the age of the meat, and the texture makeup of the meat can also influence the development of WOF.
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Why chicken is more susceptible to 'weird taste'
When cooked chicken is stored in the refrigerator, it can develop an unpleasant taste commonly known as "warmed-over flavour" (WOF). This phenomenon is not unique to chicken, but it is particularly noticeable in poultry and other meats with a high proportion of unsaturated fatty acids, such as pork.
WOF is caused by the oxidative decomposition of lipids (fatty substances) in the meat, which leads to the formation of chemicals with an unpleasant taste and odour. The process is initiated by the release of iron from proteins such as myoglobin and hemoglobin during cooking, which then acts as a catalyst for oxidation reactions. These reactions break down the fats in the meat, forming primary oxidation products that further decompose into secondary oxidation products, including alcohols, acids, ketones, and unsaturated hydrocarbons. These compounds have strong odours and can be tasted at very low concentrations.
Chicken may be more susceptible to developing WOF due to its higher content of unsaturated fatty acids compared to other meats like beef and lamb. Additionally, the texture and makeup of chicken meat may allow for different amounts of moisture and bacteria to affect its flavour during storage.
The taste associated with WOF has been described as "rancid," "stale," "cardboard-like," or "gamey." While it is unpleasant, WOF is not harmful to consume and can be minimized by seasoning with herbs and spices that contain antioxidant compounds, using proper storage methods, and reheating the meat properly. However, the development of WOF can be challenging to prevent, and it is a significant concern for the processed food industry.
In summary, chicken is more susceptible to developing a weird taste when refrigerated due to its high content of unsaturated fatty acids and other factors related to its texture and composition. This results in the formation of unpleasant-tasting and odorous compounds through oxidative decomposition, creating the characteristic WOF. While not harmful, WOF can significantly impact the palatability of cooked chicken.
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The impact of reheating on 'weird taste'
Reheating chicken can often result in a deterioration of both flavour and texture. This phenomenon is known as "warmed-over flavour" (WOF) and is caused by the oxidative decomposition of lipids (fatty substances) in the meat, which leads to the formation of chemicals with an unpleasant taste and odour. The process is accelerated by the release of iron from iron-containing proteins in the meat during cooking or mechanical grinding. These free iron molecules act as catalysts, promoting oxidation reactions that break down the fats in the meat. While the primary oxidation products are not directly responsible for the off-flavours, their subsequent decomposition into secondary oxidation products, including alcohols, acids, ketones, lactones, and unsaturated hydrocarbons, gives rise to the unpleasant taste and smell associated with WOF.
The impact of reheating on WOF has been the subject of various tests and experiments. In one experiment, chicken breasts and thighs were cooked using different methods, seasoned, and then reheated in a microwave, oven, or sous vide. The results indicated that reheating leftover breasts sous vide resulted in the lowest degree of WOF, followed by reheating in the oven. However, it is worth noting that freshly cooked chicken was still preferred over rewarmed chicken in terms of flavour.
Another factor that can influence the development of WOF is the method of cooking. For example, roasting chicken creates a tenderizing breakdown process that increases the potential for WOF to occur. On the other hand, using certain cooking methods or sauces as a barrier to air can help mask or mitigate the effects of WOF. For instance, reheating fried chicken in a fryer for a short period or using a sauce with antioxidants like rosemary and oregano can help protect against the oxidation of polyunsaturated fatty acids.
The length of time chicken is refrigerated can also impact the development of WOF. It is generally observed that the flavour of chicken noticeably changes after being stored in the fridge for 24 hours, with the weird taste becoming more prominent upon reheating. This is due to the spoilage bacteria and chemical changes that occur during refrigeration, which can alter the flavour and texture of the meat.
While WOF is not harmful to consume, it can be off-putting to those who experience it. To minimize the development of WOF, it is recommended to season the chicken with herbs and spices containing antioxidant compounds, use proper storage methods, and reheat the meat properly. Additionally, cooking only the amount of chicken needed for a meal can help prevent WOF, as leftovers are more susceptible to this phenomenon.
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'Weird taste' and spoilage bacteria
The "weird taste" in chicken that has been stored in the fridge is due to spoilage bacteria. This phenomenon is commonly known as "warmed-over flavour" (WOF). While these bacteria are not harmful to health, they can cause the chicken to develop an unpleasant taste or odour. The taste is often described as "gamey", "rancid", "stale", or like "cardboard".
WOF is caused by the oxidative decomposition of lipids (fatty substances) in the meat. This decomposition process is aided by the release of naturally occurring iron in the meat during cooking or mechanical grinding. The iron acts as a catalyst for oxidation reactions, which break down some of the fats in the meat to form primary oxidation products. These chemicals further decompose to form secondary oxidation products, including alcohols, acids, ketones, lactones, and unsaturated hydrocarbons, which are responsible for the unpleasant taste and odour associated with WOF.
Meats with a higher proportion of unsaturated fat, such as poultry and pork, are more susceptible to WOF than beef and lamb. The taste change can occur within 24 hours of refrigeration and is influenced by factors such as humidity levels, storage containers, proximity to other foods, age of the meat, and the texture of the meat.
While there is no way to completely eliminate WOF, there are several methods to minimise its development. These include seasoning the meat with herbs and spices that contain antioxidant compounds, using low-permeability plastic wraps, eliminating air pockets in the packaging, and proper reheating. Additionally, eating the chicken straight from the fridge can help attenuate the unpleasant taste.
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Frequently asked questions
The unpleasant taste is due to a phenomenon known as "warmed-over flavour" or WOF. It occurs due to the oxidative decomposition of lipids (fatty substances) in the meat, which creates chemicals with an unpleasant taste and odour.
The "warmed-over flavour" phenomenon typically occurs when chicken has been refrigerated for at least 24 hours and is then reheated. However, some people notice a change in flavour even after just one day.
Unfortunately, once the oxidative decomposition process starts, there is no way to stop it. However, you can try to slow it down by using sauces or herbs with antioxidant properties, such as rosemary and oregano.
While the strange taste of warmed-over flavour is unpleasant, it is not harmful to consume. The spoilage bacteria that cause the taste will not make you sick, but they will affect the flavour of the meat.
