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J Sci Food Agric. 2019 Jan 15;99(1):429-435. doi: 10.1002/jsfa.9204. Epub 2018 Aug 21.

1 H-NMR-based water-soluble low molecular weight compound characterization and fatty acid composition of boiled Wuding chicken during processing.

Xiao Z1,2,3, Luo Y3,4, Wang G3,4, Ge C3, Zhou G1,2, Zhang W1,2, Liao G3.

Author information

1
Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Jiangsu, China.
2
Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China.
3
Yunnan Engineering Technology Research Center for Processing of Livestock Products, Yunnan Agricultural University, Kunming, China.
4
College of Food Science and Technology, Yunnan Agricultural University, Kunming, China.

Abstract

BACKGROUND:

Boiled Wuding chicken was produced using whole chicken by washing, boiling 1 h with salt, deep frying, and boiling 2 h. The effect of the process on the water-soluble low molecular weight (WLOM) compound profiles of products was characterized using proton nuclear magnetic resonance spectroscopy, and the fatty acid composition of products was analyzed using gas chromatography-mass spectrometry.

RESULTS:

The metabolome was dominated by 49 WLOM compounds, and 22 fatty acid compounds were detected. Principal component (PC)1 and PC2 explained a total of 93.4% and 3% of variance respectively. Compared with the control group, the total WLOM compound and fatty acid contents of the chicken breast were significantly decreased in the other three processing stages (P < 0.05). Comprehensive multivariate data analysis showed significant differences about precursor substance between the different processing including creatine, lactate, creatinine, glucose, taurine, anserine, and acetate (P < 0.05).

CONCLUSION:

These results contribute to a more accurate understanding of precursor substance changes of flavor in chicken meat during processing. Boiled, treated chicken had significant effects on fatty acid and WLOM compounds. © 2018 Society of Chemical Industry.

KEYWORDS:

NMR; boiled Wuding chicken; fatty acid; water-soluble compounds

PMID:
29896775
DOI:
10.1002/jsfa.9204

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