Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Jiangsu, China.
Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China.
J Sci Food Agric. 2019 Jan 15;99(1):429-435. doi: 10.1002/jsfa.9204. Epub 2018 Aug 21.
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.
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).
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.
武定鸡采用整鸡经清洗、盐煮 1 小时、油炸、再煮 2 小时的方式进行加工。本研究采用质子核磁共振波谱法对加工过程中产品的水溶性低分子量（WLOM）化合物谱的变化进行了特征描述，并采用气相色谱-质谱联用技术对产品的脂肪酸组成进行了分析。
代谢组学主要由 49 种水溶性低分子量化合物组成，检测到 22 种脂肪酸化合物。主成分（PC）1 和 PC2 分别解释了 93.4%和 3%的方差。与对照组相比，在另外三个加工阶段鸡胸肉的总 WLOM 化合物和脂肪酸含量显著降低（P < 0.05）。综合多元数据分析表明，不同加工阶段之间的前体物质存在显著差异，包括肌酸、乳酸、肌酸酐、葡萄糖、牛磺酸、鹅肌肽和乙酸盐（P < 0.05）。
这些结果有助于更准确地了解鸡肉加工过程中风味前体物质的变化。炖煮鸡肉对脂肪酸和 WLOM 化合物有显著影响。 © 2018 英国化学学会。
