Department of Agricultural, Environmental and Food Science, University of Perugia, Perugia, Italy.
Department of Authenticity and Nutrients, Wageningen Food Safety Research, Wageningen, The Netherlands.
Poult Sci. 2021 Feb;100(2):1273-1282. doi: 10.1016/j.psj.2020.10.030. Epub 2020 Nov 4.
Chicken meat is rich in unsaturated fatty acids. Therefore, it is more susceptible to lipid oxidation and production of volatile organic compounds (VOC). In this study, we evaluated the fatty acids, antioxidants, and VOC profiles of raw and cooked meat samples derived from 4 strains of chicken differing in their growth rates, which were as follows: slow-growing (SG, Leghorn), medium-growing (MG, Hubbard and Naked Neck), and fast-growing (FG, Ross). The VOC profile of meat was measured using proton-transfer reaction-mass spectrometry (PTR-MS). The VOC were identified using PTR-time of flight-MS (PTR-ToF-MS). The data were analyzed using both univariate and multivariate models. Twenty main VOC were identified, which were classified into the following chemical categories: aldehydes, alkadienes, alkenes, furans, amides, alcohols, and other compounds. Our results revealed that the chicken genotype and the method of cooking strongly influenced the VOC profile of the meat. Identifying the relationships between these traits allowed us to highlight the trade-off of the main substrates such as n-3 and n-6 polyunsaturated fatty acids (PUFA), protective substances (antioxidants), and degradation products (VOC) of the poultry meat produced during cooking. The extent of VOC production and n-3 loss was found to be higher for the SG genotype. Reduction of n-6 was higher in MG, whereas small losses in antioxidants and PUFA were observed in the FG genotype, consequently, resulting in the lowest production of VOC. The SG and MG are genotypes more active from a kinetic point of view respect to the FG ones. For this reason, in the FG genotypes, the antioxidants are less involved in the oxidative stress induced by the movement; thus, they were available to protect the lipid of the meat during the cooking process. These results suggested that the use of SG and MG genotypes requires a specific dietary protocol (i.e., increasing the antioxidants content) to counteract the lipid oxidations in all the phases: in vivo, postmortem, and during/after cooking.
鸡肉富含不饱和脂肪酸。因此，它更容易受到脂质氧化和挥发性有机化合物（VOC）的产生的影响。在这项研究中，我们评估了源自 4 种不同生长速度的鸡肉的生肉和熟肉样品的脂肪酸、抗氧化剂和 VOC 谱，这些鸡种分别是：生长缓慢（SG，莱航鸡）、中速生长（MG，哈伯德鸡和裸颈鸡）和快速生长（FG，罗斯鸡）。使用质子转移反应质谱（PTR-MS）测量肉的 VOC 谱。使用 PTR-time of flight-MS（PTR-ToF-MS）鉴定 VOC。使用单变量和多变量模型分析数据。确定了 20 种主要 VOC，它们分为以下化学类别：醛、二烯烃、烯烃、呋喃、酰胺、醇和其他化合物。我们的结果表明，鸡基因型和烹饪方法强烈影响肉的 VOC 谱。鉴定这些特征之间的关系使我们能够突出在烹饪过程中产生的家禽肉的主要底物（如 n-3 和 n-6 多不饱和脂肪酸（PUFA）、保护物质（抗氧化剂）和降解产物（VOC）之间的权衡。发现 SG 基因型产生的 VOC 和 n-3 损失更多。MG 中 n-6 的减少更高，而 FG 基因型中抗氧化剂和 PUFA 的损失较小，因此产生的 VOC 最少。从动力学的角度来看，SG 和 MG 是比 FG 更活跃的基因型。因此，在 FG 基因型中，抗氧化剂较少参与由运动引起的氧化应激，因此，它们在烹饪过程中可用于保护肉的脂质。这些结果表明，使用 SG 和 MG 基因型需要特定的饮食方案（即增加抗氧化剂含量）来抵消体内、死后和烹饪过程中/之后所有阶段的脂质氧化。
