基于 1H NMR 的中国地方鸡和商品肉鸡水溶性低分子物质特征分析及脂肪酸组成
H NMR-based water-soluble lower molecule characterization and fatty acid composition of Chinese native chickens and commercial broiler.
机构信息
Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China; College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
出版信息
Food Res Int. 2021 Feb;140:110008. doi: 10.1016/j.foodres.2020.110008. Epub 2020 Dec 15.
The aim of this study was to compare the water-soluble low molecular weight (WLMW) compounds and fatty acids (FAs) in raw meat and chicken soup between the two Chinese native chickens (Wuding chicken and Yanjin silky fowl chicken) and one typical commercial broiler (Cobb chicken). The WLMW compounds of chicken meat was studied using H nuclear magnetic resonance spectroscopy (H NMR) and the FAs were identified and quantified using gas chromatography-mass spectrometry (GC-MS). Compared with typical commercial broiler, the main flavor substances (WLMW compounds and FAs) content were significantly higher in the breast and leg meat of the two Chinese native chickens (P < 0.05). Instead, the content of main flavor compounds was significantly higher in chicken soup of typical commercial broiler (P < 0.05). These results contribute to a further understanding the distinction of the flavor compounds between the typical commercial broiler and Chinese native chickens, which could be used to help assess the meat quality of different local broilers.
本研究旨在比较两种中国地方鸡（乌骨鸡和盐津丝羽乌鸡）和一种典型的商业肉鸡（科宝鸡）的生肉和鸡汤中的水溶性低分子量（WLMW）化合物和脂肪酸（FAs）。采用氢核磁共振波谱（H NMR）研究鸡肉中的 WLMW 化合物，采用气相色谱-质谱联用（GC-MS）鉴定和定量 FAs。与典型的商业肉鸡相比，两种中国地方鸡的胸肉和腿肉中的主要风味物质（WLMW 化合物和 FAs）含量显著更高（P<0.05）。相反，典型商业肉鸡的鸡汤中主要风味化合物的含量显著更高（P<0.05）。这些结果有助于进一步了解典型商业肉鸡和中国地方鸡之间风味化合物的区别，可用于帮助评估不同本地肉鸡的肉质。
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