School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand.
School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand.
Poult Sci. 2023 Aug;102(8):102754. doi: 10.1016/j.psj.2023.102754. Epub 2023 Apr 27.
This study determined the effect of water bath cooking (70°C and 90°C for 40 min) and the extreme heat treatment by an autoclave (121°C for 40 min) on the quality of breast meat of a fast-growing chicken, commercial broiler (CB), and slow-growing chickens, Korat chicken (KC), and Thai native chicken (NC) (Leung Hang Khao), by vibrational spectroscopic techniques, including synchrotron radiation-based Fourier transform infrared (SR-FTIR) microspectroscopy and Fourier transform Raman (FT-Raman) spectroscopy. Taste-enhancing compounds, including inosine-5'-monophosphate (IMP) and guanosine-5'-monophosphate (GMP), were better retained in cooked KC and NC meats than in cooked CB meat (P < 0.05). The high heat treatment at 121°C depleted the amount of insoluble collagen in all breeds (P < 0.05). Shear force values of slow-growing chicken meat were not affected by high heating temperatures (P > 0.05). In addition, the high heat treatment increased protein carbonyl (P < 0.05), while no effect on in vitro protein digestibility (P > 0.05). SR-FTIR microspectroscopy performed better in differentiating the meat quality of different chicken breeds, whereas FT-Raman spectroscopy clearly revealed differences in meat qualities induced by heating temperature. Based on principal component analysis (PCA), distinct characteristics of chicken meat cooked at 70°C were high water-holding capacity, lightness (L*), moisture content, and predominant α-helix structure, correlating with Raman spectra at 3,217 cm (O-H stretching of water) and 1,651 cm (amide I; α-helix). The high heating temperature at 90°C and 121°C exposed protein structure to a greater extent, as evidenced by an increase in β-sheets, which was well correlated with the Raman spectra at 2,968 and 2,893 cm (C-H stretching), tryptophan (880 cm), tyrosine (858 cm), and 1,042, 1,020, and 990 cm (C-C stretching; β-sheet). SR-FTIR and FT-Raman spectroscopy show potential for differentiation of chicken meat quality with respect to breeds and cooking temperatures. The marked differences in wavenumbers would be beneficial as markers for determining the quality of cooked meats from slow- and fast-growing chickens.
本研究采用振动光谱技术，包括基于同步辐射的傅里叶变换红外（SR-FTIR）微光谱和傅里叶变换拉曼（FT-Raman）光谱，研究了 70°C 和 90°C 水浴烹饪（40 分钟）和高压灭菌锅（121°C，40 分钟）极端热处理对快速生长的肉鸡、商业肉鸡（CB）和慢速生长的鸡、Korat 鸡（KC）和泰国本土鸡（NC）（Leung Hang Khao）胸脯肉品质的影响。结果表明，与 CB 鸡肉相比，KC 和 NC 鸡肉中鲜味增强化合物肌苷-5'-单磷酸（IMP）和鸟苷-5'-单磷酸（GMP）的含量更高（P<0.05）。121°C 的高温处理降低了所有品种鸡肉中不溶性胶原蛋白的含量（P<0.05）。慢速生长鸡肉的剪切力值不受高温加热的影响（P>0.05）。此外，高温处理增加了蛋白质羰基（P<0.05），而对体外蛋白质消化率没有影响（P>0.05）。SR-FTIR 微光谱在区分不同鸡肉品种的肉质方面表现更好，而 FT-Raman 光谱则清楚地揭示了不同加热温度引起的肉质差异。基于主成分分析（PCA），70°C 烹饪鸡肉的特征是高持水能力、亮度（L*）、水分含量和主要的α-螺旋结构，与 3217 cm（水的 O-H 伸缩）和 1651 cm（酰胺 I；α-螺旋）处的拉曼光谱相关。90°C 和 121°C 的高温加热使蛋白质结构暴露得更多，这可以通过β-折叠的增加来证明，这与 2968 和 2893 cm（C-H 伸缩）、色氨酸（880 cm）、酪氨酸（858 cm）以及 1042、1020 和 990 cm（C-C 伸缩；β-折叠）处的拉曼光谱相关。SR-FTIR 和 FT-Raman 光谱在区分鸡肉品种和烹饪温度方面具有潜力。波数的显著差异将有助于作为确定来自快速和慢速生长鸡的熟肉质量的标记。
