Wang Ling, Li Guojin, Gao Jie, Cheng Jia, Yuan Zhengnan, Lu Hongzhao, Zeng Wenxian, Zhang Tao
School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China.
Shaanxi University Engineering Research Center of Quality Improvement and Safety Control of Qinba Special Meat Products, Hanzhong, China.
Front Nutr. 2024 Nov 27;11:1479607. doi: 10.3389/fnut.2024.1479607. eCollection 2024.
Black-bone chicken meat is rich in nutritional substances and bioactive compounds. Stewing is a traditional and healthy cooking style for black-bone chicken meat. However, the alteration of metabolites in chicken meat during stewing is still unknown.
A comprehensive analysis of Lueyang black-bone chicken meat metabolites was performed in fresh chicken meat (FM), short-term heat-pretreated meat (PM), fully cooked meat (CM) and chicken soup (CS) via untargeted metabolomics.
By comparison, 200, 992 and 891 significantly differentially metabolites (DMs) were identified in the PM vs. FM, CM vs. FM and CS vs. FM comparisons, respectively. These DMs mainly included amino acids, peptides, carbohydrates and lipids. During the heating process, the abundances of Ser, Ala, Tyr, niacinamide, galactose, guanosine 3'-monophosphate and inosine 5'-monophosphate in chicken meat significantly decreased and were partially dissolved in the soup. Due to the hydrolysis of phospholipids, the relative contents of unsaturated lipids, especially a range of lysophosphatidylcholines, lysophosphatidylethanolamines, arachidonic acid and derivatives, increased in fully cooked meat.
Pretreatment had little impact on the changes in metabolites in chicken meat. During stewing, the dissolved amino acids, carbohydrates and nucleic acids could enhance the taste quality of chicken soup, and the high abundance of unsaturated lipids could promote the nutritional quality of black-bone chicken meat. In summary, these data provide helpful information for nutritional quality studies on the metabolite profiles of black-bone chicken meat.
乌骨鸡肉富含营养物质和生物活性化合物。炖煮是乌骨鸡肉的一种传统且健康的烹饪方式。然而，炖煮过程中鸡肉代谢物的变化仍不清楚。
通过非靶向代谢组学对新鲜鸡肉（FM）、短期热处理肉（PM）、全熟肉（CM）和鸡汤（CS）中的略阳乌骨鸡肉代谢物进行了综合分析。
相比之下，在PM与FM、CM与FM以及CS与FM的比较中，分别鉴定出200、992和891种显著差异代谢物（DMs）。这些DMs主要包括氨基酸、肽、碳水化合物和脂质。在加热过程中，鸡肉中Ser、Ala、Tyr、烟酰胺、半乳糖、鸟苷3'-单磷酸和肌苷5'-单磷酸的丰度显著降低，并部分溶解在汤中。由于磷脂的水解，全熟肉中不饱和脂质的相对含量增加，尤其是一系列溶血磷脂酰胆碱、溶血磷脂酰乙醇胺、花生四烯酸及其衍生物。
预处理对鸡肉代谢物的变化影响不大。炖煮过程中，溶解的氨基酸、碳水化合物和核酸可以提高鸡汤的风味品质，而高含量的不饱和脂质可以提升乌骨鸡肉的营养品质。总之，这些数据为乌骨鸡肉代谢物谱的营养品质研究提供了有用信息。
