Using 2D qNMR analysis to distinguish between frozen and frozen/thawed chicken meat and evaluate freshness

We identified key metabolites reflecting microbial spoilage and differentiated unfrozen meat from frozen/thawed (FT) using 2D qNMR analysis. Unfrozen and FT chicken breasts were prepared, individually aerobically packaged, and stored for 16 days at 2 °C. Only volatile basic nitrogen (VBN) was signif...

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Veröffentlicht in:	NPJ science of food 2022-09, Vol.6 (1), p.44-44, Article 44
Hauptverfasser:	Kim, Hyun Cheol, Baek, Ki Ho, Lee, Yee Eun, Kang, Taemin, Kim, Hyun Jun, Lee, Dongheon, Jo, Cheorun
Format:	Artikel
Sprache:	eng
Schlagworte:	631/1647/320 631/61/320 Acetic acid Aerobic bacteria Agricultural biotechnology Alanine Amines Amino acids Bacteria Biogenic amines Carnosine Chemistry Chemistry and Materials Science Chemistry/Food Science Chickens Dimethylglycine Food Microbiology Food Science Freshness Histidine Hypoxanthine Lipids Meat Meat quality Metabolism Metabolites Metabolomics Microorganisms Nitrogen NMR Nuclear magnetic resonance Nucleotides Nutrition Organic acids Poultry Spectrum analysis Spoilage Thanksgiving Two dimensional analysis Variance analysis
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Zusammenfassung:	We identified key metabolites reflecting microbial spoilage and differentiated unfrozen meat from frozen/thawed (FT) using 2D qNMR analysis. Unfrozen and FT chicken breasts were prepared, individually aerobically packaged, and stored for 16 days at 2 °C. Only volatile basic nitrogen (VBN) was significantly changed after 6 log CFU/g of total aerobic bacteria ( p
ISSN:	2396-8370 2396-8370
DOI:	10.1038/s41538-022-00159-x