1H‐NMR‐based water‐soluble low molecular weight compound characterization and fatty acid composition of boiled Wuding chicken during processing

1H‐NMR‐based water‐soluble low molecular weight compound characterization and fatty acid composition of boiled Wuding chicken during processing

BACKGROUND Boiled Wuding chicken was produced using whole chicken by washing, boiling 1 h with salt, deep frying, and boiling 2 h. The effect of the process on the water‐soluble low molecular weight (WLOM) compound profiles of products was characterized using proton nuclear magnetic resonance spectr...

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Veröffentlicht in:Journal of the science of food and agriculture 2019-01, Vol.99 (1), p.429-435
Hauptverfasser: Xiao, Zhichao, Luo, Yuting, Wang, Guiying, Ge, Changrong, Zhou, Guanghong, Zhang, Wangang, Liao, Guozhou
Format: Artikel
Sprache:eng
Schlagworte:
Acetic acid
boiled Wuding chicken
Boiling
Chemical compounds
Chickens
Composition
Creatine
Creatinine
Data analysis
Data processing
fatty acid
Fatty acid composition
Fatty acids
Flavor
Frying
Gas chromatography
Lactic acid
Low molecular weights
Magnetic resonance spectroscopy
Mass spectrometry
Mass spectroscopy
Meat
Molecular weight
Multivariate analysis
NMR
Nuclear magnetic resonance
Organic chemistry
Poultry
Precursors
Taurine
water‐soluble compounds
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Zusammenfassung:BACKGROUND Boiled Wuding chicken was produced using whole chicken by washing, boiling 1 h with salt, deep frying, and boiling 2 h. The effect of the process on the water‐soluble low molecular weight (WLOM) compound profiles of products was characterized using proton nuclear magnetic resonance spectroscopy, and the fatty acid composition of products was analyzed using gas chromatography–mass spectrometry. RESULTS The metabolome was dominated by 49 WLOM compounds, and 22 fatty acid compounds were detected. Principal component (PC)1 and PC2 explained a total of 93.4% and 3% of variance respectively. Compared with the control group, the total WLOM compound and fatty acid contents of the chicken breast were significantly decreased in the other three processing stages (P 
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.9204