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 |
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| container_title | Journal of the science of food and agriculture |
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| creator | Xiao, Zhichao Luo, Yuting Wang, Guiying Ge, Changrong Zhou, Guanghong Zhang, Wangang Liao, Guozhou |
| description | 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 |
| doi_str_mv | 10.1002/jsfa.9204 |
| format | Article |
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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 < 0.05). Comprehensive multivariate data analysis showed significant differences about precursor substance between the different processing including creatine, lactate, creatinine, glucose, taurine, anserine, and acetate (P < 0.05).
CONCLUSION
These results contribute to a more accurate understanding of precursor substance changes of flavor in chicken meat during processing. Boiled, treated chicken had significant effects on fatty acid and WLOM compounds. © 2018 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.9204</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>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</subject><ispartof>Journal of the science of food and agriculture, 2019-01, Vol.99 (1), p.429-435</ispartof><rights>2018 Society of Chemical Industry</rights><rights>2019 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><orcidid>0000-0001-7265-6189 ; 0000-0001-8425-198X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.9204$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.9204$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,777,781,1412,27905,27906,45555,45556</link.rule.ids></links><search><creatorcontrib>Xiao, Zhichao</creatorcontrib><creatorcontrib>Luo, Yuting</creatorcontrib><creatorcontrib>Wang, Guiying</creatorcontrib><creatorcontrib>Ge, Changrong</creatorcontrib><creatorcontrib>Zhou, Guanghong</creatorcontrib><creatorcontrib>Zhang, Wangang</creatorcontrib><creatorcontrib>Liao, Guozhou</creatorcontrib><title>1H‐NMR‐based water‐soluble low molecular weight compound characterization and fatty acid composition of boiled Wuding chicken during processing</title><title>Journal of the science of food and agriculture</title><description>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 < 0.05). Comprehensive multivariate data analysis showed significant differences about precursor substance between the different processing including creatine, lactate, creatinine, glucose, taurine, anserine, and acetate (P < 0.05).
CONCLUSION
These results contribute to a more accurate understanding of precursor substance changes of flavor in chicken meat during processing. Boiled, treated chicken had significant effects on fatty acid and WLOM compounds. © 2018 Society of Chemical Industry</description><subject>Acetic acid</subject><subject>boiled Wuding chicken</subject><subject>Boiling</subject><subject>Chemical compounds</subject><subject>Chickens</subject><subject>Composition</subject><subject>Creatine</subject><subject>Creatinine</subject><subject>Data analysis</subject><subject>Data processing</subject><subject>fatty acid</subject><subject>Fatty acid composition</subject><subject>Fatty acids</subject><subject>Flavor</subject><subject>Frying</subject><subject>Gas chromatography</subject><subject>Lactic acid</subject><subject>Low molecular weights</subject><subject>Magnetic resonance spectroscopy</subject><subject>Mass spectrometry</subject><subject>Mass spectroscopy</subject><subject>Meat</subject><subject>Molecular weight</subject><subject>Multivariate analysis</subject><subject>NMR</subject><subject>Nuclear magnetic resonance</subject><subject>Organic chemistry</subject><subject>Poultry</subject><subject>Precursors</subject><subject>Taurine</subject><subject>water‐soluble compounds</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><recordid>eNotUEtOwzAUtBBIlMKCG1hiHfqcOE69rCpKQQUkPmJpObbTuqRxiRNFZcUR2HBBToJD2bzvzJunQeicwCUBiEdrX8hLHgM9QAMCPIsACByiQdjFUUpofIxOvF8DAOeMDdA3mf98ft3fPYaYS2807mRj6tB5V7Z5aXDpOrxxpVFtKWvcGbtcNVi5zda1lcZqJWupAsN-yMa6CsswLGTT7LBUVu-B3v6tXIFzZ8ug8dpqWy0D2ao3U2Hd1n27rZ0y3ofyFB0VsvTm7D8P0cvs6nk6jxYP1zfTySLaEkhoZOKCJWNliMrTlDMtU0lZwjNCCSdaU8hiJlPGuDZMJ1rnNMk5yaCI84xJZpIhutjfDdLvrfGNWLu2roKkiAmFMaRBJqBGe1QXnt-JbW03st4JAqK3XPSWi95ycfs0m_RF8gvFJ3wN</recordid><startdate>20190115</startdate><enddate>20190115</enddate><creator>Xiao, Zhichao</creator><creator>Luo, Yuting</creator><creator>Wang, Guiying</creator><creator>Ge, Changrong</creator><creator>Zhou, Guanghong</creator><creator>Zhang, Wangang</creator><creator>Liao, Guozhou</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0001-7265-6189</orcidid><orcidid>https://orcid.org/0000-0001-8425-198X</orcidid></search><sort><creationdate>20190115</creationdate><title>1H‐NMR‐based water‐soluble low molecular weight compound characterization and fatty acid composition of boiled Wuding chicken during processing</title><author>Xiao, Zhichao ; Luo, Yuting ; Wang, Guiying ; Ge, Changrong ; Zhou, Guanghong ; Zhang, Wangang ; Liao, Guozhou</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-p1034-e2f638ce1cb5596da5a4639714191dd40726a5669de6d3ddb43b9170f2b76a6e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Acetic acid</topic><topic>boiled Wuding chicken</topic><topic>Boiling</topic><topic>Chemical compounds</topic><topic>Chickens</topic><topic>Composition</topic><topic>Creatine</topic><topic>Creatinine</topic><topic>Data analysis</topic><topic>Data processing</topic><topic>fatty acid</topic><topic>Fatty acid composition</topic><topic>Fatty acids</topic><topic>Flavor</topic><topic>Frying</topic><topic>Gas chromatography</topic><topic>Lactic acid</topic><topic>Low molecular weights</topic><topic>Magnetic resonance spectroscopy</topic><topic>Mass spectrometry</topic><topic>Mass spectroscopy</topic><topic>Meat</topic><topic>Molecular weight</topic><topic>Multivariate analysis</topic><topic>NMR</topic><topic>Nuclear magnetic resonance</topic><topic>Organic chemistry</topic><topic>Poultry</topic><topic>Precursors</topic><topic>Taurine</topic><topic>water‐soluble compounds</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Xiao, Zhichao</creatorcontrib><creatorcontrib>Luo, Yuting</creatorcontrib><creatorcontrib>Wang, Guiying</creatorcontrib><creatorcontrib>Ge, Changrong</creatorcontrib><creatorcontrib>Zhou, Guanghong</creatorcontrib><creatorcontrib>Zhang, Wangang</creatorcontrib><creatorcontrib>Liao, Guozhou</creatorcontrib><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Xiao, Zhichao</au><au>Luo, Yuting</au><au>Wang, Guiying</au><au>Ge, Changrong</au><au>Zhou, Guanghong</au><au>Zhang, Wangang</au><au>Liao, Guozhou</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>1H‐NMR‐based water‐soluble low molecular weight compound characterization and fatty acid composition of boiled Wuding chicken during processing</atitle><jtitle>Journal of the science of food and agriculture</jtitle><date>2019-01-15</date><risdate>2019</risdate><volume>99</volume><issue>1</issue><spage>429</spage><epage>435</epage><pages>429-435</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>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 < 0.05). Comprehensive multivariate data analysis showed significant differences about precursor substance between the different processing including creatine, lactate, creatinine, glucose, taurine, anserine, and acetate (P < 0.05).
CONCLUSION
These results contribute to a more accurate understanding of precursor substance changes of flavor in chicken meat during processing. Boiled, treated chicken had significant effects on fatty acid and WLOM compounds. © 2018 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><doi>10.1002/jsfa.9204</doi><tpages>7</tpages><orcidid>https://orcid.org/0000-0001-7265-6189</orcidid><orcidid>https://orcid.org/0000-0001-8425-198X</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | 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 |
| title | 1H‐NMR‐based water‐soluble low molecular weight compound characterization and fatty acid composition of boiled Wuding chicken during processing |
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