1 H-NMR-based water-soluble low molecular weight compound characterization and fatty acid composition of boiled Wuding chicken during processing
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...
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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 | 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.
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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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).
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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).
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>Animals</subject><subject>Chickens</subject><subject>Cooking</subject><subject>Fatty Acids - chemistry</subject><subject>Flavoring Agents - chemistry</subject><subject>Gas Chromatography-Mass Spectrometry</subject><subject>Magnetic Resonance Spectroscopy</subject><subject>Meat - analysis</subject><subject>Molecular Weight</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNo9kU1P3DAQhq2Kqiy0B_4A8pEesh07drI-IgQFCVqpatVj5I8JGJx4sROt6K_gJ-Nloaf5euYdaV5CjhgsGQD_dp97vVQcxAeyYKDaCoDBHlmUGa8kE3yfHOR8DwBKNc0nss_VSjVtKxfkmdHL6sfNr8rojI5u9ISpyjHMJiANcUOHGNDOQSe6QX97N1Ebh3WcR0ftnU7aFt7_05OPI9Wl2etpeqLaercDs38dxZ6a6EO58Hd2frwty94-4EjdnLblOkWLOZf0M_nY65Dxy1s8JH8uzn-fXVbXP79fnZ1eV5bVICsLCnoDhvHGgLYObYO85SuOrjam51Ji23JpmJSNdEJYYbjobcM5CrFyrj4kJzvdcvpxxjx1g88WQ9Ajxjl3HKRQvFVNXdCvO9SmmHPCvlsnP-j01DHotgZ0WwO6rQGFPX6Tnc2A7j_5_vH6BepTg-w</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><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</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>1 H-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-c1305-c090fb0b126b0acdec6e27282ed3bbf255e7725b15565d44c4b24fc622e448dd3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Animals</topic><topic>Chickens</topic><topic>Cooking</topic><topic>Fatty Acids - chemistry</topic><topic>Flavoring Agents - chemistry</topic><topic>Gas Chromatography-Mass Spectrometry</topic><topic>Magnetic Resonance Spectroscopy</topic><topic>Meat - analysis</topic><topic>Molecular Weight</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>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</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>1 H-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><addtitle>J Sci Food Agric</addtitle><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>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.
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).
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>England</cop><pmid>29896775</pmid><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></addata></record> |
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| subjects | Animals Chickens Cooking Fatty Acids - chemistry Flavoring Agents - chemistry Gas Chromatography-Mass Spectrometry Magnetic Resonance Spectroscopy Meat - analysis Molecular Weight |
| title | 1 H-NMR-based water-soluble low molecular weight compound characterization and fatty acid composition of boiled Wuding chicken during processing |
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