1H NMR-based metabolic characterization of Chinese Wuding chicken meat

被引：105

作者：

Xiao, Zhichao ^{[1
]}

Ge, Changrong ^{[3
]}

Zhou, Guanghong ^{[1
,2
]}

Zhang, Wangang ^{[1
,2
]}

Liao, Guozhou ^{[3
]}

机构：

[1] Coll Food Sci & Technol, Key Lab Meat Proc & Qual Control, Wuxi, Jiangsu, Peoples R China

[2] Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Q, Nanjing 210095, Jiangsu, Peoples R China

[3] Yunnan Agr Univ, Livestock Prod Proc Engn & Technol Res Ctr Yunnan, Kunming 650201, Yunnan, Peoples R China

来源：

FOOD CHEMISTRY | 2019年 / 274卷

关键词：

Metabolite profiling; Wuding chicken meat; Age; Nuclear magnetic resonance (NMR); QUANTITATIVE-ANALYSIS; CREATINE MONOHYDRATE; ELECTROLYZED WATER; BEEF; SUPPLEMENTATION; CARNOSINE; ANSERINE; FLAVOR; MUSCLE; NONVOLATILE;

D O I：

10.1016/j.foodchem.2018.09.008

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The aim of this study was to evaluate the chemical composition of precursor flavor substance of Wuding chicken with the age of 110, 140, 170, 200 and 230 days. The metabolic composition of chicken meat was studied using H-1 nuclear magnetic resonance (NMR) spectroscopy. Compared with 110 days, the total metabolite content was significantly higher in other four periods for the chicken breast and leg meat (P < 0.01). Organic acid and small peptides were the two most metabolites for the chicken breast and leg meat. Comprehensive multivariate data analysis showed significant differences about precursor substance between the chicken samples of 230 days and other four ages including lactate, creatine, IMP, glucose, carnosine, anserine, taurine and glutamine (P < 0.05). These results contribute to a further understanding of changes in chicken meat metabolism as chicken ages, which could be used to help assess the quality of chicken meat.

引用

页码：574 / 582

页数：9

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