Zhichao Xiao1,2,3, Yuting Luo3,4, Guiying Wang3,4, Changrong Ge3, Guanghong Zhou1,2, Wangang Zhang1,2, Guozhou Liao3. 1. Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Jiangsu, China. 2. Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China. 3. Yunnan Engineering Technology Research Center for Processing of Livestock Products, Yunnan Agricultural University, Kunming, China. 4. College of Food Science and Technology, Yunnan Agricultural University, Kunming, China.
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.
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.