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1H NMR-based metabolic characterization of Chinese Wuding chicken meat.
Food Chem. 2019 Feb 15; 274:574-582.FC

Abstract

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 1H 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.

Authors+Show Affiliations

Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Jiangsu, China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China; Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China.Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China.Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Jiangsu, China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Jiangsu, China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: wangang.zhang@njau.edu.cn.Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China. Electronic address: liaoguozhou@ynau.edu.cn.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30372981

Citation

Xiao, Zhichao, et al. "1H NMR-based Metabolic Characterization of Chinese Wuding Chicken Meat." Food Chemistry, vol. 274, 2019, pp. 574-582.
Xiao Z, Ge C, Zhou G, et al. 1H NMR-based metabolic characterization of Chinese Wuding chicken meat. Food Chem. 2019;274:574-582.
Xiao, Z., Ge, C., Zhou, G., Zhang, W., & Liao, G. (2019). 1H NMR-based metabolic characterization of Chinese Wuding chicken meat. Food Chemistry, 274, 574-582. https://doi.org/10.1016/j.foodchem.2018.09.008
Xiao Z, et al. 1H NMR-based Metabolic Characterization of Chinese Wuding Chicken Meat. Food Chem. 2019 Feb 15;274:574-582. PubMed PMID: 30372981.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - 1H NMR-based metabolic characterization of Chinese Wuding chicken meat. AU - Xiao,Zhichao, AU - Ge,Changrong, AU - Zhou,Guanghong, AU - Zhang,Wangang, AU - Liao,Guozhou, Y1 - 2018/09/05/ PY - 2018/03/30/received PY - 2018/08/26/revised PY - 2018/09/01/accepted PY - 2018/10/31/entrez PY - 2018/10/31/pubmed PY - 2018/12/12/medline KW - Age KW - Metabolite profiling KW - Nuclear magnetic resonance (NMR) KW - Wuding chicken meat SP - 574 EP - 582 JF - Food chemistry JO - Food Chem VL - 274 N2 - 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 1H 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. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/30372981/1H_NMR_based_metabolic_characterization_of_Chinese_Wuding_chicken_meat_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(18)31573-5 DB - PRIME DP - Unbound Medicine ER -