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

Xiao, Zhichao; Ge, Chao; Zhou, Guanghong; Zhang, Wangang; Liao, Guozhou

doi:10.1016/j.foodchem.2018.09.008

Cited by 102 publications

(81 citation statements)

References 37 publications

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“…Xiao et al reported that there was a significant difference in Taur content between chicken leg meat and chicken breast meat, and the content of Taur in chicken changing varies to varied with chicken age. [18] Among the five kinds of chicken soup samples tested in this study, the content of Taur in WCLS was the highest, followed by CLMS, WCS, CBMS, and CSS samples. Taurine content in two leg-containing samples was significantly higher than that in CBMS samples, which was consistent with the study by Xiao et al [18] Taurine was considered as the producer of serum-like flavors.…”

Section: Small Peptidementioning

confidence: 68%

“…[18] Among the five kinds of chicken soup samples tested in this study, the content of Taur in WCLS was the highest, followed by CLMS, WCS, CBMS, and CSS samples. Taurine content in two leg-containing samples was significantly higher than that in CBMS samples, which was consistent with the study by Xiao et al [18] Taurine was considered as the producer of serum-like flavors. [21,24] The TAVs of Taur were all less than 1 in 5 kinds of chicken soup samples because of the high threshold (12.5 mg/mL), suggesting that it was not the potent key taste compounds to the taste of chicken soup samples.…”

Section: Small Peptidementioning

confidence: 68%

“…The Car and Ans were also reported to be the differential compounds in breast and leg meat of Wuding chicken (Local chicken breed in Yunnan, China), and the content of them in breast meat was higher than those in leg meat. [18] (a) (b)…”

Section: Orthogonal Projections To Latent Structures Discriminant Anamentioning

confidence: 99%

See 2 more Smart Citations

Sensory taste properties of chicken (Hy-Line brown) soup as prepared with five different parts of the chicken

Zhang

Duan

Huang

et al. 2020

International Journal of Food Properties

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Taste is one of the main chicken soup characteristic quality factors as it affects palatability as well as consumer acceptability. Metabolomics coupled with sensory analysis method were applied to explore the differences of taste-chemical compositions in chicken carcasses and their correlation to the sensory qualities. Results showed that organic acid were the main taste compounds contained in the five kinds of chicken soup samples. The umami taste intensity of chicken breast meat soup was significantly higher than that of the other four parts (p < 0.05). Seven organic acids (oxalic acid, tartaric acid, formic acid, lactic acid, acetic acid, citric acid, and succinic acid) and a small peptide (anserine) were the main differential taste compounds among chicken soup with five different parts, and they contributed significantly to the taste of chicken soup (taste activity value (TAV) >1).

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Section: Small Peptidementioning

confidence: 68%

Section: Small Peptidementioning

confidence: 68%

See 1 more Smart Citation

Sensory taste properties of chicken (Hy-Line brown) soup as prepared with five different parts of the chicken

Zhang

Duan

Huang

et al. 2020

International Journal of Food Properties

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“…In this study, the metabolite profiling was investigated using GC/MS to determine the metabolic characteristics of RAS and pond-cultured S. chuatsi, which could be regarded as the ultimate responses of biological systems to the environmental changes [24][25][26] . Up to now, many powerful analytical techniques have been used for identifying metabolite profiling, such as GC-MS and HPLC-MS (high performance liquid chromatography with mass spectrometry) [27][28][29] . GC-MS as a mature technology has a lot of advantages, such as good reproducibility, high sensitivity, high resolution, with a large standard library, relatively low cost and powerful analysis, which can be used for analyzing the primary metabolism products, including carbohydrates, organic acids, amino acids, and fatty acids [30][31][32] .…”

Section: Discussionmentioning

confidence: 99%

GC-MS metabolomics reveals metabolic differences of the farmed Mandarin fish Siniperca chuatsi in recirculating ponds aquaculture system and pond

Xiao

Qian²,

Wang

et al. 2020

Sci Rep

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Siniperca chuatsi is currently one of the most important economic farmed freshwater fish in China. The aim of this study was to evaluate the metabolic profile of recirculating ponds aquaculture system (RAS)farmed S. chuatsi. Gas Chromatography-Mass Spectrophotometry (GC-MS) metabolomic platform was used to comprehensively analyze the effects of recirculating ponds aquaculture system (RAS) on the Mandarin fish S. chuatsi metabolism. Database searching and statistical analysis revealed that there were altogether 335 metabolites quantified (similarity > 0) and 205 metabolites were identified by mass spectrum matching with a spectral similarity > 700. Among the 335 metabolites quantified, 33 metabolites were significantly different (VIP > 1 and p < 0.05) between RAS and pond groups. In these thirty-three metabolites, taurine, 1-Hexadecanol, Shikimic Acid, Alloxanoic Acid and Acetaminophen were higher in the pond group, while 28 metabolites were increased notably in the RAS group. The biosynthesis of unsaturated fatty acids, lysosome, tryptophan metabolism were recommended as the KEGG pathway maps for S. chuatsi farmed in RAS. RAS can provide comprehensive benefits to the effects of Siniperca chuatsi metabolism, which suggest RAS is an efficient, economic, and environmentally friendly farming system compared to pond system.

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“…NMR relaxation measurements were performed according to the method of others (Han, Zhang, Fei, Xu, & Zhou, 2009;Xiao, Ge, Zhou, Zhang, & Liao, 2019) with a slight modification, which was measured on the PQ001 of the Niumai table-type pulse NMR analyzer. The specific test conditions were as follows: The resonance frequency of the proton is 22 MHz at 32°C.…”

Section: Nmr Spin-spin Relaxation (T2) Measurementsmentioning

confidence: 99%

Water distribution of raw and heat‐induced gelation of minced pork paste prepared by soy protein isolates and carrageenan: Ingredients modify the gelation of minced pork

Gao

Xiong²,

et al. 2019

J Food Process Preserv

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Effects of soy protein isolates (SPI) and carrageenan (CAR) on water distribution of raw and heat‐induced gelation of minced pork prepared by combined soy protein isolates and carrageenan mixture were investigated using low‐field nuclear magnetic resonance. Four treatments included control, 5.7% SPI, 0.7% CAR, combined 5.7% SPI, and 0.7% CAR. Distributed exponential analysis of the T2 relaxation revealed that three water components corresponding to the three water molecule states existed during the heat‐induced gelation. Results showed that the proton relaxation time T21 and T22 of the combined group was significantly lower than those in others. Compared with control, the combination group resulted in increased T22/T21 ratio of peak area in cooked meat batters than that in raw. Accordingly, the water and fat loss rate of pastes with additives were significantly lower than the control. The results indicated that the combination of additives significantly affected the water distribution of heat‐induced gelation of minced pork. Practical applications The current study investigated the effects of water mobility and distribution of raw and heat‐induced gelation of minced pork paste prepared by combined soy protein isolate and carrageenan using low‐field nuclear magnetic resonance. The results indicated that the combination of soybean protein and polysaccharide can affect the distribution of water in meat paste and improve the oil and water retention performance of meat paste products.

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

Cited by 102 publications

References 37 publications

Sensory taste properties of chicken (Hy-Line brown) soup as prepared with five different parts of the chicken

Sensory taste properties of chicken (Hy-Line brown) soup as prepared with five different parts of the chicken

GC-MS metabolomics reveals metabolic differences of the farmed Mandarin fish Siniperca chuatsi in recirculating ponds aquaculture system and pond

Water distribution of raw and heat‐induced gelation of minced pork paste prepared by soy protein isolates and carrageenan: Ingredients modify the gelation of minced pork

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