Comparative Characterization of Key Volatile Compounds in Slow- and Fast-Growing Duck Raw Meat Based on Widely Targeted Metabolomics

Weng, Kaiqi; Song, Lina; Bao, Qiuhua; Cao, Zhen; Zhang, Yang; Chen, Guohong; Xu, Qi

doi:10.3390/foods11243975

Cited by 10 publications

(9 citation statements)

References 36 publications

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“…Conversely, the higher carnitine content showed in Cherry Valley duck meat may be attributed to the lower lipid oxidation products. In addition the results showed that, the sweet and meaty aroma in slow-growing Liancheng ducks derived from higher sugar and amino acid contents [53].…”

Section: Metabolomic Analyses In Meat Quality Controlmentioning

confidence: 95%

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Recent Proteomics, Metabolomics, Lipidomics Approaches in Meat Safety, Processing and Quality Analysis

Sidira,

Smaoui,

Varzakas

2024

Preprint

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With a view to understand and resolve the complexity of the food matrix, ohmic technologies alone or in combination were extensively employed. In this sense, the newest developments and advances of proteomics, metabolomics, lipidomics whith their unique benefits could simplify and understand the link between physiological and pathological activities in biology, physiology, pathology, and food science and processing. This review aims to briefly introduce the basis of proteomics, metabolomics, lipidomics, then expansively review their impact on the assessment of meat quality and safety. Here, also, we discuss the application of proteomics, metabolomics, lipidomics for the authentication and adulteration of meat and meat derivatives from different sources, and provides some perspectives regarding the use of emerging techniques such as rapid mass spectrometry (MS) and non-invasive measurements for the analysis of meat quality and safety. This paper summarizes all significant investigation in these matters, and underlines the advances in analytical chemistry technologies and meat science areas. By emphasizing the requirement for additional examinations, this paper attempts a comprehensive knowledge of “foodomics” and their potential to improve their employment in meat science.

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Section: Metabolomic Analyses In Meat Quality Controlmentioning

confidence: 95%

“…According to Weng et al [53], differential metabolites identified between two indigenous poultry breeds, the Liancheng white duck and Cherry Valley duck meat. In particular carnitines, were among the top up-regulated metabolites in Cherry Valley duck meat compared to Liancheng white duck meat.…”

Section: Metabolomic Analyses In Meat Authenticitymentioning

confidence: 99%

Recent Proteomics, Metabolomics, Lipidomics Approaches in Meat Safety, Processing and Quality Analysis

Sidira,

Smaoui,

Varzakas

2024

Preprint

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“…In the fresh duck stage, only eleven volatile compounds were identified. Except for 1-octen-3-ol and styrene, the remaining nine substances were detected by Weng et al (2022), and the differences may be due to variations in raw materials and testing methods. After drycuring, eighteen, eighteen and nineteen compounds were determined in the LS, MS and HS groups respectively.…”

Section: Effects Of Processing Steps On Volatile Compoundsmentioning

confidence: 99%

Effects of dry‐curing salt content on flavour formation in different production steps during the processing of water‐boiled salted duck

Liu

Liao

Xie

et al. 2023

Int J of Food Sci Tech

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Summary This study evaluated the effects of dry‐curing salt content [4% low salt (LS), 6% medium salt (MS), 8% high salt (HS)] on volatile compounds, lipid oxidation and lipolysis during the processing of water‐boiled salted duck (WSD). After dry‐curing, the varieties and content of volatile compounds increased significantly. The total content of volatile compounds tended to increase at dry‐curing, brining and early and middle air‐drying stages, and then decrease. The thiobarbituric acid reactive substances (TBARS) values increased during the whole process. The free fatty acids (FFAs) content increased at dry‐curing, brining and early air‐drying stages, and decreased after air‐drying for 1 day. Compared with LS, HS and MS had higher content of characteristic flavour substances and FFAs, especially unsaturated fatty acids (UFA), and higher TBARS during the processing of WSD. It showed that 6% dry‐curing salt content (MS) was applicable to practical production of WSD for flavour formation and salt reduction in dry‐cured meat products.

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“…Bionic sensory technologies such as e-tongue and e-nose ( Weng et al, 2022 ; Gui et al, 2023 ), can be used to objectify the trait characteristics of medicine or food. The integration of bionic sensory and modern analysis instrumental yields the advantages of both “fast” sensory response and “quantitative” instrumental analysis, affording fast analysis, high sensitivity, strong reliability, good repeatability, and strong integrity ( Xie et al, 2016 ).…”

Section: Introductionmentioning

confidence: 99%

Development of a variety and quality evaluation method for Amomi fructus using GC, electronic tongue, and electronic nose

et al. 2023

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Amomi fructus is rich in volatile components and valuable as a medicine and edible spice. However, the quality of commercially available A. fructus varies, and issues with mixed sources and adulteration by similar products are common. In addition, due to incomplete identification methods, rapid detection of the purchased A. fructus quality is still an issue. In this study, we developed qualitative and quantitative evaluation models to assess the variety and quality of A. fructus using GC, electronic tongue, and electronic nose to provide a rapid and accurate variety and quality evaluation method of A. fructus. The models performed well; the qualitative authenticity model had an accuracy of 1.00 (n = 64), the accuracy of the qualitative origin model was 0.86 (n = 44), and the quantitative model was optimal on the sensory fusion data from the electronic tongue and electronic nose combined with borneol acetate content, with R2 = 0.7944, RMSEF = 0.1050, and RMSEP = 0.1349. The electronic tongue and electronic nose combined with GC quickly and accurately evaluated the variety and quality of A. fructus, and the introduction of multi-source information fusion technology improved the model prediction accuracy. This study provides a useful tool for quality evaluation of medicine and food.

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Comparative Characterization of Key Volatile Compounds in Slow- and Fast-Growing Duck Raw Meat Based on Widely Targeted Metabolomics

Cited by 10 publications

References 36 publications

Recent Proteomics, Metabolomics, Lipidomics Approaches in Meat Safety, Processing and Quality Analysis

Recent Proteomics, Metabolomics, Lipidomics Approaches in Meat Safety, Processing and Quality Analysis

Effects of dry‐curing salt content on flavour formation in different production steps during the processing of water‐boiled salted duck

Development of a variety and quality evaluation method for Amomi fructus using GC, electronic tongue, and electronic nose

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