Lipid oxidation and flavor changes in saturated and unsaturated fat fractions from chicken fat during a thermal process

Han, Dong; Deng, Siyang; Wang, Hang; Huang, Feng; Fauconnier, Marie‐Laure; Hong, Liang; Zheng, Jian; Meng, Lu; Zhang, Chunhui; Li, Xia

doi:10.1039/d3fo01061a

Cited by 18 publications

(2 citation statements)

References 48 publications

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“…Adipose tissue influences the quality of poultry meat; thus, it plays a significant role in the maintenance of poultry performance [ 30 , 33 , 34 ]. In addition, fat contents promote meat flavor as well as influences its tenderness [ 35 , 36 , 37 ]. Adipose tissue is an important source of energy for regulating poultry growth and development.…”

Section: Discussionmentioning

confidence: 99%

RNA-Seq Analysis Reveals the Molecular Mechanisms Regulating the Development of Different Adipose Tissues in Broiler Chicks

Wei,

Kang,

Amevor

et al. 2024

Animals

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In an effort to enhance growth rates, chicken breeders have undertaken intensive genetic selection. In the selection process, the primary aim is to accelerate growth, inadvertently leading to new chicken breeds having an increased capacity for rapid adipose tissue accumulation. However, little is known about the relationship between changes in gene expression and adipose tissue accumulation and deposition in chickens. Therefore, in this study, RNA-seq analysis was utilized, and transcriptome data were obtained from the abdominal fat, thoracic subcutaneous fat, and clavicular fat on day 1 (d1), day 4, day 7, day 11, and day 15 to reveal the molecular mechanisms regulating the development and deposition of different adipose tissues in broiler chicks. The results showed that the key period for adipocyte differentiation and proliferation was between d4 and d7 (abdominal fat development) and between d1 and d4 (chest subcutaneous fat and clavicular fat). In addition, candidate genes such as MYOG, S100A9, CIDEC, THRSP, CXCL13, and NMU related to adipose tissue growth and development were identified. Further, genes (HOXC9, AGT, TMEM182, ANGPTL3, CRP, and DSG2) associated with the distribution of adipose tissue were identified, and genes (MN1, ANK2, and CAP2) related to adipose tissue growth were also identified. Taken together, the results from this study provide the basis for future studies on the mechanisms regulating adipose tissue development in chickens. Further, the candidate genes identified could be used in the selection process.

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Section: Discussionmentioning

confidence: 99%

RNA-Seq Analysis Reveals the Molecular Mechanisms Regulating the Development of Different Adipose Tissues in Broiler Chicks

Wei,

Kang,

Amevor

et al. 2024

Animals

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“…The aroma compounds with OAV <1 have less contribution to the overall flavour. Therefore, aroma compounds demonstrating OAV >1 in the beef samples, such as pentanal, hexanal, heptanal, 3-methylbutanal, nonanal, phenylacetaldehyde, trans-2-decenal, acetoin, 3-octenol, 3-octanol, ethyl hexanoate, and 2acetylthiazol, were considered the characteristic aromatic components (Table 1) (Sun et al, 2020;Sohail et al, 2022;Han et al, 2023). Among these compounds, aldehydes present both fatty and fruity flavours and constitute the largest number of aroma compounds.…”

Section: Analysis Of Odour Activity Values and Clustering Analysismentioning

confidence: 99%

Temporal dynamics of aroma compounds and precursors in dry‐fried shredded beef during culinary processing

Chen,

Yuan,

Zhang

et al. 2023

Int J of Food Sci Tech

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SummaryThis study aimed to investigate aroma compound transformation and precursor relation in dry‐shredded beef using gas chromatography‐ion mobility spectrometry, gas chromatography‐mass spectrometry, high‐performance liquid chromatography, and electronic nose technologies. Forty‐eight aroma compounds were identified, of which twelve (pentanal, hexanal, heptanal, 3‐methylbutanal, nonanal, phenylacetaldehyde, trans‐2‐decenal, acetoin, 1‐penten‐3‐one, 3‐octenol, 3‐octanol, ethyl hexanoate, and 2‐acetylthiazol) exhibited odour activity values (OAVs) >1. The concentration of fatty acids (FAs) decreased progressively, while that of 19 free amino acids (FAAs) increased with prolonged cooking. Pearson's correlation analysis revealed correlations between aroma components (OAV >1), FAAs, and FAs. Specifically, 2‐acetylthiazol, acetoin, heptanal, 3‐methylbutanal, and hexanal exhibited positive, while phenylacetaldehyde and trans‐2‐decenal showed inverse correlations with most FAAs. Notably, phenylacetaldehyde positively correlated with C16: 0, C18: 1, n9c, and C18: 2, n6c. This research presents a practical framework for the application of analytical and computational techniques in the commercial production of cooked beef and meat products.

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Integrated metabolomics and microbiome analysis reveal blended oil diet improves meat quality of broiler chickens by modulating flavor and gut microbiota

Ruan,

Jiang,

Huang

et al. 2024

Animal Nutrition

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Lipid oxidation and flavor changes in saturated and unsaturated fat fractions from chicken fat during a thermal process

Abstract: Fat fractions from chicken fat with varying degrees of saturation could impart different flavor characteristics during thermal process.

Cited by 18 publications

References 48 publications

RNA-Seq Analysis Reveals the Molecular Mechanisms Regulating the Development of Different Adipose Tissues in Broiler Chicks

RNA-Seq Analysis Reveals the Molecular Mechanisms Regulating the Development of Different Adipose Tissues in Broiler Chicks

Temporal dynamics of aroma compounds and precursors in dry‐fried shredded beef during culinary processing

Integrated metabolomics and microbiome analysis reveal blended oil diet improves meat quality of broiler chickens by modulating flavor and gut microbiota

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