<sup>1</sup>H‐NMR‐based water‐soluble low molecular weight compound characterization and fatty acid composition of boiled Wuding chicken during processing

Xiao, Zhichao; Luo, Yuting; Wang, Guiying; Ge, Chao; Zhou, Guanghong; Zhang, Wangang; Liao, Guozhou

doi:10.1002/jsfa.9204

Cited by 29 publications

(27 citation statements)

References 44 publications

(92 reference statements)

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“…NMR-based metabolomics has also been successfully applied to white meat to study the effects of breed [ 65 ], age [ 66 , 67 ], pH [ 68 ], diet [ 69 ] and different treatments (i.e., boiling processes) [ 70 ] on meat quality as well as the cause of infections, i.e., pectoralis muscle dystrophy [ 71 ]. Contrary to previous data, our results depict a clear metabolic difference between white and red meat and also differentiate the meat types that belong to red meat.…”

Section: Discussionmentioning

confidence: 99%

1H-NMR-Based Metabolomics: An Integrated Approach for the Detection of the Adulteration in Chicken, Chevon, Beef and Donkey Meat

et al. 2021

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Meat is a rich source of energy that provides high-value animal protein, fats, vitamins, minerals and trace amounts of carbohydrates. Globally, different types of meats are consumed to fulfill nutritional requirements. However, the increasing burden on the livestock industry has triggered the mixing of high-price meat species with low-quality/-price meat. This work aimed to differentiate different meat samples on the basis of metabolites. The metabolic difference between various meat samples was investigated through Nuclear Magnetic Resonance spectroscopy coupled with multivariate data analysis approaches like principal component analysis (PCA) and orthogonal partial least square-discriminant analysis (OPLS-DA). In total, 37 metabolites were identified in the gluteal muscle tissues of cow, goat, donkey and chicken using 1H-NMR spectroscopy. PCA was found unable to completely differentiate between meat types, whereas OPLS-DA showed an apparent separation and successfully differentiated samples from all four types of meat. Lactate, creatine, choline, acetate, leucine, isoleucine, valine, formate, carnitine, glutamate, 3-hydroxybutyrate and α-mannose were found as the major discriminating metabolites between white (chicken) and red meat (chevon, beef and donkey). However, inosine, lactate, uracil, carnosine, format, pyruvate, carnitine, creatine and acetate were found responsible for differentiating chevon, beef and donkey meat. The relative quantification of differentiating metabolites was performed using one-way ANOVA and Tukey test. Our results showed that NMR-based metabolomics is a powerful tool for the identification of novel signatures (potential biomarkers) to characterize meats from different sources and could potentially be used for quality control purposes in order to differentiate different meat types.

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Section: Discussionmentioning

confidence: 99%

1H-NMR-Based Metabolomics: An Integrated Approach for the Detection of the Adulteration in Chicken, Chevon, Beef and Donkey Meat

et al. 2021

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“…Analysis of free fatty acids was performed according to the method of our previous study (Xiao et al, ). Firstly, the 50 mg freeze‐dried meat sample was weighed and placed in a 5 ml centrifugal tube.…”

Section: Methodsmentioning

confidence: 99%

Changes in physicochemical parameters, free fatty acid profile and water‐soluble compounds of Yunnan dry‐cured beef during processing

Wang

Sun

et al. 2020

J Food Process Preserv

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In this work, proton nuclear magnetic resonance spectroscopy (1H‐NMR）and gas chromatography–mass spectrometry was used to characterize the different metabolites and the free fatty acid composition of Yunnan dry‐cured beef. Compared with raw meat, the moisture content of the finished product was reduced by 53.41% (p < .01). The water activity of the finished product was 15.15% lower than that of the raw beef (p < .05). The TBARS value reached its highest value during the first drying phase, 13 times higher than that of the raw meat (p < .01). The content of polyunsaturated fatty acids, monounsaturated fatty acids, and saturated fatty acids increased during the production. 1H‐NMR was used to identify and quantify 59 water‐soluble low molecular weight (WSLMW) compounds. Amino acids and its derivatives and amine compounds were the most abundant WSLMW compounds in the final product. The five compounds of lactate, creatine, carnosine, inosine monophosphate, and inosine play an important role in the differentiation of samples at different processing stages. Practical applications Yunnan dry‐cured beef is a traditional naturally fermented meat product in Yunnan Hui Autonomous Region of China, which is famous for its unique flavor. At present, there are few studies on the change of flavor precursors in Yunnan dry‐cured beef during processing, and the mechanism of flavor formation is still unclear. For these reasons, the aim of this study was to determine the changes in physicochemical parameters, free fatty acid profile, and water‐soluble low molecular weight (WSLMW) compounds of Yunnan dry‐cured beef during the production process. These results contribute to a more accurate understanding of precursor changes and flavor formation of Yunnan dry‐cured beef during processing.

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“…Their results contribute to be used to help assess the quality of duck meat as a food. Xiao et al (2019) characterized the effect of the process (washing, boiling 1 h with salt, deep frying, and boiling 2 h) on the water-soluble low molecular weight (WLOM) compound profiles of products using proton NMR spectroscopy, and the fatty acid composition of products was analyzed using gas chromatography-mass spectrometry. However, in terms of food science, NMR is mainly used for the analysis and detection of water, protein, fat, carbohydrate, and some trace elements, through analyzing the changes of chemical substances in meat to explore the change mechanism and causes of flavor, color, and tenderness ( Yang et al, 2012 ).…”

Section: Other Meat Quality Detection Techniquesmentioning

confidence: 99%

A Review on Meat Quality Evaluation Methods Based on Non-Destructive Computer Vision and Artificial Intelligence Technologies

Shi

Wang

Borhan

et al. 2021

Food Sci Anim Resour

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Conflicts of interestList any present or potential conflict s of interest for all authors. (This field may be published.)The authors declare no potential conflict of interest.Author contributions (This field may be published.) Xin Sun conceived the idea and designed the study. Yinyan Shi and Borhan Mohammad wrote the manuscript. Jennifer Young, David Newman, Xiaochan Wang, Eric Berg and Xin Sun reviewed the manuscript and provide the editing suggestion. All authors approved the final version of manuscript. Ethics approval (IRB/IACUC) (This field may be published.) This manuscript does not require IRB/IACUC approval because there are no human and animal participants.

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¹H‐NMR‐based water‐soluble low molecular weight compound characterization and fatty acid composition of boiled Wuding chicken during processing

Abstract: 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. © 2018 Society of Chemical Industry.

Cited by 29 publications

References 44 publications

1H-NMR-Based Metabolomics: An Integrated Approach for the Detection of the Adulteration in Chicken, Chevon, Beef and Donkey Meat

1H-NMR-Based Metabolomics: An Integrated Approach for the Detection of the Adulteration in Chicken, Chevon, Beef and Donkey Meat

Changes in physicochemical parameters, free fatty acid profile and water‐soluble compounds of Yunnan dry‐cured beef during processing

A Review on Meat Quality Evaluation Methods Based on Non-Destructive Computer Vision and Artificial Intelligence Technologies

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1H‐NMR‐based water‐soluble low molecular weight compound characterization and fatty acid composition of boiled Wuding chicken during processing

Abstract: 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. © 2018 Society of Chemical Industry.

Cited by 29 publications

References 44 publications

1H-NMR-Based Metabolomics: An Integrated Approach for the Detection of the Adulteration in Chicken, Chevon, Beef and Donkey Meat

1H-NMR-Based Metabolomics: An Integrated Approach for the Detection of the Adulteration in Chicken, Chevon, Beef and Donkey Meat

Changes in physicochemical parameters, free fatty acid profile and water‐soluble compounds of Yunnan dry‐cured beef during processing

A Review on Meat Quality Evaluation Methods Based on Non-Destructive Computer Vision and Artificial Intelligence Technologies

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¹H‐NMR‐based water‐soluble low molecular weight compound characterization and fatty acid composition of boiled Wuding chicken during processing