1H NMR-based water-soluble lower molecule characterization and fatty acid composition of Chinese native chickens and commercial broiler.
1H NMR-based water-soluble lower molecule characterization and fatty acid composition of Chinese native chickens and commercial broiler.
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DOI：
10.1016/j.foodres.2020.110008
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发表时间：
2020-12
影响因子：
8.1
通讯作者：
Zhichao Xiao;Wangang Zhang;Hongtao Yang;Ziyu Yan;C. Ge;G. Liao;H. Su
中科院分区：
文献类型：
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作者：
Zhichao Xiao;Wangang Zhang;Hongtao Yang;Ziyu Yan;C. Ge;G. Liao;H. Su
本研究的目的是比较武定鸡和燕津乌鸡与典型商品肉鸡科布鸡的生肉和鸡汤中水溶性低分子量（WLMW）化合物和脂肪酸含量。采用1H核磁共振（1H NMR）对鸡肉中的WLMW化合物进行了研究，采用气相色谱-质谱（GC-MS）对FAs进行了鉴定和定量。与典型商品肉鸡相比，两种中国土鸡胸肉和腿肉中主要风味物质（WLMW化合物和FAs）含量显著高于普通商品肉鸡（P< 0.05）。相反，典型商品肉鸡的主要风味化合物含量显著高于普通商品肉鸡（P< 0.05）。这些结果有助于进一步了解典型商品肉鸡和中国地方鸡风味化合物的差异，并可用于评估不同地方肉鸡的肉质。
The aim of this study was to compare the water-soluble low molecular weight (WLMW) compounds and fatty acids (FAs) in raw meat and chicken soup between the two Chinese native chickens (Wuding chicken and Yanjin silky fowl chicken) and one typical commercial broiler (Cobb chicken). The WLMW compounds of chicken meat was studied using1H nuclear magnetic resonance spectroscopy (1H NMR) and the FAs were identified and quantified using gas chromatography-mass spectrometry (GC–MS). Compared with typical commercial broiler, the main flavor substances (WLMW compounds and FAs) content were significantly higher in the breast and leg meat of the two Chinese native chickens (P< 0.05). Instead, the content of main flavor compounds was significantly higher in chicken soup of typical commercial broiler (P< 0.05). These results contribute to a further understanding the distinction of the flavor compounds between the typical commercial broiler and Chinese native chickens, which could be used to help assess the meat quality of different local broilers.