کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10140837 | 1646046 | 2019 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
1H NMR-based metabolic characterization of Chinese Wuding chicken meat
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The aim of this study was to evaluate the chemical composition of precursor flavor substance of Wuding chicken with the age of 110, 140, 170, 200 and 230â¯days. The metabolic composition of chicken meat was studied using 1H nuclear magnetic resonance (NMR) spectroscopy. Compared with 110â¯days, the total metabolite content was significantly higher in other four periods for the chicken breast and leg meat (Pâ¯<â¯0.01). Organic acid and small peptides were the two most metabolites for the chicken breast and leg meat. Comprehensive multivariate data analysis showed significant differences about precursor substance between the chicken samples of 230â¯days and other four ages including lactate, creatine, IMP, glucose, carnosine, anserine, taurine and glutamine (Pâ¯<â¯0.05). These results contribute to a further understanding of changes in chicken meat metabolism as chicken ages, which could be used to help assess the quality of chicken meat.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 274, 15 February 2019, Pages 574-582
Journal: Food Chemistry - Volume 274, 15 February 2019, Pages 574-582
نویسندگان
Zhichao Xiao, Changrong Ge, Guanghong Zhou, Wangang Zhang, Guozhou Liao,