From a metabolomics profiling perspective explaining the deterioration impact induced by chicken meat exudate

IF 5.4 2区医学 Q2 MATERIALS SCIENCE, BIOMATERIALS

ACS Biomaterials Science & Engineering Pub Date : 2024-11-09 DOI:10.1016/j.foodchem.2024.141972

Ruilin Xu, Rui Ding, Xuankai Zheng, Junhua Shao, Xinglian Xu, Xue Zhao

引用次数: 0

Abstract

Exudate is the liquid released from meat during storage or processing. This study investigated the influence of exudate removal on the quality of pressed and freeze-thawed chicken meat during 36 h storage, focusing on exudate metabolites. Incorporating exudate increased lipid oxidation but only slightly affected TVB-N values in pressed and defrozen samples. This may be due to the high concentration of phospholipids and their derivatives in the exudate, which are prone to oxidation. For pressed samples, adding exudate raised total bacterial count (from 5.88 to 6.13 log cfu/g) and pH (from 6.14 to 6.17) at 36 h storage point, but no significant changes were observed in defrozen samples. While exudate removal had little effect on cooking loss and texture of cooked meat, it improved the meat's ability to maintain its structure and flavor during storage. These findings suggest removing exudate chicken meat processing can improve its quality and shelf life.

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从代谢组学分析的角度解释鸡肉渗出物引起的变质影响

渗出物是肉类在储存或加工过程中释放出来的液体。本研究调查了去除渗出液对腌制和冻融鸡肉在 36 小时贮藏期间质量的影响，重点是渗出液代谢物。加入渗出物会增加脂质氧化，但对压榨和解冻样品中的 TVB-N 值仅有轻微影响。这可能是由于渗出液中磷脂及其衍生物的浓度较高，容易发生氧化。在压榨样品中，添加渗出液会提高贮藏 36 小时后的细菌总数（从 5.88 到 6.13 log cfu/g）和 pH 值（从 6.14 到 6.17），但在解冻样品中没有观察到明显变化。虽然去除渗出物对烹饪损失和熟肉质地影响不大，但却能提高肉类在储存期间保持其结构和风味的能力。这些研究结果表明，去除鸡肉加工过程中的渗出物可以提高鸡肉的质量和保质期。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

ACS Biomaterials Science & Engineering Materials Science-Biomaterials

CiteScore

10.30

自引率

3.40%

发文量

413

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