Metabolomic approach to measuring quality of chilled chicken meat during storage
Метаболомный подход к оценке качества охлаждённого мяса курицы при хранении
2020-03-11
SCID: 54.1/e47njubb
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chicken meat qualitychilled meat storagefood deteriorationliquid chromatography–mass spectrometrymetabolomics
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Abstract (AI)
The metabolites of stored, chilled chicken meat were analyzed using liquid chromatograph-mass spectrometry and metabolomics. The results showed significant differences in the metabolites of chicken meat stored at 4°C for 0 D and meat stored for longer periods of 2 D, 4 D, 6 D, and 10 D, when analyzed based on a variable of importance >2 and P < 0.05. These changed metabolites included amino acids, amines, nucleosides, nucleotides, carbohydrates, organic acids, and other substances. The data from this study provide a holistic understanding of food quality changes in chicken meat during deterioration in storage.
Key Findings
1
Liquid chromatography–mass spectrometry combined with metabolomics detected significant metabolic differences between fresh chicken meat and meat stored at 4°C for 2–10 days.
2
Metabolite changes were identified using a variable-importance threshold above 2 and P < 0.05.
3
Storage-related metabolic alterations involved amino acids, amines, nucleosides, nucleotides, carbohydrates, organic acids, and other compounds.
4
The metabolomic data provide a holistic basis for tracking chicken-meat quality deterioration during chilled storage.
Research Object
chilled chicken meat during storage at 4°C
Research Subject
metabolite changes associated with quality deterioration during storage
Publication Details
Publication Date
2020-03-11
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