The age-dependent variations for fatty acid composition and sensory quality of chicken meat and associations between gene expression patterns and meat quality

Li, Jingjing; Yang, Chaowu; Ran, Jin-Shan; Yu, Chunlin; Yin, Lingqian; Li, Zhiqiang; Liu, Yiping

doi:10.1016/j.livsci.2021.104736

Cited by 18 publications

(9 citation statements)

References 48 publications

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“…The formation of most flavor compounds is generally associated with the degradation of fatty acids [ 33 ]. The concentrations of linoleyl carnitine, arachidyl carnitine, decanoylcarnitine, L-palmitoylcarnitine, stearoylcarnitine, and heptadecanoyl carnitine were the maximum on day 0 of fermentation and decreased sharply as fermentation proceeded, probably due to abundant growth of microorganisms at the beginning of fermentation, which led to the degradation of these fatty acids into energy and carbon for microbial growth.…”

Section: Resultsmentioning

confidence: 99%

Application of Untargeted Metabolomics to Reveal the Taste-Related Metabolite Profiles during Mandarin Fish (Siniperca chuatsi) Fermentation

Wang

Nie

et al. 2022

Foods

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Spontaneous fermentation is a critical processing step that determines the taste quality of fermented mandarin fish (Siniperca chuatsi). Here, untargeted metabolomics using ultra-high-performance liquid chromatography coupled with Q Exactive tandem mass spectrometry was employed to characterize the taste-related metabolite profiles during the fermentation of mandarin fish. The results demonstrated that the taste profiles of mandarin fish at different stages of fermentation could be distinguished using an electronic tongue technique. Sixty-two metabolites, including amino acids, small peptides, fatty acids, alkaloids, and organic acids, were identified in fermented mandarin fish samples. Additional quantitative analysis of amino acids revealed glutamic acid and aspartic acid as significant contributors to the fresh flavor. Furthermore, the Kyoto Encyclopedia of Genes and Genomes pathway enrichment analysis revealed that amino acid metabolism was the dominant pathway throughout the fermentation process. This study provides a scientific and theoretical reference for the targeted regulation of the quality of fermented mandarin fish.

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Section: Resultsmentioning

confidence: 99%

Application of Untargeted Metabolomics to Reveal the Taste-Related Metabolite Profiles during Mandarin Fish (Siniperca chuatsi) Fermentation

Wang

Nie

et al. 2022

Foods

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“…Fatty acids not only impact the nutritional value, flavor and culinary appeal of meat products, but also play a crucial role in their shelf life and cooking characteristics ( Li et al, 2021 ). Therefore, it is essential to control the content and composition of fatty acids to achieve the desired quality of meat products.…”

Section: Discussionmentioning

confidence: 99%

Insights into the effects of saline forage on the meat quality of Tibetan sheep by metabolome and multivariate analysis

Ma,

Han,

Hou

et al. 2024

Food Chemistry: X

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“…With the increase of slaughter age, the fatty acid composition of chicken was changed and the content of intramuscular fat was increased, as well as the change of volatile flavor compounds fluctuant. Also, correlation analysis indicated that the production of volatile compounds was largely dependent on fatty acid composition instead of the total intramuscular fat content (Li, Yang, et al, 2021). Furthermore, the content of n‐6/n‐3 PUFAs was the highest in 60‐day lambs slaughtered in winter, and the lowest in 45‐day lambs, and the proportion of total SFA, conjugated linoleic acid, and eicosapentaenoic acid in 60‐day milk‐fed lambs in spring was higher than that in winter (D'Alessandro et al, 2019).…”

Section: Influencing Factors Of Lipolysis and Lipid Oxidation In Meat...mentioning

confidence: 99%

Section: Slaughtermentioning

confidence: 99%

Flavor formation based on lipid in meat and meat products: A review

Ying-hua

Cao

et al. 2022

Journal of Food Biochemistry

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Meat product is popular throughout the world due to its unique taste. Flavor is one of the most important quality characteristics of meat products and also is a key influencing factor in the overall acceptability of meat products. The flavor of meat products is formed by precursors undergoing a series of complex reactions. During meat product processing, lipids are hydrolyzed by lipase to produce flavor precursors such as free fatty acid, then further oxidized to form volatile flavor compounds. This review summarizes lipolysis, lipid oxidation, and interaction of lipid with Maillard reaction and amino acid during meat products processing and storage as well as influencing factors on lipid degradation including raw meat (source of meat, feeding pattern, and castration), processing methods (thermal processing, nonthermal processing, salting, and fermentation) and additives. Meanwhile, the volatile compounds produced by lipids in meat products including aldehydes, alcohols, ketones, and hydrocarbons are summed up. Analytical methods of volatile compounds and the application of lipidomics analysis in mechanisms of flavor formation of meat products are also reviewed. Practical applications Flavor is one of the most important quality characteristics of meat products, which influences the acceptability of meat products for consumption. Lipids play an important role in the flavor formation of meat products. Understanding the relationship between flavor compounds and changes in lipid compositions during the processing and storage of meat products will be helpful to control the quality of meat products.

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The age-dependent variations for fatty acid composition and sensory quality of chicken meat and associations between gene expression patterns and meat quality

Cited by 18 publications

References 48 publications

Application of Untargeted Metabolomics to Reveal the Taste-Related Metabolite Profiles during Mandarin Fish (Siniperca chuatsi) Fermentation

Application of Untargeted Metabolomics to Reveal the Taste-Related Metabolite Profiles during Mandarin Fish (Siniperca chuatsi) Fermentation

Insights into the effects of saline forage on the meat quality of Tibetan sheep by metabolome and multivariate analysis

Flavor formation based on lipid in meat and meat products: A review

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