1H NMR and multivariate data analysis of the relationship between the age and quality of duck meat

被引：80

作者：

Liu, Chunli ^{[1
]}

Pan, Daodong ^{[1
,2
]}

Ye, Yangfang ^{[1
]}

Cao, Jinxuan ^{[1
]}

机构：

[1] Ningbo Univ, Food Sci & Technol Dept, Sch Marine Sci, Ningbo 315211, Zhejiang, Peoples R China

[2] Nanjing Normal Univ, Jinling Coll, Dept Food Sci & Technol, Nanjing 210097, Jiangsu, Peoples R China

来源：

FOOD CHEMISTRY | 2013年 / 141卷 / 02期

关键词：

Metabolite profiling; Duck meat; Age; Nuclear magnetic resonance (NMR); GEOGRAPHICAL ORIGIN; GROWTH-PERFORMANCE; DRIED BEEF; CHEMOMETRICS; METABOLITES; CARNOSINE; ANSERINE; BETAINE;

D O I：

10.1016/j.foodchem.2013.03.102

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

To contribute to a better understanding of the factors affecting meat quality, we investigated the influence of age on the chemical composition of duck meat. Aging probably affects the quality of meat through changes in metabolism. Therefore, we studied the metabolic composition of duck meat using H-1 nuclear magnetic resonance (NMR) spectroscopy. Comprehensive multivariate data analysis showed significant differences between extracts from ducks that had been aged for four different time periods. Although lactate and anserine increased with age, fumarate, betaine, taurine, inosine and alkyl-substituted free amino acids decreased. These results contribute to a better understanding of changes in duck meat metabolism as meat ages, which could be used to help assess the quality of duck meat as a food. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：1281 / 1286

页数：6

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