Untargeted metabolomics reveals the alteration of metabolites during the stewing process of Lueyang black-bone chicken meat.

ABSTRACT:

Introduction

Black-bone chicken meat is rich in nutritional substances and bioactive compounds. Stewing is a traditional and healthy cooking style for black-bone chicken meat. However, the alteration of metabolites in chicken meat during stewing is still unknown.

Methods

A comprehensive analysis of Lueyang black-bone chicken meat metabolites was performed in fresh chicken meat (FM), short-term heat-pretreated meat (PM), fully cooked meat (CM) and chicken soup (CS) via untargeted metabolomics.

Results

By comparison, 200, 992 and 891 significantly differentially metabolites (DMs) were identified in the PM vs. FM, CM vs. FM and CS vs. FM comparisons, respectively. These DMs mainly included amino acids, peptides, carbohydrates and lipids. During the heating process, the a

SUBMITTER: Wang L 

PROVIDER: S-EPMC11631612 | biostudies-literature | 2024

REPOSITORIES: biostudies-literature