Fatty acid profile, oxidative status, and content of volatile organic compounds in raw and cooked meat of different chicken strains.

ABSTRACT: Chicken meat is rich in unsaturated fatty acids. Therefore, it is more susceptible to lipid oxidation and production of volatile organic compounds (VOC). In this study, we evaluated the fatty acids, antioxidants, and VOC profiles of raw and cooked meat samples derived from 4 strains of chicken differing in their growth rates, which were as follows: slow-growing (SG, Leghorn), medium-growing (MG, Hubbard and Naked Neck), and fast-growing (FG, Ross). The VOC profile of meat was measured using proton-transfer reaction-mass spectrometry (PTR-MS). The VOC were identified using PTR-time of flight-MS (PTR-ToF-MS). The data were analyzed using both univariate and multivariate models. Twenty main VOC were identified, which were classified into the following chemical categories: aldehydes, alkadiene

SUBMITTER: Cartoni Mancinelli A 

PROVIDER: S-EPMC7858157 | biostudies-literature | 2021 Feb

REPOSITORIES: biostudies-literature