冷藏和切割的鸡肉因其安全性和易于烹饪而受到消费者的青睐。为评价各种冰鲜鸡肉产品的质量特性,六个不同切口部位的挥发性有机成分(VOC)差异(乳房,回来,腿,心,肝脏,和g)通过气相色谱-离子迁移谱(GC-IMS)结合化学计量学对略阳黑鸡进行了表征。GC-IMS共检测到54个VOCs信号峰,通过定性分析鉴定出43种VOCs。醛22种(20.66-54.07%),8酮类(25.74-62.87%),9醇(4.17-14.69%),1乙醚(0.18-2.22%),2酯(0.43-1.54%),和1呋喃(0.13-0.52%),其中醛,酮,酒精是主要类别。在六个切割部分中,醛的相对含量(54.07%)最高,心脏中酮的相对含量最高(62.87%)。同时,肝脏中酒精的相对含量最高(14.69%)。基于正交偏最小二乘判别分析(OPLS-DA)建立的稳定可靠的预测模型,3-羟基-2-丁酮(单体和二聚体),丙酮,2-丁酮单体,己醛(单体和二聚体),异戊醇单体,根据预测中的变量重要性(VIP值>1.0,p<0.05),选择正己醇单体作为特征VOCs。主成分分析(PCA)和聚类热图表明,特征VOCs可以有效区分略阳黑鸡的六个切块。导致略阳黑鸡六个不同切块风味差异的特定VOCs为己醛(单体和二聚体),2-丁酮单体和己醛二聚体用于乳房,用于背部的己醛单体,3-羟基-2-丁酮单体的腿,3-羟基-2-丁酮(单体和二聚体)的心脏,丙酮和异戊醇单体用于肝脏。这些发现可为今后略阳黑鸡不同切块相关冷藏产品的质量评价和开发提供参考。
Chilled and cut chicken is preferred by consumers for its safeness and readiness to cook. To evaluate the quality characteristics of various chilled chicken products, differences in volatile organic components (VOCs) of six different cut parts (breast, back, leg, heart, liver, and gizzard) of Lueyang black chicken were characterized through gas chromatography-ion mobility spectroscopy (GC-IMS) combined with
stoichiometry. A total of 54 peaks in the signal of VOCs were detected by GC-IMS, and 43 VOCs were identified by qualitative analysis. There were 22 aldehydes (20.66-54.07%), 8 ketones (25.74-62.87%), 9 alcohols (4.17-14.69%), 1 ether (0.18-2.22%), 2 esters (0.43-1.54%), and 1 furan (0.13-0.52%), in which aldehydes, ketones, and alcohols were the main categories. Among the six cut parts, the relative content of aldehydes (54.07%) was the highest in the gizzard, and the relative content of ketones (62.87%) was the highest in the heart. Meanwhile, the relative content of alcohols (14.69%) was the highest in the liver. Based on a stable and reliable predictive model established by orthogonal partial least squares-discriminant analysis (OPLS-DA), 3-hydroxy-2-butanone (monomer and dimer), acetone, 2-butanone monomer, hexanal (monomer and dimer), isopentyl alcohol monomer, and n-hexanol monomer were picked out as characteristic VOCs based on variable importance in projection (VIP value > 1.0, p < 0.05). Principal component analysis (PCA) and the clustering heatmap indicated that the characteristic VOCs could effectively distinguish the six cut parts of Lueyang black chicken. The specific VOCs responsible for flavor differences among six different cut parts of Lueyang black chicken were hexanal (monomer and dimer) for the gizzard, 2-butanone monomer and hexanal dimer for the breast, hexanal monomer for the back, 3-hydroxy-2-butanone monomer for the leg, 3-hydroxy-2-butanone (monomer and dimer) for the heart, and acetone and isopentyl alcohol monomer for the liver. These findings could reveal references for quality assessment and development of chilled products related to different cut parts of Lueyang black chicken in the future.