Untargeted metabolomics reveals the alteration of metabolites during the stewing process of Lueyang black-bone chicken meat
Pretreatment had little impact on the changes in metabolites in chicken meat. During stewing, the dissolved amino acids, carbohydrates and nucleic acids could enhance the taste quality of chicken soup, and the high abundance of unsaturated lipids could promote the nutritional quality of black-bone chicken meat. In summary, these data provide helpful information for nutritional quality studies on the metabolite profiles of black-bone chicken meat.
Authors
- Guojin Li
- Hongzhao Lu (ORCID: https://orcid.org/0000-0002-7241-6094)
- Jia Cheng (ORCID: https://orcid.org/0000-0003-3116-4035)
- Zhengnan Yuan (ORCID: https://orcid.org/0000-0002-1862-6170)
- Wenxian Zeng (ORCID: https://orcid.org/0000-0002-2912-8943)
- Tao Zhang (ORCID: https://orcid.org/0000-0002-7897-0205)
- Ling Wang (ORCID: https://orcid.org/0009-0005-8973-5197)
- Jie Gao (ORCID: https://orcid.org/0000-0003-1327-7853)
Institutions
- Shaanxi University of Technology (CN)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2024-11-27
- DOI
- https://doi.org/10.3389/fnut.2024.1479607
- Citations
- 8
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 2.73