Characterization and authentication of Taihe black-boned silky fowl (Gallus gallus domesticus Brisson) muscles based on mineral profiling using ICP-MS
文献类型: 外文期刊
第一作者: Mi, Si
作者: Mi, Si;Shang, Ke;Jia, Wei;Zhang, Chun-Hui;Fan, Yu-Qing
作者机构:
关键词: Taihe black-boned silky fowl; Muscles; Minerals; Characterization; Authentication; ICP-MS
期刊名称:MICROCHEMICAL JOURNAL ( 影响因子:4.821; 五年影响因子:4.364 )
ISSN: 0026-265X
年卷期: 2019 年 144 卷
页码:
收录情况: SCI
摘要: In this study, fifty-four minerals were simultaneously quantified using inductively coupled plasma mass spectrometry. This study represents the most comprehensive profile of elements ever studied in chicken samples. The effects of age, gender and meat cut on the elements in Taihe black-boned silky fowl muscles were investigated. Principal component analysis of the data indicated that the leg and breast meat samples were able to be clearly separated from each other and that the contents of fourteen elements (Na-23, Mg-24, K-39, P-31, Ca-43, Ca-44, Fe-56, Mn-55, Cr-52, Zn-66, Cu-63, Se-78, Sr-88 and Ir-193) were significantly different (p < 0.05) between the leg and breast meat groups. Multivariate statistics, including principal component analysis and partial least square discriminant analysis, were utilized to classify Taihe and crossbred chicken samples. The results revealed that Taihe and crossbred black-boned silky fowl muscles possessed distinct elemental profiles. Sixteen variables, including (75)AS, Pt-195, Lu-175, Nd-146, Ce-140, Ir-193, Pr-141, La-139, Gd-137, Au-197, Cr-52, (CO)-C-59, Na-23, Ni-60, Tl-205 and Ba-137, were found to have a high discriminatory power for Taihe and crossbred samples. This study shows that multi-element profiling combined with multivariate statistics is a promising approach for the differentiation of Taihe and crossbred black-boned silky fowls.
分类号:
- 相关文献
作者其他论文 更多>>
-
Ultrasound-assisted immersion freezing method as a new strategy to improve the quality and microstructure of Chinese beef stewed dishes
作者:Cui, Liye;Lin, Hengxun;Hu, Xiaojia;Li, Xia;Jia, Wei;Yang, Yiping;Chen, Yong;Zhang, Chunhui;Cui, Liye;Guan, Wenqiang
关键词:Prepared dish; Braised beef with potato; Ultrasound-assisted immersion freezing; Microstructure; Meat quality
-
(E,E)-2,4-decadienal improved the stability of gelatin emulsion manufactured by low-energy stirring emulsification
作者:Li, Xue-qing;Zeng, Li-ting;Li, Yu-cong;Lv, Ao-jing;Dong, Rui-ling;Qi, Jun;Zhang, Lang;Shao, Le-le;Zhang, Chun-hui;Xiong, Guo-yuan
关键词:Low-energy stirring emulsification; Trans; Trans-2; 4-decadienal; Gelatin; Protein structure; Surface tension
-
The research on the synergistic improvement of water retention capacity and eating quality of marinated pork meat by the combination of basic arginine and acidic aspartic acid
作者:Xu, Kuo;Lv, Ao-Jing;Dong, Rui-Ling;Li, Yu-Cong;Zeng, Li-Ting;Wang, Yang;Li, He-Shuai;Qi, Jun;Wang, Hu-Hu;Zhang, Chun-Hui;Xiong, Guo-Yuan;Zhang, Qing-Yong
关键词:Arg; Asp; Marinated pork meat; WHC; Protein secondary structure; Microstructure
-
Fabrication of CMC-PVA-EGDE hydrogels for maintaining overall postharvest quality of small-size packaged straw mushroom
作者:Jin, Rui;Li, Xin-Lin;Sun, Lei;Sun, Wen-Jing;Cui, Feng-Jie;Jia, Wei;Li, Wen;Yang, Yan;Zhang, Jing-Song;Sun, Wen-Jing;Cui, Feng-Jie
关键词:Straw mushroom; Postharvest quality; Hydrogel packaging; Relative humidity; Respiration metabolism
-
Straw humification coefficient and its relation to soil carbon and nitrogen status
作者:Sun, Yue;Ren, Keyu;Li, Bingjie;Zou, Hongqin;Duan, Yinghua;Xu, Minggang;Wang, Huiying;Jia, Wei
关键词:Straw return; Humification coefficient; Soil organic carbon and nitrogen status; Nitrogen fertilizer application rate
-
Effect of low-energy stirring temperature on the formation of oil-in-water emulsions stabilized by gelatin-arginine complexes
作者:Qi, Jun;Li, Yu-cong;Yan, Hui-min;Zeng, Li-ting;Lv, Ao-jing;Dong, Rui-ling;Li, Xue-qing;Lin, Zhou;Shao, Le-le;Zhang, Lang;Duan, Guo-qing;Zhang, Chun-hui;Xiong, Guo-yuan
关键词:Gelatin; Low-energy emulsification; Thermal stability of emulsion; Secondary structure; Surface tension
-
Preliminary investigation on the mechanism of electromagnetic coupling to reduce thawing loss of frozen beef
作者:Yang, Chuan;Chen, Yong;Li, Qingqing;Wu, Guangyu;Lin, Hengxun;Jia, Wei;Zhang, Chunhui;Li, Xia;Zhang, Chunhui;Li, Xia;Liu, Chengjiang
关键词:Thawing loss; Low-voltage electrostatic field; Static magnetic field; Ice crystals; Protein denaturation