Effects Of Heating Methods On Lipid Oxidation And Lipidomics Of Yellow Feather Chicken

Chicken consumption accounts for a large part in the composition of meat consumption.Different processed chicken with different processing methods and different temperatures will have different changes in lipid substances,which will have different effects on meat quality.In this paper,the yellow feather broiler is taken as the research object.Through different heat treatments,the differences in oxidative stability in different parts are explored,and the correlation between oxidative stability and lipid composition is further studied,in order to provide a reference for finding suitable processing methods for chicken.This research is divided into three parts.The specific research content and results are as follows:1.Effect of Heating Methods on Lipid Oxidation in Different Parts of Yellow Feather ChickenIn order to investigate the changes and influencing factors of lipid oxidation situation during heating and cold storage.The meat from chest,leg,subcutaneous fat of yellow feather broilers were selected and the fat content and lipid composition were compared.The whole broiler was heated by micro-wave,roasting,boiling and steaming,respectively.The peroxide value(POV)and secondary metabolite malonaldehyde(MDA)were measured.The results showed that the content of neutral fat in subcutaneous fat was higher,which was significantly different with that in leg and chest,and was opposite to the distribution of phospholipids.The content of polyunsaturated fatty acids and essential fatty acids in leg was significantly higher than that in chest and subcutaneous fat.Processing and refrigeration significantly increased the content of MDA in all samples.With storage of 4 days,the POV of all samples were increased first and then decreased.The oxidation rate of chest,leg and subcutaneous fat was fastest after boiling,and MDA increasing was slowest in leg after roasting.There was a significant difference among the heating methods.2.Effect of Heating Temperature on Lipid Oxidation in Different Parts of Yellow Feather ChickenIn order to investigate the oxidation of chicken products at different heating temperatures and cold storage.The meat from chest,leg,subcutaneous fat of yellow feather broilers were selected.The samples were treated with water bath at 50,60,70,80,90,100℃ for 15 min.After cooling,stored together with the unheated group at 4℃(0,1,2,3,4d).The peroxide value(POV)and secondary metabolite malonaldehyde(MDA)were measured.The results showed that:In 4 days,the POV of all samples were increased first and then decreased.The oxidation rate of chest was faster than leg and subcutaneous fat;Processing and refrigeration significantly increased the content of MDA in all samples.From 70℃,the increase rate of MDA value was obviously accelerated,and the oxidation was violent.3.Effect of Heating Temperature on Lipidomics of the Chest of Yellow Feathered ChickenIn order to explore the relationship between the oxidation of chicken products and the lipomics at different heating temperatures。The meat from chest of yellow feather broilers were selected.The samples were treated with water bath at 50,60,70,80,90,100℃for 15 min.After cooling,stored together with the unheated group at 4℃for 3 days,and the lipomics was measured by LC-MS technology.The data were analyzed by multivariate statistical analysis,statistical analysis and hierarchical cluster analysis.The results showed that there were 445 kinds of lipid components in the unheated and heated chicken breast meat,and the proportion of phospholipids was 50.79%;With the increase of heating temperature,the relative content of GM1 26:2;4,PIP2 46:2,LPC O-19:1 and other lipids gradually increased;the relative content of LPC 16:0+AcO,LPE O-19:1,LPC O-16:1,etc.increased after heating at 50,60℃ When the temperature was greater than At 60℃,the content decreases;PA 32:9,LPC 18:0+AcO,etc.do not exist when the heating temperature exceeds 70℃;The results showed that the chicken breast meat heated at 70℃ and 80℃could be distinguished from the unheated group,the heated group at 50℃ and 60℃.