From a metabolomics profiling perspective explaining the deterioration impact induced by chicken meat exudate

Ruilin Xu; Rui Ding; Xuankai Zheng; Junhua Shao; Xinglian Xu; Xue Zhao

doi:10.1016/j.foodchem.2024.141972

From a metabolomics profiling perspective explaining the deterioration impact induced by chicken meat exudate

Food Chem. 2024 Nov 9;465(Pt 1):141972. doi: 10.1016/j.foodchem.2024.141972. Online ahead of print.

Authors

Ruilin Xu¹, Rui Ding¹, Xuankai Zheng¹, Junhua Shao², Xinglian Xu¹, Xue Zhao³

Affiliations

¹ State Key Laboratory of Meat Quality Control and Cultured Meat Development; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University, NO.1 Weigang, Nanjing, Jiangsu 210095, PR China.
² College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China.
³ State Key Laboratory of Meat Quality Control and Cultured Meat Development; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University, NO.1 Weigang, Nanjing, Jiangsu 210095, PR China. Electronic address: zhaoxue@njau.edu.cn.

PMID: 39541679
DOI: 10.1016/j.foodchem.2024.141972

Abstract

Exudate is the liquid released from meat during storage or processing. This study investigated the influence of exudate removal on the quality of pressed and freeze-thawed chicken meat during 36 h storage, focusing on exudate metabolites. Incorporating exudate increased lipid oxidation but only slightly affected TVB-N values in pressed and defrozen samples. This may be due to the high concentration of phospholipids and their derivatives in the exudate, which are prone to oxidation. For pressed samples, adding exudate raised total bacterial count (from 5.88 to 6.13 log cfu/g) and pH (from 6.14 to 6.17) at 36 h storage point, but no significant changes were observed in defrozen samples. While exudate removal had little effect on cooking loss and texture of cooked meat, it improved the meat's ability to maintain its structure and flavor during storage. These findings suggest removing exudate chicken meat processing can improve its quality and shelf life.

Keywords: Chicken exudate; Meat quality; Metabolomics profiling; Sensory properties.