鸡肉风味物质1-辛烯-3-醇含量与脂质过氧化的相关性研究

doi:10.11843/j.issn.0366-6964.2024.12.015

Abstract

Abstract:

This study aimed to analyze the relationships among the flavor compound 1-octen-3-ol in chicken breast meat, fatty acids, and lipid peroxidation markers, including superoxide dismutase (SOD) and malondialdehyde (MDA). In this experiment, the pectoral muscles of 15 42-day-old white feathered broiler chickens available for purchase in supermarkets was utilized. The volatile components of the chicken meat were analyzed via gas chromatography-mass spectrometry, the fatty acid composition was analyzed through liquid chromatography-mass spectrometry/mass spectrometry, and the levels of SOD and MDA in the samples were determined using the reagent kit. The results indicated a significant positive correlation between the chicken flavor compound 1-octen-3-ol and docosaenoic acid (cis-13) (C22:1) (P < 0.05). Additionally, C22:1 exhibited significant positive correlations with 6 unsaturated fatty acids (P < 0.05), including eicosaenoic acid (cis-11) (C20:1), eicosadienoic acid (cis-11, 14) (C20:2), eicosatrienoic acid (cis-11, 14, 17) (C20:3 (n-3)), docosadienoic acid (cis-13, 16) (C22:2), neuraminic acid (C24:1), and HOMO-γ-linolenic acid (C20:3 (n-6)). In the group with high 1-octen-3-ol content, significant differences (P < 0.05) were observed in the levels of 4 fatty acids: octanoic acid (C8:0), dodecanoic acid (C12:0), heptadecanoic acid (C17:0), and γ-linolenic acid (C18:3(n-6)). And no significant correlation was observed between 1-octen-3-ol and the oxidative indicators SOD and MDA. However, SOD showed a significant positive correlation with the unsaturated fatty acids EPA (C20:5) and C20:3 (n-3) (P < 0.05). MDA demonstrated a significant negative correlation with octanoic acid (C8:0) (P < 0.05) and significant positive correlations with the unsaturated fatty acids C22:1 and C24:1 (P < 0.05). In summary, the chicken flavor compound 1-octen-3-ol arises from the oxidation of linolenic acid. Lipid peroxidation in chicken breast muscle tissue generates more unsaturated fatty acids, but the extent of lipid peroxidation does not influence the formation of 1-octen-3-ol.

Key words: chicken flavor, 1-octen-3-ol, lipid pre-oxidation, linolenic acid

CLC Number:

S831.2

JIN Yuxi, WU Yuanyuan, DONG Jie, YAO Qi, ZHAO Boda, YIN Baihui, DAI Yilin, QIN Jiahui, LI Yutao, GU Tiantian, FAN Jingjing, XIAO Fayi. Analysis on the Correlation between the Flavor Substance 1-octen-3-ol Content and Lipid Preoxidation of Chicken[J]. Acta Veterinaria et Zootechnica Sinica, 2024, 55(12): 5489-5497.

Figures/Tables 6

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脂肪酸名称 Name of fatty acid	脂肪酸名称 Name of fatty acid	相关系数 Correlation coefficient	P值 P value
二十二碳烯酸	二十碳烯酸(顺-11) C20:1 cis-11-Eicosenoic acid	0.694	0.026
(顺-13)	二十碳二烯酸(顺-11, 14) C20:2 cis-11, 14-Eicosadienoic acid	0.653	0.041
C22:1 erucic acid	二十碳三烯酸(顺-11, 14, 17) C20:3(n-3) cis-11, 14, 17-Eicosatrienoic acid	0.698	0.025
	二十二碳二烯酸(顺-13, 16) C22:2 cis-13, 16-Docosadienoic acid	0.786	0.007
	神经酸C24:1 nervonic acid	0.680	0.031
	HOMO-γ-亚麻酸C20:3(n-6) homo-gamma-Linolenic acid	0.694	0.026

指标 Indicator	高组(平均值) High group(mean)	低组(平均值) Low group(mean)	P值 P value
1-辛烯-3-醇含量The content of 1-octen-3-ol	2.07	0.93	0.02
MDA含量The content of MDA	1.06	1.54	0.19
SOD含量The content of SOD	1.65	2.30	0.29

Analysis on the Correlation between the Flavor Substance 1-octen-3-ol Content and Lipid Preoxidation of Chicken

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