文献类型：期刊文献

英文题名：The Use of Electronic Nose in the Quality Evaluation and Adulteration Identification of Beijing-You Chicken

作者：Chen, Jingru[1];Yan, Wenjie[2];Fu, Yu[3];Wang, Liang[4];Lv, Xueze[4];Dai, Ruitong[1];Li, Xingmin[1];Jia, Fei[5]

第一作者：Chen, Jingru

通讯作者：Li, XM[1];Jia, F[2]

机构：[1]China Agr Univ, Coll Food Sci & Nutr Engn, 17 Qinghua East Rd, Beijing 100083, Peoples R China;[2]Beijing Union Univ, Coll Biochem Engn, Beijing 100023, Peoples R China;[3]Southwest Univ, Dept Food Sci, Chongqing 400715, Peoples R China;[4]Anim Husb Stn Beijing, 17 Beiyuan Rd, Beijing 100101, Peoples R China;[5]Univ Arkansas, Dept Biol & Agr Engn, Fayetteville, AR 72701 USA

第一机构：China Agr Univ, Coll Food Sci & Nutr Engn, 17 Qinghua East Rd, Beijing 100083, Peoples R China

通讯机构：[1]corresponding author), China Agr Univ, Coll Food Sci & Nutr Engn, 17 Qinghua East Rd, Beijing 100083, Peoples R China;[2]corresponding author), Univ Arkansas, Dept Biol & Agr Engn, Fayetteville, AR 72701 USA.

年份：2022

卷号：11

期号：6

外文期刊名：FOODS

收录：;Scopus(收录号：2-s2.0-85126630274);WOS:【SCI-EXPANDED(收录号:WOS:000776961000001)】；

基金：This researchwas funded by the Beijing Poultry Industry Innovation TeamProject (BAIC04-2021).

语种：英文

外文关键词：Beijing-you chicken; meat quality; flavor; GC-MS; electronic nose

摘要：The objective of this study was to reveal the secrets of the unique meat characteristics of Beijing-you chicken (BJY) and to compare the difference of quality and flavor with Luhua chicken (LH) and Arbor Acres broiler (AA) at their typical market ages. The results showed the meat of BJY was richer in essential amino acids, arachidonic acid contents, inosine monophosphate (IMP), and guanosine monophosphate (GMP). The total fatty acid and unsaturated fatty acid contents of BJY chicken and LH chicken were lower than that of AA broilers, whereas the ratios of unsaturated fatty acids/saturated fatty acids (2.31) and polyunsaturated fatty acids/monounsaturated fatty acids (1.52) of BJY chicken were the highest. The electronic nose and SPME-GC/MS analysis confirmed the significant differences among these three chickens, and the variety and relative content of aldehydes might contribute to a richer flavor of BJY chicken. The meat characteristics of BJY were fully investigated and showed that BJY chicken might be favored among these three chicken breeds with the best flavor properties and the highest nutritional value. This study also provides an alternative way to identify BJY chicken from other chickens.