Untargeted metabolomics reveals the alteration of metabolites during the stewing process of Lueyang black-bone chicken meat
Ling Wang, Guojin Li, Jie Gao, Jia Cheng, Zhengnan Yuan, Hongzhao Lu, Wenxian Zeng, Tao Zhang · 2024
Read Untargeted metabolomics reveals the alteration of metabolites during the stewing process of Lueyang black-bone chicken meat by Ling Wang, Guojin Li, Jie Gao, Jia Cheng, Zhengnan Yuan, Hongzhao Lu, Wenxian Zeng, Tao Zhang (2024) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-11631612.txt.
Description
Ling Wang and co-authors track, in a 2024 study, how stewing changes the chemistry of a prized Chinese chicken. Lueyang black-bone chicken is rich in nutrients and prized compounds, and stewing is its classic cooking style. What happens to its small molecules during the long simmer was unknown. The team profiled fresh meat, heat-treated meat, fully cooked meat, and the soup itself.
Hundreds of compounds shifted at each stage, mostly amino acids, peptides, sugars, and fats. As stewing went on, key taste and nutrient compounds left the meat and melted into the soup. Broken-down cell fats raised the share of healthy unsaturated lipids in the cooked meat. A brief pre-heating step changed little. The chemistry shows why the soup tastes rich and the meat stays nourishing.
Catalog record
| CREATOR | Ling Wang, Guojin Li, Jie Gao, Jia Cheng, Zhengnan Yuan, Hongzhao Lu, Wenxian Zeng, Tao Zhang |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 31 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |