Chemometric modelling to relate antioxidants, neutral lipid fatty acids and flavour components in chicken breast

K. Jahan, A. Paterson, J. Piggott, C. Spickett

Research output: Contribution to journalArticle

8 Citations (Scopus)
143 Downloads (Pure)

Abstract

Relationships among quality factors in retailed free-range, corn-fed, organic, and conventional chicken breasts (9) were modeled using chemometric approaches. Use of principal component analysis (PCA) to neutral lipid composition data explained the majority (93%) of variability (variance) in fatty acid contents in 2 significant multivariate factors. PCA explained 88 and 75% variance in 3 factors for, respectively, flame ionization detection (FID) and nitrogen phosphorus (NPD) components in chromatographic flavor data from cooked chicken after simultaneous distillation extraction. Relationships to tissue antioxidant contents were modeled. Partial least square regression (PLS2), interrelating total data matrices, provided no useful models. By using single antioxidants as Y variables in PLS (1), good models (r2 values > 0.9) were obtained for alpha-tocopherol, glutathione, catalase, glutathione peroxidase, and reductase and FID flavor components and among the variables total mono and polyunsaturated fatty acids and subsets of FID, and saturated fatty acid and NPD components. Alpha-tocopherol had a modest (r2 = 0.63) relationship with neutral lipid n-3 fatty acid content. Such factors thus relate to flavor development and quality in chicken breast meat.
Original languageEnglish
Pages (from-to)158-166
Number of pages9
JournalPoultry Science
Volume84
Issue number1
Publication statusPublished - 2005

Fingerprint

chemometrics
breasts
flavor
triacylglycerols
chickens
fatty acids
antioxidants
alpha-tocopherol
principal component analysis
fatty acid composition
breast meat
chicken meat
lipid composition
glutathione-disulfide reductase
distillation
glutathione peroxidase
omega-3 fatty acids
saturated fatty acids
least squares
polyunsaturated fatty acids

Keywords

  • α-tocopherol
  • antioxidant enzyme
  • free range
  • organic
  • partial least squares regression modeling
  • food
  • chicken

Cite this

Jahan, K. ; Paterson, A. ; Piggott, J. ; Spickett, C. / Chemometric modelling to relate antioxidants, neutral lipid fatty acids and flavour components in chicken breast. In: Poultry Science. 2005 ; Vol. 84, No. 1. pp. 158-166.
@article{64077569d3bb4a12985f17c5132d84ef,
title = "Chemometric modelling to relate antioxidants, neutral lipid fatty acids and flavour components in chicken breast",
abstract = "Relationships among quality factors in retailed free-range, corn-fed, organic, and conventional chicken breasts (9) were modeled using chemometric approaches. Use of principal component analysis (PCA) to neutral lipid composition data explained the majority (93{\%}) of variability (variance) in fatty acid contents in 2 significant multivariate factors. PCA explained 88 and 75{\%} variance in 3 factors for, respectively, flame ionization detection (FID) and nitrogen phosphorus (NPD) components in chromatographic flavor data from cooked chicken after simultaneous distillation extraction. Relationships to tissue antioxidant contents were modeled. Partial least square regression (PLS2), interrelating total data matrices, provided no useful models. By using single antioxidants as Y variables in PLS (1), good models (r2 values > 0.9) were obtained for alpha-tocopherol, glutathione, catalase, glutathione peroxidase, and reductase and FID flavor components and among the variables total mono and polyunsaturated fatty acids and subsets of FID, and saturated fatty acid and NPD components. Alpha-tocopherol had a modest (r2 = 0.63) relationship with neutral lipid n-3 fatty acid content. Such factors thus relate to flavor development and quality in chicken breast meat.",
keywords = "α-tocopherol, antioxidant enzyme, free range, organic, partial least squares regression modeling, food, chicken",
author = "K. Jahan and A. Paterson and J. Piggott and C. Spickett",
year = "2005",
language = "English",
volume = "84",
pages = "158--166",
journal = "Poultry Science",
issn = "0032-5791",
number = "1",

}

Jahan, K, Paterson, A, Piggott, J & Spickett, C 2005, 'Chemometric modelling to relate antioxidants, neutral lipid fatty acids and flavour components in chicken breast', Poultry Science, vol. 84, no. 1, pp. 158-166.

Chemometric modelling to relate antioxidants, neutral lipid fatty acids and flavour components in chicken breast. / Jahan, K.; Paterson, A.; Piggott, J.; Spickett, C.

In: Poultry Science, Vol. 84, No. 1, 2005, p. 158-166.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Chemometric modelling to relate antioxidants, neutral lipid fatty acids and flavour components in chicken breast

AU - Jahan, K.

AU - Paterson, A.

AU - Piggott, J.

AU - Spickett, C.

PY - 2005

Y1 - 2005

N2 - Relationships among quality factors in retailed free-range, corn-fed, organic, and conventional chicken breasts (9) were modeled using chemometric approaches. Use of principal component analysis (PCA) to neutral lipid composition data explained the majority (93%) of variability (variance) in fatty acid contents in 2 significant multivariate factors. PCA explained 88 and 75% variance in 3 factors for, respectively, flame ionization detection (FID) and nitrogen phosphorus (NPD) components in chromatographic flavor data from cooked chicken after simultaneous distillation extraction. Relationships to tissue antioxidant contents were modeled. Partial least square regression (PLS2), interrelating total data matrices, provided no useful models. By using single antioxidants as Y variables in PLS (1), good models (r2 values > 0.9) were obtained for alpha-tocopherol, glutathione, catalase, glutathione peroxidase, and reductase and FID flavor components and among the variables total mono and polyunsaturated fatty acids and subsets of FID, and saturated fatty acid and NPD components. Alpha-tocopherol had a modest (r2 = 0.63) relationship with neutral lipid n-3 fatty acid content. Such factors thus relate to flavor development and quality in chicken breast meat.

AB - Relationships among quality factors in retailed free-range, corn-fed, organic, and conventional chicken breasts (9) were modeled using chemometric approaches. Use of principal component analysis (PCA) to neutral lipid composition data explained the majority (93%) of variability (variance) in fatty acid contents in 2 significant multivariate factors. PCA explained 88 and 75% variance in 3 factors for, respectively, flame ionization detection (FID) and nitrogen phosphorus (NPD) components in chromatographic flavor data from cooked chicken after simultaneous distillation extraction. Relationships to tissue antioxidant contents were modeled. Partial least square regression (PLS2), interrelating total data matrices, provided no useful models. By using single antioxidants as Y variables in PLS (1), good models (r2 values > 0.9) were obtained for alpha-tocopherol, glutathione, catalase, glutathione peroxidase, and reductase and FID flavor components and among the variables total mono and polyunsaturated fatty acids and subsets of FID, and saturated fatty acid and NPD components. Alpha-tocopherol had a modest (r2 = 0.63) relationship with neutral lipid n-3 fatty acid content. Such factors thus relate to flavor development and quality in chicken breast meat.

KW - α-tocopherol

KW - antioxidant enzyme

KW - free range

KW - organic

KW - partial least squares regression modeling

KW - food

KW - chicken

M3 - Article

VL - 84

SP - 158

EP - 166

JO - Poultry Science

JF - Poultry Science

SN - 0032-5791

IS - 1

ER -