Premium
Comparison on the physico‐chemical and nutritional qualities of normal and abnormal colored fresh chicken liver
Author(s) -
Xiong Guoyuan,
Gao Xueqin,
Zheng Haibo,
Li Xin,
Xu Xinglian,
Zhou Guanghong
Publication year - 2017
Publication title -
animal science journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.606
H-Index - 38
eISSN - 1740-0929
pISSN - 1344-3941
DOI - 10.1111/asj.12719
Subject(s) - food science , chemistry , polyunsaturated fatty acid , valine , tyrosine , pigment , biochemistry , fatty acid , amino acid , organic chemistry
This study evaluated the differences of physico‐chemical and nutritional qualities between abnormal colored chicken livers (ANCCLs) and normal colored chicken livers (NCCLs) and the safety of the both livers. Compared with NCCLs, ANCCLs were lower in protein, water contents ( P < 0.01), pH and pigment contents ( P < 0.05). NCCLs contained higher polyunsaturated fatty acid (PUFA) and saturated fatty acids (SFA) ( P < 0.05). The PUFA/SFA ratio of NCCLs was 0.453, higher ( P < 0.05) than that of ANCCLs. The contents of alanine, valine, tyrosine, lysine and histidine in NCCLs were higher ( P < 0.05) than in ANCCLs. The contents of K, Na, P, Cu, Fe and Se of NCCLs were higher ( P < 0.05), but the Ca content was lower ( P < 0.05). The content of the heavy metals (As, Hg, Pb and Cd) of the two types of livers complied with food safety requirements. Although NCCLs had higher nutritional value than ANCCLs, both livers were acceptable for human consumption.