title: Comparison on the physico-chemical and nutritional qualities of normal and abnormal colored fresh chicken liver.
abstract: 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.
authors.affiliation: College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China.|Henan University of Animal Husbandry and Economy, Zhengzhou, China.
authors.forename: Guoyuan
authors.initials: G
authors.lastname: Xiong
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, China.
authors.forename: Xueqin
authors.initials: X
authors.lastname: Gao
authors.affiliation: College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China.
authors.forename: Haibo
authors.initials: H
authors.lastname: Zheng
authors.affiliation: College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China.
authors.forename: Xin
authors.initials: X
authors.lastname: Li
authors.affiliation: College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China.
authors.forename: Xinglian
authors.initials: X
authors.lastname: Xu
authors.affiliation: College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China.
authors.forename: Guanghong
authors.initials: G
authors.lastname: Zhou
mesh_terms: D000596:Amino Acids / Q000032:analysis; D000818:Animals; D002118:Calcium / Q000032:analysis; D055598:Chemical Phenomena; D002645:Chickens; D003116:Color; D003300:Copper / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis; D005231:Fatty Acids, Unsaturated / Q000032:analysis; D063427:Food Quality; D059022:Food Safety; D007501:Iron / Q000032:analysis; D008099:Liver / Q000737:chemistry*; D008460:Meat / Q000032:analysis*; D019216:Metals, Heavy / Q000032:analysis; D009753:Nutritive Value; D010758:Phosphorus / Q000032:analysis; D011188:Potassium / Q000032:analysis; D012643:Selenium / Q000032:analysis; D012964:Sodium / Q000032:analysis
chemical_list: D000596:Amino Acids; D005227:Fatty Acids; D005231:Fatty Acids, Unsaturated; D019216:Metals, Heavy; D010758:Phosphorus; D003300:Copper; D012964:Sodium; D007501:Iron; D012643:Selenium; D011188:Potassium; D002118:Calcium
keywords: amino acids; discoloration liver; fatty acids; physico-chemical characteristics; trace elements