Metabolome analysis of frozen chicken breast during thawing at room temperature

The quality changes of frozen chicken during thawing directly affect its safety and flavor. However, traditional physicochemical analysis struggles to explain the underlying molecular mechanisms, creating a research gap. This study used metabolomics to investigate thawing Tibetan chicken breasts and identify key differential metabolites and their metabolic pathways. A total of 788 metabolites were identified, with total abundance increasing significantly during thawing. Key differentially abundant metabolites, including 18β-glycyrrhetinic acid and FFA (22:6), were identified. KEGG enrichment analysis showed that “glycerolipid metabolism” and “necroptosis” were significantly enriched during early thawing, while “ABC transporter” and “biosynthesis of phenylalanine, tyrosine, and tryptophan” pathways were significantly enriched in later stages. Metabolite accumulation during thawing had dual effects on flavor. Small peptides and nucleotide metabolites enhanced flavor, while bitter substances and biogenic amines caused off-flavors and potential safety risks. Monitoring metabolites during thawing could optimize strategies for frozen chicken, improving safety and flavor.