Non-volatile metabolite changes in low-temperature sausage stored at room temperature

被引：5

作者：

Han, Hongjiao ^{[1
]}

Li, Mohan ^{[1
]}

Liu, Yiming ^{[2
]}

Yu, Haikun ^{[1
]}

Cao, Xueyan ^{[1
]}

Zhao, Huiwen ^{[1
]}

Wang, Bingying ^{[2
]}

Yue, Xiqing ^{[1
]}

Zheng, Yan ^{[1
]}

机构：

[1] Shenyang Agr Univ, Coll Food Sci, Shenyang 110866, Liaoning, Peoples R China

[2] Shenyang Agr Univ, Dept Foreign Languages, Shenyang 110866, Liaoning, Peoples R China

来源：

FOOD PACKAGING AND SHELF LIFE | 2022年 / 31卷

基金：

国家重点研发计划;

关键词：

Non-volatile metabolite profile; Low-temperature sausage; Storage period; Untargeted liquid chromatography-mass spectrometry; Metabolomics; FREE AMINO-ACIDS; BIOGENIC-AMINES; MASS-SPECTROMETRY; FLAVOR FORMATION; FROZEN STORAGE; MEAT-PRODUCTS; RAW-MATERIALS; PROTEOLYSIS; FOOD; QUALITY;

D O I：

10.1016/j.fpsl.2021.100805

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of the present study was to evaluate changes in the composition of non-volatile metabolites in low-temperature sausage, stored for periods of 0, 2, 4, 6, 8, 10, or 12 d, at 20 degrees C. Evaluations were conducted using untargeted liquid chromatography-mass spectrometry (LC-MS/MS)-based metabolomics. Compared with samples from day 0, significant differences (variable importance in projection (VIP) > 2, p < 0.05) were observed in 245 non-volatile metabolites, divided into 9 classes, in samples from the remaining storage periods. Moreover, an increased abundance of amino acids, peptides, and acylcarnitines potentially indicated increased protein catabolism and incomplete beta-oxidation, followed by quality deterioration. These findings provide further understanding of the metabolic changes that occur in low-temperature meat products during storage, which could contribute to the identification of chemical biomarkers to assess meat quality.

引用

页数：9

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