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Lipid transformation during postmortem chilled aging in Mongolian sheep using lipidomics
Min Zhang1, Rina Su2, Mirco Corazzin3
1College of Food Science and Engineering, Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agriculture University, China.
Food Chemistry
|November 26, 2022
Summary
Postmortem chilled aging significantly alters lipid profiles in Mongolian sheep meat. Key changes in phospholipids and fatty acids impact meat quality during the initial 48 hours of aging.
Area of Science:
- Food Science
- Biochemistry
- Animal Science
Background:
- Understanding postmortem changes in meat is crucial for quality assessment.
- Lipid transformations significantly influence meat's sensory and nutritional properties.
Purpose of the Study:
- To investigate the effects of postmortem chilled aging on lipid transformations in Mongolian sheep.
- To identify key molecular mechanisms driving these lipid changes.
Main Methods:
- Ultra-Performance Liquid Chromatography-Electrospray Ionization-Mass Spectrometry (UPLC-ESI-MS/MS) was employed.
- Multivariate statistical analysis identified significant differential lipids.
- Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis was performed.
Main Results:
- 812 lipids were identified, with 95 showing significant changes during four days of chilled aging.
- Increased levels of phosphatidylcholine, phosphatidylinositol, and free fatty acids were observed.
- Lysophospholipid levels rose early postmortem but stabilized after 48 hours.
Conclusions:
- Postmortem chilled aging induces significant lipidomic alterations in Mongolian sheep meat.
- These changes are linked to glycerophospholipid and fatty acid metabolism pathways.
- Findings provide insights into meat quality changes during aging.
