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脂质组演变与死后羔羊在冷藏储存期间相应的挥发性特征的关联

Le Xu¹, Chunyou Liu², Shaobo Li¹

¹Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.

Food research international (Ottawa, Ont.)

|May 31, 2023

概括

脂质降解在冷藏储存期间显著影响死后羔羊的风味特征. 了解这些脂质衍生的挥发性化合物是控制羊羔风味质量的关键.

科学领域:

食品科学食品科学食品科学
肉类科学肉科学
分析化学分析化学

背景情况:

肉质的死后变化受到复杂的生化过程的影响.
脂质氧化和降解是影响肉类风味发展的关键因素.
了解脂质变化和挥发性化合物之间的关系对于肉质控制至关重要.

研究的目的:

为了研究脂质在死后羔羊中挥发性细胞的进化中的作用.
确定在冷藏储存期间调节脂质衍生挥发性化合物的机制.
为了将脂质概况与羊羔的挥发性概况的变化相关联.

主要方法:

评估了羔羊的物理化学特性和颜色变化.
使用多变量分析来区分挥发性概况.
区分分析确定了与风味阶段相关的关键脂类物种 (脂,脂,糖脂,脂肪酸).
进行了挥发性化合物和脂类物种的分析.

主要成果:

冷藏改善了羊羔的温柔性和改变了颜色.
在早期 (0-3天) 和晚期 (3-7天) 储存阶段之间观察到明显的挥发性概况.
特定的挥发性化合物在储存期间被确定为上调或下调.
脂类物种,包括脂物质,脂物质,糖脂物质和脂肪酸,与不同的风味发育阶段有关.
乙卡尼丁和二甲酸糖的降解与早期的挥发性细胞进化有关.

结论:

在死后的羊羔中,头空间挥发体和脂质体进化之间存在显著的关系.
脂质降解途径有助于在冷的羊羔中形成特有的挥发性化合物.
这些发现为评估和控制基于脂质衍生挥发性物质的羊肉风味质量提供了洞察力.

关键词:

储存冷藏的方法是冷藏.脂质代谢脂质代谢是一种脂质氧化氧化方式脂质基因组分类型脂质基因组分类挥发性风味挥发性的风味

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