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基于LC-MS的代谢学揭示了牛肉在死后早期超冷却后的代谢物动态变化

Xue Chen¹, Yanwei Mao², Rongrong Liang²

¹School of Agricultural Science and Engineering, Liaocheng University, Liaocheng, Shandong 252000, PR China; Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.

Food research international (Ottawa, Ont.)

|May 17, 2024

概括

与传统冷却方法相比,超冷却牛肉 (-3°C) 通过促进较早的蛋白质降解和改变关键代谢途径,包括氨酸,氨酸和氨酸代谢,加速肉的软化.

科学领域:

食品科学食品科学食品科学
生物化学生物化学
肉类科学肉科学

背景情况:

牛肉的柔软度是影响消费者满意度的关键质量属性.
了解肉类软化背后的生物化学机制对于改善肉质至关重要.
超冷却 (SC) 是一种新的冷却技术,有可能提高牛肉的柔软度.

研究的目的:

阐明超冷对牛肉柔软性的作用的潜在生化机制.
调查超级冷却对早期死后肌肉变化和代谢物概况的影响.
为了确定由超冷影响的特定代谢途径,有助于改善柔软性.

主要方法:

针对M. Longissimus lumborum (LL) 肌肉应用的非向代谢策略.
超速冷却 (SC, -3°C) 与非常快速冷却 (VFC, 0°C) 和常规冷却 (CC, 0-4°C) 的比较.
在死后早期进行生化分析和代谢物分析,使用部分最小平方差异分析 (PLS-DA).

主要成果:

超冷却加速了μ-calpain和caspase3的降解,可能是由于增加了自由Ca2+的积累.
在SC和CC治疗之间观察到不同的代谢概况,在SC样本中含有更高水平的IMP和4-基.
代谢途径分析表明,在SC治疗下,阿金宁,プロ林和纯氨酸代谢发生了显著的改变.

结论:

超冷却通过加速蛋白质降解和特定代谢途径的调节来增强牛肉的柔软性.
超冷的温柔化效应与死后早期的阿尔金宁,和纯氨酸代谢的变化有关.
代谢学提供了通过新型冷却技术实现的肉质改进的生物化学基础的宝贵见解.

关键词:

牛肉是牛肉,牛肉就是牛肉.相对应关系相对应关系代谢学代谢学代谢学超级冷却是一种超级冷却.温柔温柔温柔温柔是一个

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