对牛肉质量和代谢组变化的综合分析,以及牛肉在不同的老化方法下老化的变化
Qianqian Liu1, Xiaojie Yu1, Fei Jia2
1College of Life Science, Yantai University, No. 30 Qingquan Road, Yantai 264005, Shandong, China.
Food chemistry
|January 19, 2025
概括
肉类老化技术会影响质量和新陈代谢. 干燥老化增加了体重减轻和氧化,但增强了柔软性,而潮湿老化保留了更多的水分和某些化合物.
科学领域:
- 食品科学 食品科学 食品科学
- 肉类科学 肉科学
- 代谢学 代谢学 代谢学
背景情况:
- 肉类的老化对于开发理想的质量属性至关重要.
- 不同的老化方法,如干老化和湿老化,影响肉类的生物化学和感官特性.
- 了解老化过程中的代谢变化是优化肉类质量的关键.
研究的目的:
- 调查不同肉类老化技术对肉质参数的影响.
- 分析随着时间的推移与各种衰老方法相关的代谢变化.
- 为了将新陈代谢特征与肉类质量属性的变化相关联.
主要方法:
- 干老 (DA) 和湿老 (WA) 技术的比较.
- 分析肉类质量指标,包括软度,颜色,氧化稳定性和损耗.
- 使用识别小,氨基酸和其他代谢物的技术进行代谢分析.
- 统计分析以确定老龄化群体之间的显著差异 (P <0.05).
主要成果:
- 老化通常会改善肉的柔软度,但长期老化会降低颜色和氧化稳定性.
- 干燥老化导致较高的体重减轻,脂质氧化和碳酸含量,与湿老化相比.
- 湿老化显示出更多的类化合物,脂质,氨基酸和酸的丰度.
- 在袋子组中,干燥老化和干燥老化具有更高的基乙烯,脂肪酸和氧酸强度.
- 在老化方法之间观察到显著的代谢差异,28天老化的样本富含和氨基酸.
结论:
- 肉类老化方法对肉类的质量属性和潜在的新陈代谢都有很大的影响.
- 干燥老化增强了某些质量方面,但导致了更大的氧化应激和水分损失.
- 湿老化更好地保留水分和特定的代谢物类别,可能会对风味配置不同影响.
- 代谢数据提供了宝贵的洞察力,了解肉类老化过程中质量变化的生化基础.
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