在加工过程中对干牛肉中独特的脂质代谢特征的分析
Huihui Fu1, Jiaxin Jin2, Sheng Xiao1
1China Merchants Xinjiang Quality and Standardization Research Institute Co., Ltd, China.
Food chemistry: X
|June 16, 2025
概括
这项研究分析了干肉牛肉 (DB) 加工过程中的脂质代谢物,揭示了脂肪酸和脂的变化. 结果提供了对脂质氧化和质量控制的见解,以提高DB生产.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 代谢学 代谢学 代谢学
背景情况:
- 干牛肉 (DB) 生产涉及复杂的生物化学转化.
- 了解脂质代谢对于优化DB质量和保质期至关重要.
研究的目的:
- 在DB处理的不同阶段全面分析关键的脂质代谢物.
- 为了确定受 DB 生产影响的代谢途径.
- 为了将脂质变化与DB的感觉和颜色属性相关联.
主要方法:
- 使用超高性能液态色谱与合质谱 (UPLC-MS/MS) 进行脂质代谢物分析.
- 分析了脂质氧化指数,纹理特征分析 (TPA) 和颜色参数 (L*,a*,b*).
- 进行了脂质代谢物和质量属性之间的相关性分析.
主要成果:
- 确定了301种脂质代谢物,其中脂肪酸和甘油脂是最丰富的.
- 葡萄糖脂代谢和不和脂肪酸生物合成是关键受影响的途径.
- 在成熟阶段增加的脂质氧化与纹理和颜色的显著变化相关 (减少L*,a*,b*).
结论:
- 脂质代谢显著影响干燥制牛肉的质量属性.
- 特定的脂质代谢物,如卡尼丁,与亮度,红色和黄色相关.
- 这项研究为DB生产中与脂质相关的质量控制和改进策略提供了基础.
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