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Updated: May 6, 2026

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
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基于UHPLC-MS/MS的代谢学识别了冷藏肉中的新鲜度生物标志物和时间破坏值

Wen Gao1, Zhengfeng Cao2, Qiang Bao2

  • 1Jiangsu Institute of Poultry Science, Yangzhou 225125, China.

Foods (Basel, Switzerland)
|September 13, 2025
PubMed
概括

研究人员确定了关键的代谢物和代谢途径,与肉在冷藏过程中腐烂有关. 这项研究将第五天确定为质量恶化值,有助于优化存储和开发检测方法.

关键词:
在UHPLC-MS/MS中使用.新鲜度 新鲜度 新鲜度代谢生物标志物是代谢生物标志物冷的肉肉冷藏广泛针对的代谢组学.

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Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
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