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在储存期间冷的雅克肉的代谢网络是基于代谢学技术构建的

Xingdong Wang^1,2,3,4, Shaoke Guo^1,2, Lin Xiong^1,2

¹Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China.

Foods (Basel, Switzerland)

|September 27, 2025

概括

由于蛋白质和脂质的分解,冷的雅克肉口味随着储存时间的变化而变化. 为了获得最佳质量,将冷的雅克肉在4°C下保存不超过5天.

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:

随着生活水平的提高,消费者对冷雅克肉的需求正在增加.
肉的味道受到死后储存时间和条件的显著影响.
了解代谢物变化对于保持冷肉质量至关重要.

研究的目的:

为了研究冷藏储存时间对雅克肉的风味特征的影响.
根据4°C的储存时间,确定雅克肉的代谢物指纹.
为了确定冷雅克肉的最佳短期储存限制.

主要方法:

气相色谱-质谱 (GC-MS) 用于挥发性化合物分析.
头部空间气体染色学-离子移动性光谱学 (HS-GC-IMS) 用于挥发性分析.
液体染色学-质谱/质谱 (LC-MS/MS) 用于检测非挥发性代谢物.
储存时间依赖的代谢物指纹的构建.

主要成果:

低温储存 (4°C) 诱导蛋白质和脂质降解和核酸释放.
关键的挥发性化合物,如heptanal,octanal和甲随着储存时间的增加而增加.
总挥发性基本和总活性细菌数量在储存期间显著增加.
代谢物指纹显示出与延长储存时间相关的明显变化.

结论:

冷的雅克肉在储存期间经历了显著的生化变化,影响了味道.
长时间的储存会增加微生物活动,并产生无味道的化合物.
在4°C的冷藏雅克肉的短期存储时间不应超过5天,以保持质量.

关键词:

在GC-MS中使用GC-MS.在HS-GC-IMS中使用.味道味道味道味道核酸核酸是一种核酸.蛋白质是一种蛋白质.

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