对雅克肉的风味化合物和脂质分子与年龄相关的变化进行了多组体分析
Xiangyan Wang1, Bingang Shi1,2, Youpeng Qi1
1Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China.
Food chemistry: X
|December 24, 2025
概括
雅克肉的味道受到与年龄相关的代谢变化的影响. 较老的雅克表现出改变的脂质谱和增加的脂肪酸合成,影响了风味前体和肉质.
科学领域:
- 食品科学 食品科学 食品科学
- 动物科学动物科学
- 生物化学 生物化学
背景情况:
- 雅克肉的风味发展背后的分子机制尚不清楚.
- 雅克肉的质量是其市场价值和消费者接受度的重要因素.
研究的目的:
- 为了研究调节天津白肉中风味形成的分子网络.
- 了解老化对雅克肉的挥发性有机化合物和脂质概况的影响.
主要方法:
- 使用气体染色学-飞行时间质谱学分析来自三个年龄组 (6,30和54个月) 的雅克肉.
- 应用脂质学和代谢学技术来识别关键的风味化合物和代谢变化.
- 对关键挥发性有机化合物 (VOC) 的选和肉类柔软性的评估.
主要成果:
- 年轻的雅克 (6个月) 的肉比年长的雅克更嫩.
- 特定的脂类,包括甘氨酸甲胺 (PE) 和甲胺 (SM),随着年龄的增长而下降 (P < 0.05).
- 随着年龄的增长,关键的脂肪酸合成蛋白质增加,导致肌肉内脂质积累和变化的风味前体.
结论:
- 雅克肉的味道受到与年龄相关的代谢变化显著的影响.
- 随着年龄的增长,脂肪酸合成的增加会影响脂质积累和风味化合物形成.
- 这些发现为改善鱼肉质量和风味的策略提供了基础.
更多相关视频
相关概念视频
Mass Spectrometry: Long-Chain Alkane Fragmentation
2.5K
The molecular ions of linear alkanes prefer to fragment at the carbon-carbon bond away from the end of the chain since the cleavage of an inner bond creates a stable carbocation and a stable radical. Consequently, the mass signals of linear alkanes feature intense peaks in the middle of the mass-to-charge ratio plot with weaker peaks on either end. The fragmentation of each carbon-carbon bond with the release of a methyl group in each splitting leads to prominent peaks in the mass spectra...
2.5K
Mass Spectrometry: Alcohol Fragmentation
4.7K
Alcohols (R-OH) ionize to lose one non-bonded electron from the oxygen atom, forming molecular ions. Due to their tendency to fragment rapidly, the intensity of the molecular ion peak in the mass spectrum is weak or sometimes absent. The fragmentation patterns for alcohols occur in two ways, i.e. ⍺-cleavage and dehydration. During ⍺-cleavage, the bond at the ⍺-position adjacent to the hydroxyl group cleaves to give a resonance-stabilized cation and a radical. However,...
4.7K
Mass Spectrometry: Aldehyde and Ketone Fragmentation
4.8K
In mass spectrometry, the fragmentation of aliphatic aldehydes and ketones generally occurs through three key mechanisms: α-cleavage, inductive cleavage, and the McLafferty rearrangement.
4.8K
Loss of Carboxy Group as CO2: Decarboxylation of Malonic Acid Derivatives
1.8K
Just like β-keto acids—which upon thermal decarboxylation form ketones—β-dicarboxylic acids undergo decarboxylation to generate monocarboxylic acids with the liberation of carbon dioxide.
1.8K
The Effect of Aging on Tissues
3.6K
Several body functions deteriorate with age. The external signs of aging are easily identifiable. For example, the skin becomes dry, less elastic, and thins out, forming wrinkles. The skin of the face begins to appear looser due to a decrease in the levels of elastic and collagen fibers in the connective tissue. Additionally, melanin production in the hair follicle decreases with age, resulting in gray hair. Moreover, the senses of sight and hearing decline, so glasses and hearing aids may...
3.6K
Sample Preparation for Analysis: Advanced Techniques
1.9K
Accurate analysis of complex samples often requires advanced preparation techniques to achieve reliable and reproducible results. Samples containing inorganic or organic materials can be challenging to dissolve or decompose effectively. Standard sample preparation methods include acid digestion, fusion, dry ashing, and wet digestion.
Acid digestion with strong acids is commonly used to dissolve inorganic materials that are insoluble (do not dissolve) in water. This method can be useful for...
Acid digestion with strong acids is commonly used to dissolve inorganic materials that are insoluble (do not dissolve) in water. This method can be useful for...
1.9K


