Influence of frozen storage and flavoring substances on the nonvolatile metabolite profile of raw beef: Correlation of lipids and lipid-like molecules with flavor profiles

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-10-12 DOI:10.1016/j.fochx.2024.101898

Sam Al-Dalali , Zhigui He , Miying Du , Hui Sun , Dong Zhao , Cong Li , Peijun Li , Baocai Xu

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Abstract

This study aimed to explore the effects of frozen storage and flavoring substances (sugar and salt) on the metabolite profiles of nonflavored (BS1) and flavored (BS2) beef samples through UHPLC–MS/MS and an untargeted method and flavor profiles using GC–MS and targeted method. Analysis was conducted during 0, 3, and 6 months of frozen storage. A comprehensive analysis of biochemical databases yielded a total of 1791 metabolites: 1183 metabolites were identified in positive ion mode and 608 in negative ion mode. There were 3 categories of metabolites under superclass classification, accounting for 77.93 % of the total metabolites, including lipids and lipid-like compounds (502 species, 33.87 %), organic acids and derivatives (459 species, 30.97 %), and organoheterocyclic compounds (194, 13.09 %). Multivariate statistical analysis showed that after 0, 3, and 6 months of frozen storage, 120, 106, and 62 differential metabolites, respectively, were identified in the comparison between the BS1 and BS2 samples. The results indicated that frozen storage has a decreasing effect on the differential metabolites, while the flavoring substances mainly enhance the metabolite profiles. It can be concluded that flavoring substances and frozen storage primarily influence the metabolites. At 0 and 6 months of frozen storage, 27 volatiles were detected. The correlation analysis displayed a positive correlation between lipids and lipid-like molecules and flavor compounds.

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冷冻贮藏和调味物质对生牛肉非挥发性代谢物特征的影响：脂类和类脂分子与风味特征的相关性

本研究旨在通过超高效液相色谱-质谱/质谱（UHPLC-MS/MS）和非靶向方法，以及通过气相色谱-质谱（GC-MS）和靶向方法，探讨冷冻贮藏和调味物质（糖和盐）对无味（BS1）和有味（BS2）牛肉样品代谢物谱的影响。分析是在冷冻保存 0 个月、3 个月和 6 个月期间进行的。通过对生化数据库进行综合分析，共发现了 1791 种代谢物：其中 1183 种代谢物是在正离子模式下发现的，608 种是在负离子模式下发现的。在超类分类下，代谢物分为 3 类，占代谢物总量的 77.93%，包括脂类和类脂化合物（502 种，33.87%）、有机酸及其衍生物（459 种，30.97%）和有机杂环化合物（194 种，13.09%）。多变量统计分析显示，冷冻贮藏 0 个月、3 个月和 6 个月后，BS1 和 BS2 样品分别鉴定出 120、106 和 62 种不同的代谢物。结果表明，冷冻贮藏对差异代谢物的影响是递减的，而调味物质则主要增强了代谢物的特征。由此可以得出结论，调味物质和冷冻贮藏主要影响代谢物。在冷冻储藏 0 个月和 6 个月时，检测到 27 种挥发性物质。相关分析表明，脂质和类脂质分子与风味化合物之间存在正相关。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.