Characterization of lipids in Guangdong small-ear spotted pig and their crossbreeds during cold storage revealed by LC–MS-based method

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2025-04-09 DOI:10.1016/j.jfca.2025.107615

Wenyi Huang , Linfeng Li , Pan Wang , Huilin Liu , Midi Liu , Fanming Meng , Leiyan Cheng , Jianhua Zeng , Linfang Yang , Bin Hu

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引用次数: 0

Abstract

Cold storage is a common storage and transportation method for pork, and the change of lipid molecules in meat during cold storage is an important factor affecting the quality of meat. In this study, liquid chromatography-mass spectrometry (LC-MS) was employed to analyze and compare the lipid changes and differences in the longissimus dorsi of DuHei pig (Duroc×Yihao Black pig, DH), Duhua pig (Duroc×Guangdong small-ear spotted pig, Dh), and Guangdong small-ear spotted pig (HZ) at 45 minutes, 1 day, 3 days, and 7 days during cold storage (4℃). A total of 1993, 2071, and 1719 lipid molecules were identified from DH, Dh, and HZ, respectively. The longissimus dorsi of DH, Dh, and HZ exhibited similar characteristics in overall lipid composition, with the top 10 lipid subclasses enriched in TG, PC, PE, Hex1Cer, Cer, MePC, DG, CL, SM, and dMePE. During cold storage, the differential lipid subclasses were predominantly enriched in TG, PC, and PE. Phosphatidylethanolamine (PE) containing C16:0/C16:1 demonstrated a significant increase in relative abundance after 3 days, suggesting its potential as an indicator of the duration of meat cold storage and a biomarker for assessing the freshness meat products. The changes in relative abundance, structural characteristics, and functional enrichment analysis of differential lipids indicated that DH may possess superior storage stability compared to Dh and HZ. This study offers new insights into the molecular changes of lipids in Chinese indigenous and hybrid pig pork during cold storage.

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用液相色谱质谱法分析了广东小耳斑猪及其杂交品种冷藏期间的脂质特征

冷藏是猪肉常见的贮藏和运输方式，而冷藏过程中肉中脂质分子的变化是影响肉质的重要因素。本研究采用液相色谱-质谱法（LC-MS）分析比较了杜黑猪（杜洛克×粤东小耳斑点猪，DH）、杜花猪（杜洛克×粤东小耳斑点猪，Dh）和粤东小耳斑点猪（HZ）在冷藏（4℃）45分钟、1天、3天和7天时背长肌脂质的变化和差异。从 DH、Dh 和 HZ 中分别鉴定出了 1993、2071 和 1719 个脂分子。DH、Dh和HZ的背阔肌在总体脂质组成上表现出相似的特征，前10种脂质亚类富含TG、PC、PE、Hex1Cer、Cer、MePC、DG、CL、SM和dMePE。在冷藏期间，差异脂质亚类主要富集在 TG、PC 和 PE 中。含 C16:0/C16:1 的磷脂酰乙醇胺（PE）的相对丰度在 3 天后显著增加，表明其有可能成为肉类冷藏时间的指标和评估肉类产品新鲜度的生物标志物。差异脂质的相对丰度变化、结构特征和功能富集分析表明，与 Dh 和 HZ 相比，DH 可能具有更高的贮藏稳定性。这项研究为了解中国土猪肉和杂交猪肉在冷藏过程中的脂质分子变化提供了新的视角。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.