The analysis of distinctive lipid metabolism characteristics in dry-cured beef during processing

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102540

Huihui Fu , Jiaxin Jin , Sheng Xiao , Jingyun Wang , Yu Li , TongZhong Li , XiaoLi Li , Junhong Tu , Wei Fu , Hongmei Wen , Qingling Wang , Meng Wang

{"title":"The analysis of distinctive lipid metabolism characteristics in dry-cured beef during processing","authors":"Huihui Fu , Jiaxin Jin , Sheng Xiao , Jingyun Wang , Yu Li , TongZhong Li , XiaoLi Li , Junhong Tu , Wei Fu , Hongmei Wen , Qingling Wang , Meng Wang","doi":"10.1016/j.fochx.2025.102540","DOIUrl":null,"url":null,"abstract":"<div><div>Dry-cured beef (DB), CG (control group), FG (fermented group), RG (ripened group) stages were selected to analyse the key lipid metabolites using the lipid metabolism approach based on UPLC-MS/MS. We identified 301 metabolites from 13 subclasses, with 80 markedly different lipids. Fatty acyls (FA) and glycerol phospholipids (GP) were the most abundant. Glycerophospholipid metabolism and biosynthesis of unsaturated fatty acids were key metabolic pathways affected during DB processing. The lipid oxidation indexes significantly rose in RG stage (<em>P</em> < 0.05). DB's hardness, springiness, gumminess, chewiness, adhesiveness, and resilience all increased significantly (<em>P</em> < 0.05), while cohesiveness decreased. Additionally, <em>L*</em> (brightness), <em>a*</em> (redness), and <em>b*</em> (yellowness) decreased significantly (<em>P</em> < 0.05). Correlation analysis showed that <em>L</em>* was positively correlated with carnitine (C13:1, C15:1, C22:6), <em>b</em>*, and <em>a</em>*, which had a significant impact on DB's final quality. The research provides insights for assessing lipid-related quality control and enhancing DB production.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102540"},"PeriodicalIF":6.5000,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590157525003876","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Dry-cured beef (DB), CG (control group), FG (fermented group), RG (ripened group) stages were selected to analyse the key lipid metabolites using the lipid metabolism approach based on UPLC-MS/MS. We identified 301 metabolites from 13 subclasses, with 80 markedly different lipids. Fatty acyls (FA) and glycerol phospholipids (GP) were the most abundant. Glycerophospholipid metabolism and biosynthesis of unsaturated fatty acids were key metabolic pathways affected during DB processing. The lipid oxidation indexes significantly rose in RG stage (P < 0.05). DB's hardness, springiness, gumminess, chewiness, adhesiveness, and resilience all increased significantly (P < 0.05), while cohesiveness decreased. Additionally, L* (brightness), a* (redness), and b* (yellowness) decreased significantly (P < 0.05). Correlation analysis showed that L* was positively correlated with carnitine (C13:1, C15:1, C22:6), b*, and a*, which had a significant impact on DB's final quality. The research provides insights for assessing lipid-related quality control and enhancing DB production.

查看原文本刊更多论文

干腌牛肉加工过程中脂质代谢特征分析

选取干腌牛肉（DB）、CG（对照组）、FG（发酵组）、RG（成熟组）4个阶段，采用基于UPLC-MS/MS的脂质代谢方法对关键脂质代谢产物进行分析。我们从13个亚类中鉴定出301种代谢物，其中80种脂质明显不同。脂肪酰基（FA）和甘油磷脂（GP）含量最高。甘油磷脂代谢和不饱和脂肪酸的生物合成是DB加工过程中受影响的关键代谢途径。脂质氧化指标在RG期显著升高(P <；0.05)。DB的硬度、弹性、胶性、咀嚼性、粘接性和回弹性均显著提高(P <；0.05)，凝聚力下降。L*（亮度）、a*（红度）和b*（黄度）显著降低(P <；0.05)。相关分析显示，L*与肉碱（C13:1, C15:1, C22:6）、b*、a*呈正相关，对DB的最终质量有显著影响。该研究为评估脂质相关质量控制和提高DB生产提供了见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

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.