Comparative analysis of flavoromic and metabolomic profiling differences between red, firm and non-exudative (RFN) and pale, soft and exudative (PSE) pork

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-06-16 DOI:10.1016/j.lwt.2025.118040

Jing Chen , Xiaofan Tan , Yize Weng , Ruixue Zhao , Hongli Che , David M. Irwin , Shuyi Zhang , Bojiang Li

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Abstract

This research aimed to identify different flavors and metabolites between red, firm and non-exudative (RFN) and pale, soft and exudative (PSE) pork. In this study, the meat quality of RFN and PSE meat was examined, which showed that drip loss, shear force and meat color (L∗ value) of PSE meat were markedly higher than those for RFN meat. A total of 1545 flavor compounds were identified in RFN meat and PSE meat, of which 126 had differential abundance between the two types of meat. Furthermore, 19 aroma compounds had ROAV values greater than 1. Metabolomic analysis identified 32 metabolites that had different abundances between RFN and PSE meat. KEGG enrichment analysis of these differential metabolites yielded marked enrichments in 30 signaling pathways including purine metabolism and FoxO signaling pathway. The results of this research identify new perspective into biomarkers flavor compounds and metabolites that differ between RFN and PSE pork.

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红、硬、无渗出猪肉（RFN）和白、软、渗出猪肉（PSE）风味和代谢组学差异的比较分析

本研究旨在鉴别红、硬、无渗出（RFN）和白、软、渗出（PSE）猪肉的不同风味和代谢物。本研究对RFN肉和PSE肉的肉质进行了检测，结果表明PSE肉的滴漏损失、剪切力和肉色（L *值）明显高于RFN肉。在RFN肉和PSE肉中共鉴定出1545种风味化合物，其中126种在两种肉中具有丰度差异。有19种香气化合物的ROAV值大于1。代谢组学分析鉴定出32种代谢物在RFN和PSE肉中具有不同的丰度。对这些差异代谢物进行KEGG富集分析，发现在包括嘌呤代谢和FoxO信号通路在内的30个信号通路中显著富集。本研究结果为研究RFN和PSE猪肉之间的生物标志物、风味化合物和代谢物的差异提供了新的视角。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.