Identification of 4-hydroxyphenethyl alcohol and 6-hydroxynicotinic acid as novel spoilage biomarkers in refrigerated beef.

IF 9.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2026-09-30 eCollection Date: 2026-10-01 DOI:10.1016/j.fochx.2026.104549

Chuan Liu, Nan Liu, Juan Zhang, Linlin Wang, Chunjiao Bao, Hao Liu, Wei Zhang, Lirong Sun, Ailiang Chen

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引用次数: 0

Abstract

Traditional freshness indices, including total viable count (TVC) and total volatile basic nitrogen (TVB-N), have limitations in elucidating the underlying molecular mechanisms of meat spoilage. This study investigated changes in beef freshness indices during refrigerated storage at 4 °C and determined that beef entered the spoilage stage on day 7. Untargeted metabolomics characterized metabolic changes and revealed two candidate biomarkers, 4-hydroxyphenethyl alcohol and 6-hydroxynicotinic acid. On days 7 and 11, the relative abundance of 4-hydroxyphenethyl alcohol was 28.88 and 115.20 times that on day 0, respectively, whereas that of 6-hydroxynicotinic acid was 33.47 and 66.66 times. Targeted quantification showed that 4-hydroxyphenethyl alcohol reached 1025.69 μg/kg on day 7 and 5081.85 μg/kg on day 11, while 6-hydroxynicotinic acid reached 685.18 μg/kg on day 7 and 1368.12 μg/kg on day 11. These biomarkers provide promising targets for spoilage warning, rapid freshness assessment, and shelf-life prediction of refrigerated beef.

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4-羟基苯乙醇和6-羟基烟酸作为新型冷冻牛肉腐败生物标志物的鉴定。

传统的新鲜度指标，包括总活菌数（TVC）和总挥发性碱性氮（TVB-N），在阐明肉类腐败的潜在分子机制方面存在局限性。本研究考察了牛肉在4°C冷藏期间新鲜度指标的变化，并确定牛肉在第7天进入腐败阶段。非靶向代谢组学表征了代谢变化，并发现了两个候选生物标志物，4-羟基苯乙醇和6-羟基烟酸。第7天和第11天，4-羟基苯乙醇的相对丰度分别是第0天的28.88倍和115.20倍，6-羟基烟酸的相对丰度分别是第0天的33.47倍和66.66倍。定量结果显示，第7天和第11天，4-羟基苯乙醇分别达到1025.69和5081.85 μg/kg；第7天和第11天，6-羟基烟酸分别达到685.18和1368.12 μg/kg。这些生物标志物为冷藏牛肉的腐败预警、快速新鲜度评估和保质期预测提供了有希望的目标。

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

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.