Insight into the mechanism on texture change of Wuchang bream muscle during live transportation using a UPLC-QTOF-MS based metabolomics method

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2023-01-01 DOI:10.1016/j.foodchem.2022.133796

Ling Peng , Juan You , Lan Wang , Liu Shi , Tao Liao , Qilin Huang , Shanbai Xiong , Tao Yin

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引用次数: 7

Abstract

Mechanism on texture change of Wuchang bream (Megalobrama amblycephala) muscle during live transportation was explored by UPLC-QTOF-MS. The shear force (hardness) of fish muscle decreased gradually as the transportation time was extended from 3 to 24 h, with a maximum decrease of 43.49 %. With the extension of the time, the cellular and ultrastructure of fish muscle fiber were gradually disrupted. There was a significant difference between metabolites of the samples after transporting for 6, 12, 24 h versus 3 h, with organic acids and their derivatives upregulated while nucleotide metabolites downregulated. The texture deterioration might be related to metabolism of amino acids, purine, histidine, and choline. The results showed that the deterioration of Wuchang bream texture during live transportation might be mainly related to the changes of the above metabolic pathways caused by oxidative stress, which resulting in the destruction of the muscle cells and fibers.

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基于UPLC-QTOF-MS的代谢组学方法研究武昌鲷鱼肌肉在活体运输过程中肌理变化的机制

采用UPLC-QTOF-MS探讨了武昌鲷在活体运输过程中肌肉质地变化的机制。随着运输时间从3 h延长至24 h，鱼肌肉的剪切力(硬度)逐渐降低，最大降幅为43.49%。随着时间的延长，鱼肌纤维的细胞和超微结构逐渐被破坏。转运后6、12、24 h与3 h的代谢物存在显著差异，有机酸及其衍生物表达上调，核苷酸代谢物表达下调。质地变差可能与氨基酸、嘌呤、组氨酸和胆碱的代谢有关。结果表明，武昌鲷在活体运输过程中肌理的恶化可能主要与氧化应激引起上述代谢途径的改变有关，从而导致肌肉细胞和纤维的破坏。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.