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Yang F, He X, Wen X, Qu G, Zhang H, Luo Z, Sun S. Integrated lipidomics and microbiomics reveal the quality changes of fresh yak tenderloin during storage. Food Chem X 2024; 24:101984. [PMID: 39629284 PMCID: PMC11612822 DOI: 10.1016/j.fochx.2024.101984] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2024] [Revised: 11/06/2024] [Accepted: 11/07/2024] [Indexed: 12/07/2024] Open
Abstract
The changes in lipid and microbial during beef storage exert a substantial impact on the overall quality of beef. In this study, lipidomics and microbiomics were used to evaluate the effects of chilled storage (at 4 °C, CS) and superchilled storage (at -2 °C, SS) on the quality of yak tenderloin. The data revealed that TG, PS, PI, PE, and Car are the key factors contributing to the generation of undesirable odor during the storage of tenderloin. Macrococcus, Lactobacillus, Myroides, and Proteobacteria directly affect the storage quality of yak tenderloin. Integrated analysis revealed that microbial metabolites interact with lipids, resulting in a deterioration of meat quality. These changes are mediated by Myroides, Pseudomonas, and Lactobacillus, which regulate fatty oxidation and metabolism of PE, PI, PS, Cer, and SM. These findings have important implications for understanding the changes in quality and microbial activity of refrigerated meat and meat products.
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Affiliation(s)
- Feiyan Yang
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-Oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Xudong He
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-Oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Xin Wen
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-Oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Guangfan Qu
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-Oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Hanzhi Zhang
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-Oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Zhang Luo
- College of Food Science, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, Tibet, China
| | - Shuguo Sun
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-Oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
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Wang SM, Li J, Zhao Q, Lv DD, Rakariyatham K. The Effect of Frying Process on Lipids in Small Yellow Croaker (Larimichthys polyactis) and Frying Oil. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.2011519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Shi-Miao Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Jian Li
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Qi Zhao
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Dan-Dan Lv
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Kanyasiri Rakariyatham
- Division of Marine Product Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
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