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Lipid transformation during postmortem chilled aging in Mongolian sheep using lipidomics.
Zhang, Min; Su, Rina; Corazzin, Mirco; Hou, Ran; Zhang, Yue; Sun, Lina; Hu, Guanhua; Dou, Lu; Guo, Yueying; Su, Lin; Zhao, Lihua; Jin, Ye.
Affiliation
  • Zhang M; College of Food Science and Engineering, Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agriculture University, China.
  • Su R; Inner Mongolia Vocational College of Chemical Engineering, China.
  • Corazzin M; Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Italy.
  • Hou R; College of Food Science and Engineering, Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agriculture University, China.
  • Zhang Y; College of Food Science and Engineering, Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agriculture University, China.
  • Sun L; College of Food Science and Engineering, Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agriculture University, China.
  • Hu G; College of Food Science and Engineering, Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agriculture University, China.
  • Dou L; College of Food Science and Engineering, Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agriculture University, China.
  • Guo Y; College of Food Science and Engineering, Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agriculture University, China.
  • Su L; College of Food Science and Engineering, Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agriculture University, China.
  • Zhao L; College of Food Science and Engineering, Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agriculture University, China.
  • Jin Y; College of Food Science and Engineering, Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agriculture University, China. Electronic address: jinyeyc@sohu.com.
Food Chem ; 405(Pt B): 134882, 2023 Mar 30.
Article in En | MEDLINE | ID: mdl-36435105
ABSTRACT
This present study aimed to investigate the effects of postmortem chilled aging on lipid and molecular transformation mechanisms in Mongolian sheep. UPLC-ESI-MS/MS was used to identify 812 lipids in Mongolian sheep within four days of chilled aging. Using multivariate analysis, 95 significant differential lipids were identified. The levels of phosphatidylcholine, phosphatidylinositol, and certain free fatty acids were observed to rise significantly, while other phospholipids and acylcarnitines showed a downward trend. In addition, levels of most of the lysophospholipids increased significantly in the early postmortem period; however, their levels did not alter significantly after 48 h. The Kyoto encyclopedia of genes and genomes pathway analysis revealed that these differential lipids are primarily involved in glycerophospholipid metabolism, linoleic acid metabolism, arachidonic acid metabolism, and thermogenesis. Our results have important implications in terms of understanding lipid transformation and changes in meat quality during postmortem chilled aging in Mongolian sheep.
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Tandem Mass Spectrometry / Lipidomics Limits: Animals / Humans Language: En Journal: Food Chem Year: 2023 Type: Article Affiliation country: China
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Tandem Mass Spectrometry / Lipidomics Limits: Animals / Humans Language: En Journal: Food Chem Year: 2023 Type: Article Affiliation country: China