Manful Charles F, Vidal Natalia P, Pham Thu H, Nadeem Muhammad, Wheeler Evan, Thomas Raymond H
School of Science and the Environment/Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, NL A2H 5G4, Canada.
Data Brief. 2020 Sep 22;33:106324. doi: 10.1016/j.dib.2020.106324. eCollection 2020 Dec.
This article presents the associated data set in the research article entitled "Assessing beer-based marinades effects on ether and ester linked phosphatidylcholines and phosphatidylethanolamines in grilled beef and moose meat" published in [1], demonstrating the use of unfiltered beer-based marinades in improving the nutritional quality of grilled ruminant meat by suppressing the degradation of health-promoting ester and ether-linked PC and PE the most predominant glycerophospholipids (GPL) in meat. High throughput lipidomics analysis was conducted using high-resolution accurate mass tandem mass spectrometry (UHPLC-HRAMS/MS-MS) to profile the meat lipids following marination and grilling. The marinades were composed of a combination of unfiltered beers, fruits, herbs and spices. The data presented show the retention levels of ether as well as ester linked PC and PE molecular species; Pearson's correlations for the associations between antioxidants, phenolics, volatile oxygenated terpenes, oxidation status and preserved phospholipid species in the marinated grilled meats. There are many studies demonstrating cooking effects on fatty acid composition of meat phospholipids in the literature. However, information on how marination and grilling affects intact ether and ester linked PC and PE composition in grilled ruminant meats is limited. As such, this dataset provides useful information on the preservation of ruminant meat ester and ether-linked glycerophospholipid composition following marination with unfiltered beer-based marinades and meat preparation via grilling. Specifically, this data demonstrate the preservation of ether and ester linked PC and PE enriched with essential ω3 and ω6 fatty acids from degradation during grilling. For additional insights see [1] DOI: 10.1016/j.meatsci.2020.108271.
本文展示了发表于[1]的研究论文“评估啤酒基腌料对烤牛肉和驼鹿肉中醚键和酯键连接的磷脂酰胆碱和磷脂酰乙醇胺的影响”中的相关数据集，该数据集证明了使用未经过滤的啤酒基腌料通过抑制促进健康的酯键和醚键连接的磷脂酰胆碱（PC）和磷脂酰乙醇胺（PE）（肉类中最主要的甘油磷脂（GPL））的降解来提高烤反刍动物肉的营养质量。使用高分辨率精确质量串联质谱（UHPLC-HRAMS/MS-MS）进行高通量脂质组学分析，以描绘腌制和烤制后肉中的脂质。腌料由未经过滤的啤酒、水果、香草和香料混合而成。所呈现的数据显示了醚键以及酯键连接的PC和PE分子种类的保留水平；腌制烤肉中抗氧化剂、酚类、挥发性氧化萜烯、氧化状态与保留的磷脂种类之间关联的皮尔逊相关性。文献中有许多研究表明烹饪对肉类磷脂脂肪酸组成的影响。然而，关于腌制和烤制如何影响烤反刍动物肉中完整醚键和酯键连接的PC和PE组成的信息有限。因此，该数据集提供了有关用未经过滤的啤酒基腌料腌制以及通过烤制制备反刍动物肉后，反刍动物肉酯键和醚键连接的甘油磷脂组成保存情况的有用信息。具体而言，这些数据证明了富含必需ω3和ω6脂肪酸的醚键和酯键连接的PC和PE在烤制过程中免于降解。更多见解请参阅[1] DOI: 10.1016/j.meatsci.2020.108271。
