Zhang Renyu, Ross Alastair B, Yoo Michelle J Y, Farouk Mustafa M
Meat Quality Team, Food & Bio-based Products, AgResearch Ltd, Ruakura Research Centre, Hamilton, New Zealand; School of Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand.
Proteins and Metabolites Team, Food & Bio-based Products, AgResearch Ltd, Lincoln Research Centre, Christchurch, New Zealand.
Meat Sci. 2021 Nov;181:108438. doi: 10.1016/j.meatsci.2021.108438. Epub 2021 Jan 16.
Rapid Evaporative Ionisation Mass Spectrometry (REIMS) was used to determine the impact of in-bag ageing regimes (stepwise-ageing at different air velocities and straight-dry-ageing) and trimming on the metabolic profile of dry-aged lean beef. Orthogonal projection to latent structures-discriminant analysis (OPLS-DA) models based on 1705 tentatively identified m/z features were found for ageing methods (Q = 0.85), ageing time (0 vs. 21 days, Q = 0.95) and sampling locations (surface meat vs. trimmings, Q = 0.94). No significant (P > 0.05) difference in metabolites due to air velocities. Small metabolites such as dipeptides and amino acids were more abundant, especially on the surface of untrimmed lean beef, following 21 days of straight-dry-ageing. Stepwise-ageing produced different metabolic profiles from straight-dry-ageing, suggesting that the two methods may differ in dry-aged meat quality and flavour. This work demonstrates REIMS's potential for real time differentiation of meat on processing parameters.
采用快速蒸发电离质谱法（REIMS）来确定袋内老化方式（不同风速下的逐步老化和直接干老化）以及修整对干腌瘦牛肉代谢谱的影响。基于1705个初步鉴定的质荷比特征，针对老化方法（Q = 0.85）、老化时间（0天与21天，Q = 0.95）和采样位置（表层肉与修整物，Q = 0.94）建立了正交投影到潜在结构判别分析（OPLS-DA）模型。不同风速下代谢物无显著（P > 0.05）差异。在直接干老化21天后，二肽和氨基酸等小分子代谢物更为丰富，尤其是在未修整的瘦牛肉表面。逐步老化产生的代谢谱与直接干老化不同，这表明这两种方法在干腌肉的品质和风味上可能存在差异。这项工作证明了REIMS在根据加工参数实时区分肉类方面的潜力。
