Fu Huihui, Pan Li, Wang Jingyun, Zhao Jixing, Guo Xin, Chen Jingya, Lu Shiling, Dong Juan, Wang Qingling
Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Shihezi Univesity, Shihezi 832000, China.
College of Cooking and Catering Management, Xinjiang Vocational University, Urumqi 830013, China.
Foods. 2022 Feb 12;11(4):531. doi: 10.3390/foods11040531.
This study adopted widely targeted high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) metabolomics and multivariate data analysis methods to evaluate the correlation between changes in metabolites and their taste formation in dry-cured beef during processing. The physicochemical profile changed significantly in the maturity period (RG), especially due to the continuous hydrolysis and oxidation of proteins. The sensory characteristic of dry-cured beef was highest in saltiness, umami, overall taste, and after-taste in RG. Overall, 400 metabolites were mainly identified, including amino acids, peptides, organic acids, and their derivatives, nucleotides, and their metabolites, as well as carbohydrates. Cysteine and succinic acid were significantly up-regulated during the process of dry-curing beef compared to the control group (CG). Moreover, glutamine and glutathione were significantly down-regulated in the fermentation period (FG) and in RG. Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis revealed that glyoxylate and dicarboxylate metabolism, glutathione metabolism, alanine, aspartate, and glutamate metabolism, arginine biosynthesis, taurine, and hypotaurine metabolism were the main metabolic pathways influencing the taste of dry-cured beef during processing. Results of correlation analysis revealed that umami is positively correlated with salty, L-cysteine, L-arginine, inosine, creatinine, and succinic acid. Our study results provide a better understanding of the changes in taste substances and will contribute to quality evaluation of dry-cured beef.
本研究采用广泛靶向高效液相色谱-串联质谱（HPLC-MS/MS）代谢组学和多变量数据分析方法，以评估加工过程中干腌牛肉代谢物变化与其风味形成之间的相关性。在成熟阶段（RG），理化特性发生了显著变化，尤其是由于蛋白质的持续水解和氧化。干腌牛肉在RG阶段的咸味、鲜味、整体风味和余味的感官特性最高。总体而言，主要鉴定出400种代谢物，包括氨基酸、肽、有机酸及其衍生物、核苷酸及其代谢物以及碳水化合物。与对照组（CG）相比，在干腌牛肉过程中半胱氨酸和琥珀酸显著上调。此外，谷氨酰胺和谷胱甘肽在发酵期（FG）和RG阶段显著下调。京都基因与基因组百科全书（KEGG）富集分析表明，乙醛酸和二羧酸代谢、谷胱甘肽代谢、丙氨酸、天冬氨酸和谷氨酸代谢、精氨酸生物合成、牛磺酸和亚牛磺酸代谢是影响加工过程中干腌牛肉风味的主要代谢途径。相关性分析结果表明，鲜味与咸味、L-半胱氨酸、L-精氨酸、肌苷、肌酐和琥珀酸呈正相关。我们的研究结果有助于更好地理解风味物质的变化，并将有助于干腌牛肉的品质评估。
