Feng Xiaohui, Li Jing, Zhang Longchao, Rao Zhenghua, Feng Shengnan, Wang Yujiao, Liu Hai, Meng Qingshi
A State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450001, China.
Metabolites. 2022 Oct 16;12(10):977. doi: 10.3390/metabo12100977.
Frozen storage is an important strategy to maintain meat quality for long-term storage and transportation. Lipid oxidation is one of the predominant causes of the deterioration of meat quality during frozen storage. Untargeted lipidomic and targeted metabolomics were employed to comprehensively evaluate the effect of frozen duration on pork lipid profiles and lipid oxidative products including free fatty acids and fatty aldehydes. A total of 688 lipids, 40 fatty acids and 14 aldehydes were successfully screened in a pork sample. We found that ether-linked glycerophospholipids, the predominant type of lipids, gradually decreased during frozen storage. Of these ether-linked glycerophospholipids, ether-linked phosphatidylethanolamine and phosphatidylcholine containing more than one unsaturated bond were greatly influenced by frozen storage, resulting in an increase in free polyunsaturated fatty acids and fatty aldehydes. Among these lipid oxidative products, decanal, cis-11,14-eicosenoic acid and cis-5,8,11,14,17-dicosapentaenoic acid can be considered as potential indicators to calculate the freezing time of unknown frozen pork samples. Moreover, over the three-month frozen storage, the first month was a rapid oxidation stage while the other two months were a slow oxidation stage.
冷冻储存是长期储存和运输过程中保持肉质的重要策略。脂质氧化是冷冻储存期间肉质劣化的主要原因之一。采用非靶向脂质组学和靶向代谢组学全面评估冷冻时间对猪肉脂质谱以及脂质氧化产物（包括游离脂肪酸和脂肪醛）的影响。在一个猪肉样本中成功筛选出总共688种脂质、40种脂肪酸和14种醛。我们发现，作为主要脂质类型的醚键甘油磷脂在冷冻储存期间逐渐减少。在这些醚键甘油磷脂中，含有一个以上不饱和键的醚键磷脂酰乙醇胺和磷脂酰胆碱受冷冻储存影响很大，导致游离多不饱和脂肪酸和脂肪醛增加。在这些脂质氧化产物中，癸醛、顺式-11,14-二十碳烯酸和顺式-5,8,11,14,17-二十碳五烯酸可被视为计算未知冷冻猪肉样本冷冻时间的潜在指标。此外，在三个月的冷冻储存期间，第一个月是快速氧化阶段，而另外两个月是缓慢氧化阶段。
