Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Food Res Int. 2023 May;167:112684. doi: 10.1016/j.foodres.2023.112684. Epub 2023 Mar 14.
Biogenic amines (BAs) have drawn great attention as important markers for monitoring food quality. However, the BAs content in protein degradation profiles during pork storage was inadequately investigated. In this work, the Longissimus lumborum and Breast and flank of pork were collected, and their peptides contents, free amino acids (FAAs) contents, BAs contents, and several characteristic physicochemical indexes were monitored during storage at 4 °C. As a result, the differences of nutritional components in the Longissimus lumborum and Breast and flank could not affect the shelf life of refrigerated pork. There are 161 small peptides in the Longissimus lumborum of pork identified by LC-MS. As verified, arginine, glutamic acid, valine, and alanine could serve as four indicative amino acids during protein degradation in pork, and the arginine degradation pathway is more complex. Redundancy analysis confirmed that putrescine and cadaverine were significantly related to the precursor FAAs content, and their sum value could be used as a novel quality indicator instead of the biogenic amine index (BAI). Finally, the above prediction was also verified by the other species (beef, mutton and chicken) to improve the index system of meat quality evaluation in cold chain logistics.
生物胺（BAs）作为监测食品质量的重要标志物受到了广泛关注。然而，在猪肉贮藏过程中，其蛋白质降解谱中的生物胺含量尚未得到充分研究。本研究采集了猪肉的腰大肌和胸、腰肉，并在 4°C 下贮藏过程中监测其肽含量、游离氨基酸（FAAs）含量、生物胺含量和几个特征理化指标。结果表明，腰大肌和胸、腰肉的营养成分差异不会影响冷藏猪肉的货架期。通过 LC-MS 鉴定出猪肉腰大肌中有 161 种小肽。经验证，精氨酸、谷氨酸、缬氨酸和丙氨酸可作为猪肉中蛋白质降解的四个指示性氨基酸，且精氨酸降解途径更为复杂。冗余分析证实腐胺和尸胺与前体 FAAs 含量显著相关，其总和值可作为一种新的质量指标，替代生物胺指数（BAI）。最后，通过其他物种（牛肉、羊肉和鸡肉）进一步验证了上述预测，以改进冷链物流中肉类质量评价的指标体系。
