Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
Chengdu Academy of Agriculture and Forestry Sciences, Chengdu 611130, China.
Food Res Int. 2024 Aug;189:114551. doi: 10.1016/j.foodres.2024.114551. Epub 2024 May 27.
During the cold chain storage process, changes in metabolites and microorganisms are highly likely to lead to changes in meat quality. To elucidate the changes in the composition of metabolites and microbiota during cold chain storage of mutton, this study utilized untargeted metabolome and 5R 16S rRNA sequencing analyses to investigate the changes in the longissimus dorsi under different cold chain temperatures (4 °C and -20 °C). With the extension of cold chain storage time, the meat color darkened and the content of C18:2n-6, C20:3n-6, and C23:0 were significantly increased in mutton. In this study, nine metabolites, including 1,2-Dioleoyl-sn-glycero-3-phosphoethanolamine, alanylphenylala-nine, indole-3-acrylic acid and the others, were significantly altered during cold chain storage. The abundance of the dominant microorganisms, including Brachymonas, Aeromonas, Corynebacterium and Steroidobacter, was significantly altered. Furthermore, a high correlation was observed between the different metabolites and microorganisms. These findings provide an in-depth understanding of the effects of different cold chain storage temperatures and times on the quality of mutton.
在冷链储存过程中，代谢物和微生物的变化很可能导致肉品质发生变化。为了阐明羊肉冷链储存过程中代谢物和微生物群落组成的变化，本研究采用非靶向代谢组学和 5R 16S rRNA 测序分析，研究了不同冷链温度（4°C 和-20°C）下背最长肌的变化。随着冷链储存时间的延长，羊肉的颜色变暗，C18:2n-6、C20:3n-6 和 C23:0 的含量显著增加。在本研究中，有 9 种代谢物，包括 1,2-二油酰基-sn-甘油-3-磷酸乙醇胺、丙氨酰苯丙氨酸、吲哚-3-丙烯酸等，在冷链储存过程中发生了显著变化。优势微生物，包括短芽孢杆菌、气单胞菌、棒状杆菌和甾醇杆菌的丰度也发生了显著变化。此外，不同代谢物和微生物之间存在高度相关性。这些发现深入了解了不同冷链储存温度和时间对羊肉品质的影响。
