Cao Qiongfang, Fan Xiankang, Xu Jue, Shi Zihang, Wang Wei, Wang Zhaoshan, Sun Yangying, Xia Qiang, Zhou Changyu, Pan Daodong
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China.
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China.
Food Chem. 2025 Jan 15;463(Pt 2):141388. doi: 10.1016/j.foodchem.2024.141388. Epub 2024 Sep 23.
Microorganisms and lipids always interact in a complex way in the meat matrix, which affects the flavor of meat products. This study aimed to examine the impact of complex fermentation with distinct microorganisms on fat oxidation, lipid profile, and the biochemical pathways involved in flavor substance formation. GC-MS analysis revealed that 12 key volatile substances including hexanal, heptanal, benzeneacetaldehyde, decanal, 1-nonanol, 1-hexanol, 1-octen-3-ol were responsible for the flavor variations in geese. Lipidomics analysis of three groups identified 440 lipid molecules, with triglycerides and glycerophospholipids being the most abundant categories. Spearman correlation analysis showed that 4 key volatile substances exhibited positive correlations with lysophosphatidylethanolamines, lysophosphatidycholines, phosphatidylcholines, phosphatidylethanolamines. The data presented herein facilitate an understanding of the lipid dynamics during fermentation and provide insights into the potential for controlling the flavor quality of fermented air-dried meat products.
微生物和脂质在肉类基质中总是以复杂的方式相互作用，这会影响肉制品的风味。本研究旨在考察不同微生物的复合发酵对脂肪氧化、脂质谱以及风味物质形成所涉及的生化途径的影响。气相色谱 - 质谱联用分析表明，包括己醛、庚醛、苯乙醛、癸醛、1 - 壬醇、1 - 己醇、1 - 辛烯 - 3 - 醇在内的12种关键挥发性物质导致了鹅肉风味的变化。对三组样本的脂质组学分析鉴定出440种脂质分子，其中甘油三酯和甘油磷脂是含量最丰富的类别。斯皮尔曼相关性分析表明，4种关键挥发性物质与溶血磷脂酰乙醇胺、溶血磷脂酰胆碱、磷脂酰胆碱、磷脂酰乙醇胺呈正相关。本文所呈现的数据有助于理解发酵过程中的脂质动态变化，并为控制发酵风干肉制品风味品质的潜力提供见解。
