Yang Feiyan, He Xudong, Wen Xin, Qu Guangfan, Zhang Hanzhi, Luo Zhang, Sun Shuguo
National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-Oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China.
College of Food Science, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, Tibet, China.
Food Chem X. 2024 Nov 8;24:101984. doi: 10.1016/j.fochx.2024.101984. eCollection 2024 Dec 30.
The changes in lipid and microbial during beef storage exert a substantial impact on the overall quality of beef. In this study, lipidomics and microbiomics were used to evaluate the effects of chilled storage (at 4 °C, CS) and superchilled storage (at -2 °C, SS) on the quality of yak tenderloin. The data revealed that TG, PS, PI, PE, and Car are the key factors contributing to the generation of undesirable odor during the storage of tenderloin. and directly affect the storage quality of yak tenderloin. Integrated analysis revealed that microbial metabolites interact with lipids, resulting in a deterioration of meat quality. These changes are mediated by , and , which regulate fatty oxidation and metabolism of PE, PI, PS, Cer, and SM. These findings have important implications for understanding the changes in quality and microbial activity of refrigerated meat and meat products.
牛肉储存过程中脂质和微生物的变化对牛肉的整体品质有重大影响。在本研究中，脂质组学和微生物组学被用于评估冷藏（4℃，CS）和过冷储存（-2℃，SS）对牦牛肉里脊品质的影响。数据显示，甘油三酯（TG）、磷脂酰丝氨酸（PS）、磷脂酰肌醇（PI）、磷脂酰乙醇胺（PE）和肉碱（Car）是里脊储存过程中产生不良气味的关键因素，直接影响牦牛肉里脊的储存质量。综合分析表明，微生物代谢产物与脂质相互作用，导致肉质恶化。这些变化由……介导，它们调节脂肪酸氧化以及PE、PI、PS、神经酰胺（Cer）和鞘磷脂（SM）的代谢。这些发现对于理解冷藏肉和肉制品的品质变化及微生物活性具有重要意义。
