Manful Charles F, Pham Thu H, Wheeler Evan, Nadeem Muhammad, Adigun Oludoyin A, Walsh Nicole, Thomas Raymond H
School of Science and the Environment/Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, NL, A2H 5G4, Canada.
J Food Drug Anal. 2022 Jun 15;30(2):234-251. doi: 10.38212/2224-6614.3406.
Ruminant meats contain functional lipids including fatty acid esters of hydroxy fatty acids (FAHFA), diglycerides (DG), monoacetyldiglycerides (MAcDG) and medium chain triglycerides (McTG) whose consumption in the normal diet can confer benefits for consumer health. However, very little is known concerning how meat processing techniques such as marination and grilling affect the quantity and quality of these functional lipids in ruminant meats. We used ultra high-performance liquid chromatography coupled to high resolution accurate mass tandem mass spectrometry (UHPLC-HRAM-MS/MS) to show how grilling following marination with either India or Wheat ale unfiltered beer-based marinades affected the quantity and quality of these functional lipids in ruminant meats. We observed MAcDG was completely degraded in grilled meats. Both unfiltered beer-based marinades retained higher (p < 0.05) levels of FAHFA, DG and McTG in grilled meats compared to their unmarinated counterparts. Furthermore, India ale-based marinade was more effective (p < 0.05) compared to Wheat ale-based marinade in preserving these lipids in marinated grilled beef and moose meat. Significantly, strong correlations between antioxidants, polyphenols and oxygenated terpenes present in the marinades and preserved lipid molecular species appear to suggest that antioxidants, polyphenols, and oxygenated terpenes present in the marinades could be associated with preservation of these functional lipids in the grilled meats. These findings appear to suggest that marination could preserve some of these functional lipids with India ale-based marination proving to be more effective. However, further work is required to better improve the retention of MAcDG in grilled ruminant meats. This could potentially increase consumption of FAHFA, DG, MAcDG and McTG in the diet and thereby promote consumer health.
反刍动物肉类含有功能性脂质，包括羟基脂肪酸的脂肪酸酯（FAHFA）、甘油二酯（DG）、单乙酰甘油二酯（MAcDG）和中链甘油三酯（McTG），正常饮食中食用这些功能性脂质对消费者健康有益。然而，关于腌制和烧烤等肉类加工技术如何影响反刍动物肉类中这些功能性脂质的数量和质量，我们所知甚少。我们使用超高效液相色谱与高分辨率精确质量串联质谱联用技术（UHPLC-HRAM-MS/MS）来研究用印度淡色艾尔啤酒或小麦艾尔未过滤啤酒腌制后再进行烧烤，对反刍动物肉类中这些功能性脂质的数量和质量有何影响。我们观察到MAcDG在烤肉中完全降解。与未腌制的同类相比，两种基于未过滤啤酒的腌料在烤肉中保留的FAHFA、DG和McTG水平更高（p<0.05）。此外，在腌制烤肉和驼鹿肉中，基于印度淡色艾尔啤酒的腌料在保存这些脂质方面比基于小麦艾尔啤酒的腌料更有效（p<0.05）。值得注意的是，腌料中存在的抗氧化剂、多酚和氧化萜类与保存的脂质分子种类之间存在很强的相关性，这似乎表明腌料中存在的抗氧化剂、多酚和氧化萜类可能与烤肉中这些功能性脂质的保存有关。这些发现似乎表明腌制可以保存其中一些功能性脂质，基于印度淡色艾尔啤酒的腌制被证明更有效。然而，需要进一步的研究来更好地提高MAcDG在烤反刍动物肉类中的保留率。这可能会增加饮食中FAHFA、DG、MAcDG和McTG的摄入量，从而促进消费者健康。
