Zhang Yuping, Li Jingyu, Zeng Zixu, Wei Xiangru, Brunton Nigel P, Yang Yanqing, Gao Peng, Xing Jiangtao, Li Pi, Liu Fangjie, Liu Rui, Li Qianqian, Liu Huan, Li Jianxun
School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China.
Yantai Institute of Technology, Yantai 264025, China.
Food Res Int. 2025 Jan;200:115476. doi: 10.1016/j.foodres.2024.115476. Epub 2024 Dec 1.
Raw pork is prone to oxidation and rancidity as it contains a high level of unsaturated lipid molecules. Reliable biomarkers to benchmark pork freshness and their formation have not been systematically investigated. The results indicated that the peroxide values, TVB-N and rancid volatiles dramatically increased in pork during the storage period (4 °C, 0-9 d). Concentrations of most volatile compounds with carbonyl groups were increased markedly in pork during storing, including hexanal, acetic acid, and hexadecanoic acid methyl ester. Lipidomics, volatilomics and chemometrics methods were used to discriminate the freshness of pork, among which acetic acid and PC O-20:3 emerged as the most reliable freshness biomarkers. Phospholipids and neutral lipids, including phosphatidylcholines (PC), triglycerides (TG), and phosphatidylethanolamine (PE), played a crucial role in the formation of rancid volatiles and the decreased freshness. This work will provide technical supports for the efficient storage and preservation of raw meat.
生猪肉容易氧化和酸败，因为它含有高水平的不饱和脂质分子。尚未对用于衡量猪肉新鲜度的可靠生物标志物及其形成进行系统研究。结果表明，在储存期间（4°C，0 - 9天），猪肉中的过氧化值、挥发性盐基氮和酸败挥发物显著增加。在储存过程中，猪肉中大多数含羰基的挥发性化合物浓度显著增加，包括己醛、乙酸和十六烷酸甲酯。采用脂质组学、挥发物组学和化学计量学方法来鉴别猪肉的新鲜度，其中乙酸和PC O-20:3是最可靠的新鲜度生物标志物。磷脂和中性脂质，包括磷脂酰胆碱（PC）、甘油三酯（TG）和磷脂酰乙醇胺（PE），在酸败挥发物的形成和新鲜度下降中起关键作用。这项工作将为生肉的高效储存和保鲜提供技术支持。
