摘要
以宁夏滩羊背最长肌为研究对象,采用超高效液相色谱-质谱法分析4℃时宰后成熟期为0、4 d和8 d滩羊背最长肌的差异代谢物,研究不同成熟期风味特征代谢物的种类和相对含量变化,探讨成熟对滩羊肉中风味前体物质代谢途径的变化影响。结果表明,成熟第4天,差异代谢物中风味前体物质如碳水化合物、有机酸类代谢显著,而成熟第8天氨基酸类、核酸类及脂类物质代谢显著。随着成熟时间的延长,柠檬酸、β-柠檬酰基-L-谷氨酸、N-乙酰基-L-蛋氨酸、D-苯丙氨酸、组氨精氨酸和二十碳五烯酸等呈味特征物质相对含量明显增加。在成熟过程中,主要通过戊糖磷酸代谢、三羧酸循环、氨基酸合成和嘌呤代谢调节和控制风味前体物质的变化。研究结果可为进一步阐明滩羊肉成熟对风味调控机制提供科学依据。
The study aimed to examine the effects of postmortem ageing on the type and contents of characteristic flavor metabolites and on the metabolic pathways of flavor precursors in the Longissimus dorsi muscle of Tan sheep.Metabolites that differed among the samples aged at 4℃for 0,4 and 8 day were identified by ultra-high performance liquid chromatography-mass spectrometry.The results showed that among the differential metabolites,flavor precursors such as carbohydrates and organic acids metabolism significantly changed on day 4 and amino acids,nucleic acids and lipids on day 8.The flavor metabolites such as citric acid,beta-citryl-L-glutamic acid,N-acetyl-L-methionine,D-phenylalanine,histidinylarginine and eicosapentaenoic acid increased with prolonged ageing.Pentose phosphate metabolism,the tricarboxylic acid cycle,the synthesis of amino acid and purine metabolism were the key metabolic pathways related to the formation of flavor precursors.The study may provide scientific evidence for further study on the role of postmortem ageing in regulating the flavor of Tan sheep mutton.
作者
尤丽琴
罗瑞明
苑昱东
李子欣
YOU Liqin;LUO Ruiming;YUAN Yudong;LI Zixin(College of Agriculture,Ningxia University,Yinchuan 750021,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第8期171-176,共6页
Food Science
基金
国家自然科学基金地区科学基金项目(31860427)。
关键词
滩羊肉
成熟
代谢组学
风味前体物
代谢途径
Tan sheep meat
ageing
metabolomics
flavor precursors
metabolic pathways
