Abstract
The objective of this study was to investigate, by a metabolomic approach, the effects of chilled ageing conditioning at 4°C in lamb longissimus dorsi (LD) muscles on water-soluble flavour precursors. The results showed that the content of nucleotide degradation products significantly increased (P<0.05) due to the adjusted biosynthesis of alkaloids derived from histidine and purine from day 0 to day 4. Additionally, the content of glycolytic compounds significantly increased (P<0.05) due to enhanced glycolysis, and the content of organic acid increased (P<0.05) because of the altered tricarboxylic acid cycle (TCA) from day 0 to day 4. In addition, the content of total free amino acids significantly increased (P<0.05), owing to the altered biosynthesis of amino acids from day 4 to day 8. These results are significant proof that there were quantitative changes observed in lamb flavour precursors during chilled ageing.
Highlights
IntroductionFlavour is an important quality evaluation parameter for cooked meat and is developed through a series of complex reactions among avour precursors in the raw meat [2]
Lambs are important meat-producing animals worldwide [1]
Meat shows a signi cant alteration in various chemical components like free ribose, hypoxanthine, and phosphate from the breakdown of ribonucleotides, free amino acids, and peptides through proteolysis, low molecular weight, and sugar-related metabolites by depletion of glycogen [6]. ese compounds may be used as avour precursors or intermediates to form meaty aroma during cooking [3]
Summary
Flavour is an important quality evaluation parameter for cooked meat and is developed through a series of complex reactions among avour precursors in the raw meat [2]. Of the various pro ling techniques in metabolomics, GCMS platform o ers higher resolution and sensitivity detection and convenient mass spectral data [11]. Metabolomics has been used to investigate the con nement odour of lamb and assess the spoilage of foods [12]. E method was used to detect mechanically recovered meat in food products [13], evaluate beef conservation and metabolite pro les during ageing [14,15,16], and determine the processing conditions of drycured hams [17] Metabolomics has been used to investigate the con nement odour of lamb and assess the spoilage of foods [12]. e method was used to detect mechanically recovered meat in food products [13], evaluate beef conservation and metabolite pro les during ageing [14,15,16], and determine the processing conditions of drycured hams [17]
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