Effect of Chilled Ageing Conditioning at 4°C in Lamb Longissimus Dorsi Muscles on Water-Soluble Flavour Precursors as Revealed by a Metabolomic Approach. (2nd September 2019)

• Record Type: Journal Article
• Authors: You, Liqin; Luo, Ruiming
• Other Names: Braghieri Ada Guest Editor.
• Is Part Of: Journal of food quality. Volume 2019(2019)
• Publication Date: 2019-09-02
• Subjects: Food industry and trade -- Quality control -- Periodicals; Food industry and trade -- Standards -- Periodicals; Food -- Periodicals; 664.07
• DOI: 10.1155/2019/4529830
• Languages: English
• ISSNs: 0146-9428

Abstract

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.