| Literature DB >> 31986363 |
M D Chao1, E A Donaldson2, W Wu2, A A Welter2, T G O'Quinn2, W-W Hsu3, M D Schulte4, S M Lonergan4.
Abstract
Three chops from 20 pork carcasses were aged for 1, 8, and 21 days. Electrospray ionization-tandem mass spectrometry was used to comprehensively analyze profiles of phospholipids from each sample (n = 60). Total phospholipid quantity decreased 4-folds (P < .01) from 1 to 21 days of aging in pork loins. Phosphatidylinositol (PI) and phosphatidylserine (PS) increased by 30% and 73%, respectively, from 1 to 21 days of aging in pork loins (P < .01). This increase was mainly due to relative percentage increase from PI 38:4 (18:0-20:4) and PS 36:2 (18:0-18:2; P < .01). The results also showed that the relative percentage of lysophosphatidylcholine increased by 35% after short term aging (8d), and phosphatidic acid increased by 10-folds after extended aging (21d; P < .01). These results documented that phospholipids undergo enzymatic hydrolysis during aging, but also indicated that lipid species containing 18:2 or 20:4 within PI and PS were slightly more resistant to enzymatic hydrolysis compared with the other phospholipids.Entities:
Keywords: Aging; Hydrolysis; Lipidomics; Phospholipid; Pork
Mesh：
Substances：
Year: 2020 PMID： 31986363 PMCID： PMC7958495 DOI： 10.1016/j.meatsci.2020.108065
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209