| Literature DB >> 34990949 |
Xin Guo1, Di Shi1, Chengjiang Liu2, Yali Huang1, Qingling Wang1, Jingyun Wang1, Longying Pei3, Shiling Lu4.
Abstract
Six key stages in the processing of dry-cured muton ham were selected, and changes in the main lipid metabolites as well as the major pathways involved were identified using a lipidic metabolomics approach based on UPLC-MS-MS. In total, 581 lipid metabolites from 22 subclasses were identified, including 521 significantly differential lipids (p < 0.05, VIP > 1). Glycerolipids (GL) were the most abundant lipids, followed by glycerophospholipids (GP), fatty acyls (FA), and sphingolipids (SL). PCA and OPLS-DA of metabolites showed that the quality of mutton ham changed the most during the P3 fermenting stage, including TG(18:1/18:2/18:3), PE(20:5/18:1), and TG(16:1/18:1/18:4) that were significantly downregulated, and CE(20:3), FFA(24:6), LPC(20:3/0:0), and FFA(18:4) that were significantly upregulated. Moreover, glycerophospholipid metabolism and sphingolipid metabolism were the key metabolic pathways involved in the processing of dry-cured mutton ham. Our results provide a basis for quality control and product improvement of dry-cured mutton ham.Entities:
Keywords: Lipid dynamic changes; Multiple reaction monitoring (MRM); Mutton ham; Processing; Quality control
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Year: 2021 PMID： 34990949 DOI： 10.1016/j.foodchem.2021.131977
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514