Effect of Chilled Ageing Conditioning at 4°C in Lamb Longissimus Dorsi Muscles on Water-Soluble Flavour Precursors as Revealed by a Metabolomic Approach

You, Le-Xing; Luo, Ruiming

doi:10.1155/2019/4529830

Cited by 6 publications

(4 citation statements)

References 30 publications

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“…Many studies showed that apoptosis improves the tenderness of meat effectively (Huang et al ., 2009; Wang et al ., 2018). Previously, we found that the accumulation of IMP and amino acids occurred in the later stage of ageing rather than in the early stage (You & Luo, 2019). This could be due to apoptosis associated with an IMP increase (Ferrari et al ., 1998).…”

Section: Discussionmentioning

confidence: 85%

Regulatory role of mitochondrial genes in the tenderisation of lamb meat during postmortem ageing

Chen

Liu

Luo

2022

Int J of Food Sci Tech

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The tenderness of mutton is one of the qualities of prime lamb meat. This study investigated the effects of postmortem time on different meat quality parameters and examined the transcriptome involved in the tenderisation of lamb meat during postmortem ageing. Results showed that the pH value and adenosine triphosphate (ATP) levels considerably decreased in the early stage (0–4 days) of postmortem ageing, whereas caspases‐3 activities increased (0–4 days). The pH value notably increased in the later stage (4–8 days), while ATP levels and caspases‐3 activities decreased (4–8 days). The transcriptional changes at the early stage of ageing (0–4 days) play important regulatory roles in translation and hydrogen transmembrane transport. Mitochondrial genes, ATP synthase F0 subunit 6, cytochrome c oxidase subunit I, cytochrome c oxidase subunit II, and cytochrome b were identified as the core genes associated with Tan lamb tenderness. In conclusion, mitochondrial genes most likely contribute to lamb meat tenderness as they affect the activation of caspase‐3.

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Section: Discussionmentioning

confidence: 85%

Regulatory role of mitochondrial genes in the tenderisation of lamb meat during postmortem ageing

Chen

Liu

Luo

2022

Int J of Food Sci Tech

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“…The sample derivation was completed following the experimental protocols of You and Luo ( 2019 ). Each sample (30 mg) was transferred to a 1.5‐mL Eppendorf tube, treated with 2‐chloro‐l‐phenylalanine (20 μ l, 0.3 mg/ml, Hengbai Biotechnology Co., Ltd., Shanghai, China) in methanol (CNW Technologies GmbH, Düsseldorf, Germany), and ground (60 HZ, 120 s) after being stored at −80 ºC for 2 min, and added with 120 μ l of chloroform.…”

Section: Methodsmentioning

confidence: 99%

Proteomics and metabolomics combined study on endopathic changes of water‐soluble precursors in Tan lamb during postmortem aging

Chen

You

Luo

2022

Food Science & Nutrition

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Tan lamb is highly recommended breed in China. It is of great significance to understand the underlying mechanism of how water‐soluble flavor precursors metabolize in Tan lamb muscles during the postmortem aging period. In this study, we investigated the muscle pH, lactate dehydrogenase (LDH) activity, and the variations in water‐soluble flavor‐related metabolites. The proteome changes were profiled to provide insights into the biochemical changes affecting accumulation of water‐soluble flavor precursors in different aging stages (days 0, 4, and 8). The results indicated that pH value considerably decreased from day 0 to day 4, and increased from day 4 to day 8 (p < .05). The activity of LDH significantly increased from day 0 to day 4, and decreased from day 4 to day 8 (p < .05). Postmortem glycolysis was activated in 4 days, which directly affected the variations in metabolic enzymes and triggered the accumulation of flavor‐related carbohydrates. The free amino acids accumulated due to hydrolysis of structural proteins, with 3‐hydroxy‐L‐proline, aspartic acid, and methionine increasing from day 0 to day 4, and aspartic acid, serine, threonine, tyrosine, phenylalanine, and D‐phenylalanine from day 4 to day 8. The inosine and hypoxanthine accumulated due to the degradation of ATP. The results of the present study provide insightful information, revealing the differences in biochemical attributes in Tan lamb muscles caused by postmortem aging.

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“…Similar to the present study, Koutsidis, Elmore, Oruna-Concha, Campo, Wood and Mottram [21] reported that free amino acids like threonine, phenylalanine, isoleucine contributed to brown/roasted flavour of beef, which were desirable to consumers. Moreover, free amino acids like tyrosine, phenylalanine, and threonine contributed to the tenderisation and flavour enhancement in lamb longissimus dorsi muscles treated with chilled ageing conditioning at 4 • C on the 8th day of storage [26].…”

Section: Chilled Samplesmentioning

confidence: 98%

Pulsed Electric Field (PEF) Processing of Chilled and Frozen-Thawed Lamb Meat Cuts: Relationships between Sensory Characteristics and Chemical Composition of Meat

Kantono

Hamid

Chadha

et al. 2021

Foods

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The effect of PEF processing and chilled storage on the volatile composition and sensory properties of chilled and frozen lamb cuts was investigated in this study. Results showed that PEF-treated chilled and frozen lamb cuts varied in temporal flavour attributes with storage. Storage for 7 days resulted in oxidized flavour, while PEF treatments for all chilled and frozen cuts were associated with browned and livery flavour attributes. Partial least squares regression (PLSR) was applied to determine the predictive relationships between the volatile composition, fatty acid and amino acid profiles, and sensory responses for PEF treated lamb cuts. The results showed that some volatile compounds (2-nonanone, 2-pentylfuran, pyrrole, methyl pyrazine, 2-ethyl-3-methyl pyrazine, and thiophene) correlated well with the meaty and juicy flavour of PEF treated frozen lamb cuts. In PEF treated chilled lamb cuts, meaty and juicy flavours were associated with the presence of fatty acids (C18:0, SFA, 20:5(n-3), and n-3). In contrast, livery and browned perception of both PEF processed chilled and frozen lamb cuts were associated with the presence of amino acids (threonine, phenylalanine, isoleucine, tyrosine, and methionine), and some volatile compounds (heptanal, 2-ethylfuran, pyridine, dimethyl disulphide, dimethyl trisulphide, and 3,5-diethyl-2-methyl pyrazine). Overall, these results imply that careful consideration of type of meat cuts, PEF pre-treatment, and storage are important when subjecting lamb meat to PEF processing.

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Effect of Chilled Ageing Conditioning at 4°C in Lamb Longissimus Dorsi Muscles on Water-Soluble Flavour Precursors as Revealed by a Metabolomic Approach

Cited by 6 publications

References 30 publications

Regulatory role of mitochondrial genes in the tenderisation of lamb meat during postmortem ageing

Regulatory role of mitochondrial genes in the tenderisation of lamb meat during postmortem ageing

Proteomics and metabolomics combined study on endopathic changes of water‐soluble precursors in Tan lamb during postmortem aging

Pulsed Electric Field (PEF) Processing of Chilled and Frozen-Thawed Lamb Meat Cuts: Relationships between Sensory Characteristics and Chemical Composition of Meat

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