Integrated Lipidomic and Metabolomics Analysis Revealing the Effects of Frozen Storage Duration on Pork Lipids

Abstract

Frozen storage is an important strategy to maintain meat quality for long-term storage and transportation. Lipid oxidation is one of the predominant causes of the deterioration of meat quality during frozen storage. Untargeted lipidomic and targeted metabolomics were employed to comprehensively evaluate the effect of frozen duration on pork lipid profiles and lipid oxidative products including free fatty acids and fatty aldehydes. A total of 688 lipids, 40 fatty acids and 14 aldehydes were successfully screened in a pork sample. We found that ether-linked glycerophospholipids, the predominant type of lipids, gradually decreased during frozen storage. Of these ether-linked glycerophospholipids, ether-linked phosphatidylethanolamine and phosphatidylcholine containing more than one unsaturated bond were greatly influenced by frozen storage, resulting in an increase in free polyunsaturated fatty acids and fatty aldehydes. Among these lipid oxidative products, decanal, cis-11,14-eicosenoic acid and cis-5,8,11,14,17-dicosapentaenoic acid can be considered as potential indicators to calculate the freezing time of unknown frozen pork samples. Moreover, over the three-month frozen storage, the first month was a rapid oxidation stage while the other two months were a slow oxidation stage.

Influence of Nigella sativa L. Oil Addition on Physicochemical and Sensory Properties of Freezer-Stored Ground Pork for Pâté

“…Therefore, after the thawing process, they can lead to secondary lipid oxidation [42]. Similar tendencies during pork storage were observed in studies by Medić et al [43], Feng et al [44], and Shimizu and Iwamoto [45]. The change index analysis of the fatty acid profile shows that the addition of butylated hydroxyanisole during storage (−20 °C, after one and two months) contributed to an increased loss of PUFAs compared to the other variants tested.…”

Evaluation of the flavor profiles of Yanbian-style sauced beef from differently treated raw beef samples

“…In our study, the lower fatty acid content observed in FRSB may be attributed to acid oxidation during freezing. This effect may be exacerbated by ice crystal formation during freezing and subsequent muscle cell rupture during thawing ( Feng et al, 2022 ), as some fatty acids within cells undergo oxidation under enzymatic action and leak out during the thawing process, resulting in a decrease in their content ( He et al, 2021 ). These findings are consistent with the study by Al-Dalali, Li, and Xu (2022b) , reporting that during decompartmentalization occurring in the processes of meat freezing, thawing, and cooking, different redox enzymes, such as cytochromes, facilitate the oxidation of SFAs and monounsaturated fatty acids (MUFAs) into flavor-active compounds, such as aldehydes and alcohols, resulting in a reduction in the fatty acid content.…”

Untargeted Lipidomics Reveal Quality Changes in High-Moisture Japonica Brown Rice at Different Storage Temperatures

“…Until now, lipidomics have been widely applied to analyze lipid component profile analyses for food processing research, food preservation research, food nutrition, and health research [14], as well as food storage [15]. For example, Feng et al [16] revealed the trends of lipid subclasses, FAV, total fatty acids, and aliphatic aldehydes in pork with freezing time using untargeted lipidomics and metabolomics techniques. Concepcion et al [17] applied untargeted lipidomics technology to rice research and revealed the role of specific lipids in rice texture.…”