Novel insights into whey protein among Yak, Yellow Cattle, and Cattle-Yak milk

Li, Yufang; Li, Shijun; Zhao, Xingwen; Shi, Chongying; Chai, Yunmei; Huang, Aixiang; Shi, Yanan

doi:10.1016/j.fochx.2024.101384

Food Chemistry: X

2024

DOI: 10.1016/j.fochx.2024.101384

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Novel insights into whey protein among Yak, Yellow Cattle, and Cattle-Yak milk

Yufang Li,

Shijun Li,

Xingwen Zhao

et al.

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2024

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Cited by 2 publications

References 48 publications

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Characteristic lipids and their potential functions generated during the aging process of yak ghee

Li,

He,

Zheng

et al. 2024

LWT

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Characteristic lipids and their potential functions generated during the aging process of yak ghee

Li,

He,

Zheng

et al. 2024

LWT

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The Combined Analysis of GC-IMS and GC-MS Reveals the Differences in Volatile Flavor Compounds between Yak and Cattle-Yak Meat

Zhang,

Cao,

Wang

et al. 2024

Foods

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In order to investigate the composition and differences in volatile organic compounds (VOCs) in yak and cattle-yak meat and determine the key metabolites and metabolic pathways related to flavor formation. In this study, the VOCs and non-volatile metabolites in Longissimus dorsi muscle of two groups of samples were detected and analyzed by gas chromatography–ion migration spectrometry (GC-IMS) and gas chromatography–mass spectrometry (GC-MS). The results showed that 31 VOCs were identified by GC-IMS, including 5 alcohols, 5 ketones, 5 esters, 3 aldehydes, 2 furans, 2 hydrocarbons, 1 amine, 1 acid, 1 thiazole, 1 pyrazine, and 5 others. Most of them were alcohols, ketones, esters, and aldehydes. A total of 75 non-volatile metabolites with significant differences were obtained by GC-MS screening, among which amino acid contents such as serine, glycine, phenylalanine, and aspartic acid were significantly up-regulated in cattle-yak, and glutamic acid and tyrosine were significantly up-regulated in yak. The non-volatile differential metabolites in the two groups were significantly enriched in the metabolic pathways of arginine biosynthesis and oxidative phosphorylation. By combining GC-IMS and GC-MS, this study comprehensively and intuitively reflected the differences in VOCs between yak and cattle-yak meat, and clarified the metabolomic reasons for the differences in VOCs, so as to provide a theoretical basis for meat quality improvement.

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Novel insights into whey protein among Yak, Yellow Cattle, and Cattle-Yak milk

Cited by 2 publications

References 48 publications

Characteristic lipids and their potential functions generated during the aging process of yak ghee

Characteristic lipids and their potential functions generated during the aging process of yak ghee

The Combined Analysis of GC-IMS and GC-MS Reveals the Differences in Volatile Flavor Compounds between Yak and Cattle-Yak Meat

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