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Non-target metabolomics reveals the changes of small molecular substances in duck breast meat under different preservation time.

Authors :
Liu, Hehe
Wei, Bin
Tang, Qian
Chen, Cai
Li, Yanying
Yang, Qinglan
Wang, Jianmei
Li, Junpeng
Qi, Jingjing
Xi, Yang
Hu, Jiwei
Hu, Bo
Bai, Lili
Han, Chunchun
Wang, Jiwen
Li, Liang
Source :
Food Research International. Nov2022, Vol. 161, pN.PAG-N.PAG. 1p.
Publication Year :
2022

Abstract

[Display omitted] • Non-targeted metabolomics methods were used for the first time to reveal the changes of small molecules in duck meat during long-term storage. • Nucleotides and peptides can be used as biomarkers to detect the deterioration of duck meat during long-term storage. • We demonstrated during the long-term storage of duck meat, protein catabolism, nucleotide catabolism, fat decomposition and oxidation, and carbohydrate decomposition are the primary metabolic processes for meat deterioration. Poultry products are an essential animal source of protein for humans. Many factors could destroy the balance of the poultry production chain and cause an overstock of products, which need to be stored in the frozen storage warehouse for a long time. The long-term frozen storage may affect the quality of meat products. In this study, the changes of small molecular substances were revealed in duck meat during long-term storage using non-targeted metabolomics. The results showed that compared with fresh meat, even if the meat is stored under frozen storage conditions, the number of differential metabolites of frozen storage meat continues to increase with the prolongation of storage time, indicating that the meat composition has changed significantly with the storage time increased. With the increase in storage time, the nitrogen-containing small molecular compounds in duck meat increased (carnosine and anserine, aspartic acid, and tyrosine, 1H-indole-3-acetamide, 2-Hydroxyphenethylamine, 2-Naphylamine, allocystathionine, and O-phosphoethanolamine), the nucleotides decomposition process strengthened (IMP and AMP, GMP and UMP), and the content of organic acid increased (5-hydroxy indole acetic acid, 5-hydroxypentanoic acid and phenylacetate, taurine) and carbohydrate (1-O-sinapoyl-beta-d-glucose, 4-O-beta- d -glucopyranosyl- d -mannose, and alpha- d -glucose). These small molecular substances can be used as biomarkers to detect long-term stored duck meat deterioration. KEGG enrichment analysis showed that protein catabolism, nucleotide catabolism, fat decomposition and oxidation, and carbohydrate decomposition were the main metabolic processes of meat deterioration during the long-term storage of duck meat. In addition, Non-target metabolome technology is a powerful tool to reveal the meat deterioration process during long-term storage systematically. This study provided a reference for optimizing domestic poultry meat storage methods and ensuring food safety. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
09639969
Volume :
161
Database :
Academic Search Index
Journal :
Food Research International
Publication Type :
Academic Journal
Accession number :
159384677
Full Text :
https://doi.org/10.1016/j.foodres.2022.111859