Comparing GC–MS, HPLC and 1H NMR analysis of beef longissimus dorsi tissue extracts to determine the effect of suspension technique and ageing

Graham, Stewart F.; Farrell, David; Kennedy, Terry; Gordon, Alan; Farmer, L.J.; Elliott, Christopher T.; Moss, B.W.

doi:10.1016/j.foodchem.2012.03.047

Cited by 26 publications

(8 citation statements)

References 16 publications

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“…Phase and baseline corrections were manually adjusted on the software. The signal assignments were performed by comparison with the published data for beef samples 13, 24 . For the assignment of unreported signals, we predicted candidate compounds using the Biological Magnetic Resonance Bank (BMRB) 46 .…”

Section: Methodsmentioning

confidence: 99%

“…Several analytical techniques, such as gas-chromatography or liquid-chromatography coupled with mass spectrometry (GC-MS or LC-MS) and nuclear magnetic resonance (NMR) spectroscopy, are required to measure diverse types of low molecular weight metabolites, such as sugars, amino acids, nucleotides, lipids and aromatic compounds 12 . These techniques are often combined with chemometric analysis to evaluate the beef quality parameters 13 . NMR is a high-throughput analytical technique that enables simultaneous and reproducible detection of a large number of metabolites and systematic metabolic changes in biological samples 14–18 .…”

Section: Introductionmentioning

confidence: 99%

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NMR-based metabolomics for simultaneously evaluating multiple determinants of primary beef quality in Japanese Black cattle

Kodani

Miyakawa

Komatsu³

et al. 2017

Sci Rep

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Analytical methodologies to comprehensively evaluate beef quality are increasingly needed to accelerate improvement in both breeding and post-mortem processing. Consumer palatability towards beef is generally attributed to tenderness, flavor, and/or juiciness. These primary qualities are modified by post-mortem aging and the crude content and fatty acid composition of intramuscular fat. In this study, we report a nuclear magnetic resonance (NMR)-based metabolic profiles of Japanese Black cattle to evaluate the compositional attributes of intramuscular fat and the long-term post-mortem aging. The unsaturation degree of triacylglycerol was estimated by the 1H NMR spectra and was correlated with the content ratio of unsaturated fatty acids (R 2 = 0.944) and the melting point of intramuscular fat (R 2 = 0.871). NMR-detected profiles of water-soluble metabolites revealed overall metabolic change (R 2 = 0.951) and several metabolites (R 2 > 0.818) linearly correlated with long-term aging duration, which can be used to evaluate the aging rate and aging duration of beef. This approach also provided the pH profile during aging, which is related to the water-holding capacity of beef. Thus, NMR-based metabolomics has the potential to evaluate multiple parameters related to the beef qualities of Japanese Black cattle.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

NMR-based metabolomics for simultaneously evaluating multiple determinants of primary beef quality in Japanese Black cattle

Kodani

Miyakawa

Komatsu³

et al. 2017

Sci Rep

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“…Between them, NMR can provide intact chemical information without derivatization [13]. Several NMR studies combined with multivariable analyses have been reported on the metabolic profiles of during beef aging [14,15]. However, to our knowledge, there are no studies reported about metabolic changes in the crust of beef during the aging period.…”

Section: Of 14mentioning

confidence: 99%

Characteristic Metabolic Changes of the Crust from Dry-Aged Beef Using 2D NMR Spectroscopy

Kim

Baek

et al. 2020

Molecules

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Two-dimensional quantitative nuclear magnetic resonance (2D qNMR)-based metabolomics was performed to understand characteristic metabolic profiles in different aging regimes (crust from dry-aged beef, inner edible flesh of dry-aged beef, and wet-aged beef striploin) over 4 weeks. Samples were extracted using 0.6 M perchlorate to acquire polar metabolites. Partial least squares-discriminant analysis showed a good cumulative explained variation (R2 = 0.967) and predictive ability (Q2 = 0.935). Metabolites of crust and aged beef (dry- and wet-aged beef) were separated in the first week and showed a completely different aspect in the second week via NMR-based multivariable analyses. Moreover, NMR-based multivariable analyses could be used to distinguish the method, degree, and doneness of beef aging. Among them, the crust showed more unique metabolic changes that accelerated proteolysis (total free amino acids and biogenic amines) and inosine 5′-monophosphate depletion than dry-aged beef and generated specific microbial catabolites (3-indoxyl sulfate) and γ-aminobutyric acid (GABA), while asparagine, glutamine, tryptophan, and glucose in the crust were maintained or decreased. Compared to the crust, dry-aged beef showed similar patterns of biogenic amines, as well as bioactive compounds and GABA, without a decrease in free amino acids and glucose. Based on these results, the crust allows the inner dry-aged beef to be aged similarly to wet-aged beef without microbial effects. Thus, 2D qNMR-based metabolomic techniques could provide complementary information about biochemical factors for beef aging.

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“…characterised changes in the chemical components of beef meat during storage by 1 H NMR. Researchers have much effort to determine the variations that occurred during ageing of meat by 1 H NMR‐based metabonomics . No study, however, has been done to determine the influence of different processes on the variations of metabolite composition of marinated meat in soy sauce.…”

Section: Introductionmentioning

confidence: 99%

Metabonomics profiling of marinated meat in soy sauce during processing

Yang

Pan

et al. 2017

J Sci Food Agric

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Comparing GC–MS, HPLC and 1H NMR analysis of beef longissimus dorsi tissue extracts to determine the effect of suspension technique and ageing

Cited by 26 publications

References 16 publications

NMR-based metabolomics for simultaneously evaluating multiple determinants of primary beef quality in Japanese Black cattle

NMR-based metabolomics for simultaneously evaluating multiple determinants of primary beef quality in Japanese Black cattle

Characteristic Metabolic Changes of the Crust from Dry-Aged Beef Using 2D NMR Spectroscopy

Metabonomics profiling of marinated meat in soy sauce during processing

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