LC-MS/MS-based metabolomics and sensory evaluation characterize metabolites and texture of normal and spoiled dry-cured hams

Liao, Renyong; Xia, Qiang; Zhou, Changyu; Geng, Fang; Wang, Ying; Sun, Yangying; He, Jun; Pan, Daodong; Cao, Jinxuan

doi:10.1016/j.foodchem.2021.131156

Cited by 61 publications

(35 citation statements)

References 39 publications

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“…Among the metabolites are reactants, intermediates, and end-products of the metabolism [ 16 ]. Several different analytical techniques are used to measure metabolites, while nuclear magnetic resonance (NMR) [ 2 ], gas chromatography-mass spectrometry (GC–MS) [ 17 ], and liquid chromatography-mass spectrometry (LC–MS) [ 18 ] are the most commonly used. Nuclear magnetic resonance-based metabonomics analysis of the metabolic mechanisms of boneless dry-cured hams have shown that amino acids, organic acids, and nucleotide derivatives are the major contributors to taste [ 19 ].…”

Section: Introductionmentioning

confidence: 99%

Sensory Properties and Main Differential Metabolites Influencing the Taste Quality of Dry-Cured Beef during Processing

Wang

et al. 2022

Foods

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This study adopted widely targeted high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) metabolomics and multivariate data analysis methods to evaluate the correlation between changes in metabolites and their taste formation in dry-cured beef during processing. The physicochemical profile changed significantly in the maturity period (RG), especially due to the continuous hydrolysis and oxidation of proteins. The sensory characteristic of dry-cured beef was highest in saltiness, umami, overall taste, and after-taste in RG. Overall, 400 metabolites were mainly identified, including amino acids, peptides, organic acids, and their derivatives, nucleotides, and their metabolites, as well as carbohydrates. Cysteine and succinic acid were significantly up-regulated during the process of dry-curing beef compared to the control group (CG). Moreover, glutamine and glutathione were significantly down-regulated in the fermentation period (FG) and in RG. Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis revealed that glyoxylate and dicarboxylate metabolism, glutathione metabolism, alanine, aspartate, and glutamate metabolism, arginine biosynthesis, taurine, and hypotaurine metabolism were the main metabolic pathways influencing the taste of dry-cured beef during processing. Results of correlation analysis revealed that umami is positively correlated with salty, L-cysteine, L-arginine, inosine, creatinine, and succinic acid. Our study results provide a better understanding of the changes in taste substances and will contribute to quality evaluation of dry-cured beef.

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Section: Introductionmentioning

confidence: 99%

Sensory Properties and Main Differential Metabolites Influencing the Taste Quality of Dry-Cured Beef during Processing

Wang

et al. 2022

Foods

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“…Furthermore, the sensory study data of the acceptance of hams and the presence of some amino acid derivatives and small peptides have been correlated as components to distinguish defective and normal hams. [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Salt Reduction on the Quality of Boneless Dry-Cured Ham from Iberian and White Commercially Crossed Pigs

Muñoz-Rosique¹,

Salazar

Tapiador³

et al. 2022

Foods

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Iberian dry-cured ham has great value in a traditional Spanish diet, although experts have recommended its consumption should be reduced because of its high salt content and link to cardiovascular diseases. Eighteen boneless Iberian hams (RIB), eighteen boneless white commercially crossed pig hams (RWC), and eighteen traditionally salted and processed Iberian hams (TIB) were manufactured to check whether the breed (RIB vs. RWC) or the processing (RIB vs. TIB) affects their physical–chemical and sensory characteristics. Moisture, protein, total nitrogen, nonprotein nitrogen, proteolysis index, NaCl, and ash contents were higher in RWC, contrary to the fat values, which were more than double in RIB. All macrominerals, except Ca, were affected by the processing stage and breed, whereas only the micromineral Zn was higher in RWC. The breed did not affect the free amino acid content; however, the total content was slightly higher in RWC. Regarding the manufacturing process, the deboning of RIB allowed the reduction of salt by over 30%. However, the microbiological stability was not affected, resulting in a safe product. Although deboning and salt reduction significantly affect the hardness, adhesiveness, deformation, and elasticity of dry-cured hams, consumers value all sensory parameters with higher scores in RIB.

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“…These nutrients can also be used for microbial growth and further metabolized into compounds such as organic acids, sulfur compounds, bioamines, and other substances characteristic of meat spoilage [ 42 ]. Liao et al (2022) reported that amino acid derivatives and oligopeptides derived from protein degradation were the key components to distinguish spoiled and normal hams [ 43 ]. Many free amino acids are closely related to meat flavor and can be used as indicators of meat freshness.…”

Section: Resultsmentioning

confidence: 99%

Proteomics and Metabolomics Profiling of Pork Exudate Reveals Meat Spoilage during Storage

et al. 2022

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Previous studies have evaluated pork quality by omics methods. However, proteomics coupled with metabolomics to investigate pork freshness by using pork exudates has not been reported. This study determined the changes in the profiles of peptides and metabolites in exudates from pork stored at different temperatures (25, 10, 4, and −2 °C). Multivariate statistical analysis revealed similar changes in profiles in exudates collected from pork stored at −2 and 4 °C, and additional changes following storage at higher temperatures. We identified peptides from 7 proteins and 30 metabolites differing in abundance between fresh and spoiled pork. Significant correlations between pork quality and most of the peptides from these 7 proteins and 30 metabolites were found. The present study provides insight into changes in the peptide and metabolite profiles of exudates from pork during storage at different temperatures, and our analysis suggests that such changes can be used as markers of pork spoilage.

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LC-MS/MS-based metabolomics and sensory evaluation characterize metabolites and texture of normal and spoiled dry-cured hams

Cited by 61 publications

References 39 publications

Sensory Properties and Main Differential Metabolites Influencing the Taste Quality of Dry-Cured Beef during Processing

Sensory Properties and Main Differential Metabolites Influencing the Taste Quality of Dry-Cured Beef during Processing

Effect of Salt Reduction on the Quality of Boneless Dry-Cured Ham from Iberian and White Commercially Crossed Pigs

Proteomics and Metabolomics Profiling of Pork Exudate Reveals Meat Spoilage during Storage

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