Effect of Chilled Ageing Conditioning at 4°C in Lamb Longissimus Dorsi Muscles on Water-Soluble Flavour Precursors as Revealed by a Metabolomic Approach
Joint Authors
Source
Issue
Vol. 2019, Issue 2019 (31 Dec. 2019), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2019-09-02
Country of Publication
Egypt
No. of Pages
7
Abstract EN
The objective of this study was to investigate, by a metabolomic approach, the effects of chilled ageing conditioning at 4°C in lamb longissimus dorsi (LD) muscles on water-soluble flavour precursors.
The results showed that the content of nucleotide degradation products significantly increased (P<0.05) due to the adjusted biosynthesis of alkaloids derived from histidine and purine from day 0 to day 4.
Additionally, the content of glycolytic compounds significantly increased (P<0.05) due to enhanced glycolysis, and the content of organic acid increased (P<0.05) because of the altered tricarboxylic acid cycle (TCA) from day 0 to day 4.
In addition, the content of total free amino acids significantly increased (P<0.05), owing to the altered biosynthesis of amino acids from day 4 to day 8.
These results are significant proof that there were quantitative changes observed in lamb flavour precursors during chilled ageing.
American Psychological Association (APA)
You, Liqin& Luo, Ruiming. 2019. Effect of Chilled Ageing Conditioning at 4°C in Lamb Longissimus Dorsi Muscles on Water-Soluble Flavour Precursors as Revealed by a Metabolomic Approach. Journal of Food Quality،Vol. 2019, no. 2019, pp.1-7.
https://search.emarefa.net/detail/BIM-1174385
Modern Language Association (MLA)
You, Liqin& Luo, Ruiming. Effect of Chilled Ageing Conditioning at 4°C in Lamb Longissimus Dorsi Muscles on Water-Soluble Flavour Precursors as Revealed by a Metabolomic Approach. Journal of Food Quality No. 2019 (2019), pp.1-7.
https://search.emarefa.net/detail/BIM-1174385
American Medical Association (AMA)
You, Liqin& Luo, Ruiming. Effect of Chilled Ageing Conditioning at 4°C in Lamb Longissimus Dorsi Muscles on Water-Soluble Flavour Precursors as Revealed by a Metabolomic Approach. Journal of Food Quality. 2019. Vol. 2019, no. 2019, pp.1-7.
https://search.emarefa.net/detail/BIM-1174385
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1174385