Effects of ultrasound-assisted thawing on lamb meat quality and oxidative stability during refrigerated storage using non-targeted metabolomics

被引：25
作者：
Xu, Chenchen [1 ]
Zang, Mingwu [1 ,2 ]
Qiao, Xiaoling [1 ]
Wang, Shouwei [1 ]
Zhao, Bing [1 ]
Shi, Yuxuan [1 ]
Bai, Jing [1 ]
Wu, Jiajia [1 ]
机构：
[1] Beijing Acad Food Sci, China Meat Res Ctr, Beijing Key Lab Meat Proc Technol, Beijing 100068, Peoples R China
[2] Beijing Acad Food Sci, China Meat Res Ctr, 70 yangqiao, Beijing 100068, Peoples R China
来源：
ULTRASONICS SONOCHEMISTRY | 2022年 / 90卷
关键词：
Lamb; Metabolomics; Ultrasound-assisted thawing; Meat quality; Protein oxidation; MUSCLE; PH; METABOLITE; PROFILES; SYSTEM;
D O I：
10.1016/j.ultsonch.2022.106211
中图分类号：
O42 [声学];
学科分类号：
070206 ; 082403 ;
摘要：
The aim of this study was to evaluate the changes of ultrasound-assisted thawing on lamb meat quality and differential metabolite profiles during refrigerated storage. Compared with flow water thawing (FW), pH, a*, C*, and sulfhydryl content of lamb were significantly increased, while L*, drip loss and cooking loss were significantly decreased after ultrasound-assisted thawing (UT). On day 1 (UT1 and FW1) and day 7 (UT7 and FW7) in the UT and FW groups, principal component analysis explained 42.22% and 39.25% of the total variance. In this study, 44 (UT1 and FW1) and 47 (UT7 and FW7) differentially expressed metabolites were identified, including amino acids, carbohydrates and their conjugates, nucleic acids, carbonyl compounds and others. The results of this study provide data to clarify the differences between UT and FW, and lay a foundation for the application of ultrasound-assisted thawing in the meat industry.
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页数：9
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