Characterizing membrane phospholipid hydrolysis of pork loins throughout three aging periods

被引：20
作者：
Chao, M. D. [1 ]
Donaldson, E. A. [1 ]
Wu, W. [1 ]
Welter, A. A. [1 ]
O'Quinn, T. G. [1 ]
Hsu, W-W [2 ]
Schulte, M. D. [3 ]
Lonergan, S. M. [3 ]
机构：
[1] Kansas State Univ, Dept Anim Sci & Ind, Manhattan, KS 66506 USA
[2] Kansas State Univ, Dept Stat, Manhattan, KS 66506 USA
[3] Iowa State Univ, Dept Anim Sci, Ames, IA 50011 USA
来源：
MEAT SCIENCE | 2020年 / 163卷
基金：
美国国家科学基金会;
关键词：
Lipidomics; Pork; Phospholipid; Aging; Hydrolysis; FATTY-ACID-COMPOSITION; SKELETAL-MUSCLE; MEAT QUALITY; Z-DISKS; LIPIDS; BEEF; METABOLITES; LIBERATION; TENDERNESS; OXIDATION;
D O I：
10.1016/j.meatsci.2020.108065
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Three chops from 20 pork carcasses were aged for 1, 8, and 21 days. Electrospray ionization-tandem mass spectrometry was used to comprehensively analyze profiles of phospholipids from each sample (n = 60). Total phospholipid quantity decreased 4-folds (P < .01) from 1 to 21 days of aging in pork loins. Phosphatidylinositol (PI) and phosphatidylserine (PS) increased by 30% and 73%, respectively, from 1 to 21 days of aging in pork loins (P < .01). This increase was mainly due to relative percentage increase from PI 38:4 (18:0-20:4) and PS 36:2 (18:0-18:2; P < .01). The results also showed that the relative percentage of lysophosphatidylcholine increased by 35% after short term aging (8d), and phosphatidic acid increased by 10-folds after extended aging (21d; P < .01). These results documented that phospholipids undergo enzymatic hydrolysis during aging, but also indicated that lipid species containing 18:2 or 20:4 within PI and PS were slightly more resistant to enzymatic hydrolysis compared with the other phospholipids.
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页数：11
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