Evaluation of the effect of different breeds and aging methods on 2 sensory characteristics in aged beef by metabolomic analysis
學生姓名:
游沁珊
指導教授:
陳詠宗
學期:
112下
摘 要:
This study used two-dimensional quantitative nuclear magnetic resonance (2D qNMR) metabolomic technology to analyze the metabolic characteristics of different parts of dry-aged beef (including crust, dry-aged, and wet-aged beef loin muscle) for four weeks. Metabolites in the samples were extracted and subjected to partial least squares discriminant analysis (PLS-DA). The results show that PLS-DA has good explanatory power (R2 = 0.967) and predictive power (Q2 18 = 0.935). The metabolites of crusted and aged beef were differentiated during the first week of the study and showed significant differences in the second week. Furthermore, through NMR-based multivariate analysis,
21 the aging method, degree, and doneness of the beef can be distinguished. The hard shell exhibits distinct metabolic changes, including accelerated proteolysis and depletion of IMP, generation of specific microbial catabolites, and gamma-aminobutyric acid. In contrast, dry-aged beef showed similar patterns of biogenic amines and bioactive compounds but without significant reductions in free amino acids and glucose. In addition, the metabolic changes of wet- and dry-aged beef were analyzed using 1 26 H NMR spectroscopy on Simmental and Black and White beef muscle samples. The breed has a significant impact on the metabolite composition of beef during the unripe and mature processes, and 24 metabolites are significantly different in the unripe samples of the two breeds (P < 0.05). Aging time affected 30 metabolites in beef from both breeds, and some of these metabolites were only related to maturation time in black and white cattle samples. Additionally, five metabolites were significantly different (P < 0.05) between dry-aged and wet-aged beef from both breeds. These results suggest that a hard shell allows dry-aged beef inside to resemble wet-aged beef without being affected by microorganisms. Therefore, 2D qNMR and 1 35 H NMR spectroscopy techniques provide essential information about the biochemical factors affecting beef aging
21 the aging method, degree, and doneness of the beef can be distinguished. The hard shell exhibits distinct metabolic changes, including accelerated proteolysis and depletion of IMP, generation of specific microbial catabolites, and gamma-aminobutyric acid. In contrast, dry-aged beef showed similar patterns of biogenic amines and bioactive compounds but without significant reductions in free amino acids and glucose. In addition, the metabolic changes of wet- and dry-aged beef were analyzed using 1 26 H NMR spectroscopy on Simmental and Black and White beef muscle samples. The breed has a significant impact on the metabolite composition of beef during the unripe and mature processes, and 24 metabolites are significantly different in the unripe samples of the two breeds (P < 0.05). Aging time affected 30 metabolites in beef from both breeds, and some of these metabolites were only related to maturation time in black and white cattle samples. Additionally, five metabolites were significantly different (P < 0.05) between dry-aged and wet-aged beef from both breeds. These results suggest that a hard shell allows dry-aged beef inside to resemble wet-aged beef without being affected by microorganisms. Therefore, 2D qNMR and 1 35 H NMR spectroscopy techniques provide essential information about the biochemical factors affecting beef aging
游沁珊.pdf