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Proteomics and metabolomics combined study on endopathic changes of water‐soluble precursors in Tan lamb during postmortem aging

Tan lamb is highly recommended breed in China. It is of great significance to understand the underlying mechanism of how water‐soluble flavor precursors metabolize in Tan lamb muscles during the postmortem aging period. In this study, we investigated the muscle pH, lactate dehydrogenase (LDH) activi...

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Bibliographic Details
Published in:Food science & nutrition 2022-05, Vol.10 (5), p.1564-1578
Main Authors: Ji, Chen, You, Liqin, Luo, Ruiming
Format: Article
Language:English
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Summary:Tan lamb is highly recommended breed in China. It is of great significance to understand the underlying mechanism of how water‐soluble flavor precursors metabolize in Tan lamb muscles during the postmortem aging period. In this study, we investigated the muscle pH, lactate dehydrogenase (LDH) activity, and the variations in water‐soluble flavor‐related metabolites. The proteome changes were profiled to provide insights into the biochemical changes affecting accumulation of water‐soluble flavor precursors in different aging stages (days 0, 4, and 8). The results indicated that pH value considerably decreased from day 0 to day 4, and increased from day 4 to day 8 (p 
ISSN:2048-7177
2048-7177
DOI:10.1002/fsn3.2780