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Post-thawing metabolite profile and amino acid oxidation of thawed pork tenderloin by HVEF-A short communication
- Jia, Guoliang, Sha, Kun, Feng, Xudong, Liu, Haijie
- Food chemistry 2019 v.291 pp. 16-21
- air, cannabinoids, cysteine, glycogen, lactic acid, metabolism, metabolites, methionine, myosin, oxidation, pH, pork, spoilage
- The post-thawing quality, metabolite profile and amino acid oxidation of frozen pork tenderloin following the use of a high-voltage electrostatic field (HVEF) were investigated in this study. There were not significant differences of pH for pork thawed by air and HVEF, which were consistent with the lactic acid level and glycogen content. No changes in the tenderness of thawed pork were found. There were only 6 volatiles with different contents in the pork tenderloin (P < 0.05). Moreover, there were no oxidized cysteine and methionine residues in myosin of thawed pork by HVEF. A total of 23 discriminating metabolites between the air-thawed and HVEF-thawed pork after orthogonal partial least squares-discriminate analysis (OPLS-DA). There were 10 pathways containing >5 discriminating metabolites, among them, there were 10 discriminating metabolites in the glycerophospholipid metabolism (ssc00564) and retrograde endocannabinoid signaling (ssc04723). The glycerophospholipid metabolism could be related to the pork spoilage processes.