Integrated lipidomics and microbiomics reveal the quality changes of fresh yak tenderloin during storage

Feiyan Yang; Xudong He; Xin Wen; Guangfan Qu; Hanzhi Zhang; Zhang Luo; Shuguo Sun

doi:10.1016/j.fochx.2024.101984

Integrated lipidomics and microbiomics reveal the quality changes of fresh yak tenderloin during storage

Food Chem X. 2024 Nov 8:24:101984. doi: 10.1016/j.fochx.2024.101984. eCollection 2024 Dec 30.

Authors

Feiyan Yang¹, Xudong He¹, Xin Wen¹, Guangfan Qu¹, Hanzhi Zhang¹, Zhang Luo², Shuguo Sun¹

Affiliations

¹ National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-Oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China.
² College of Food Science, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, Tibet, China.

Abstract

The changes in lipid and microbial during beef storage exert a substantial impact on the overall quality of beef. In this study, lipidomics and microbiomics were used to evaluate the effects of chilled storage (at 4 °C, CS) and superchilled storage (at -2 °C, SS) on the quality of yak tenderloin. The data revealed that TG, PS, PI, PE, and Car are the key factors contributing to the generation of undesirable odor during the storage of tenderloin. Macrococcus, Lactobacillus, Myroides, and Proteobacteria directly affect the storage quality of yak tenderloin. Integrated analysis revealed that microbial metabolites interact with lipids, resulting in a deterioration of meat quality. These changes are mediated by Myroides, Pseudomonas, and Lactobacillus, which regulate fatty oxidation and metabolism of PE, PI, PS, Cer, and SM. These findings have important implications for understanding the changes in quality and microbial activity of refrigerated meat and meat products.

Keywords: Lipidomics; Microbiomics; Quality; Yak tenderloin.