冷鲜波动温度对生食三文鱼肌肉代谢物的影响

摘要/Abstract

摘要： 探究冷鲜波动温度下生食三文鱼肌肉的代谢特征，采用UPLC-MS非靶向代谢组学结合多元统计识别三文鱼肉在4 oC和10 oC分别贮藏0、4和9 d代谢物。结果显示，三文鱼肉在4 oC和10 oC贮藏9 d代谢物组成均与新鲜样本存在显著差异（p < 0.05），且10 oC贮藏样本差异更明显；基于OPLS-DA对不同贮藏温度代谢物样本数据进行筛选，生食三文鱼肉在4 oC和10 oC贮藏过程中分别筛选47种和62种差异代谢物，涉及脂类和类脂化合物、氨基酸及衍生物、有机酸及衍生物、核苷酸及衍生物和其他类代谢物；采用KEGG富集分析和通路映射，氨基酸类通路为4 oC贮藏样本的重要代谢途径，L-组氨酸和L-色氨酸参与代谢通路较多，可作为该温度下生食三文鱼肉的代谢特征标记物；能量代谢通路为10 oC贮藏样本的主要代谢通路，L-组氨酸、丙酮酸、亚麻酸和嘌呤类代谢物发挥重要作用，可作为10 oC贮藏生食三文鱼肉的代谢特征标记物。

关键词: 生食三文鱼, 温度波动, 冷鲜贮藏, 代谢组学, 代谢通路

Abstract: To investigate the muscle metabolic characteristics of raw salmon under dynamic chilled fresh storage, differential metabolites between raw salmon stored for different periods (0, 4 and 9 d) at 4 oC and 10 oC respectively were analyzed by ultra performance liquid chromatography-mass spectrometry (UPLC-MS)-based metabolomic combined with multivariate statistical analysis. Results showed that the composition of metabolites in raw salmon stored at 4 oC and 10 oC for 9 d was significantly (p < 0.05) different from those of fresh samples, and the difference was more obvious in samples stored at 10 oC. According to the orthogonal partial least squares discriminant analysis (OPLS-DA) model, 47 and 62 differential metabolites were respectively screened from the raw salmon at 4 oC and 10 oC and identified including lipids and lipid-like compounds, amino acids and their derivatives, organic acids and their derivatives, nucleotides and their derivatives and other metabolites. These differential metabolites markedly altered with the extension of storage time. Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis and metabolic path mapping showed that the biosynthesis of amino acids was the important metabolic pathway during the 4 oC storage of raw salmon, L-histidine and L-tryptophan were involved in more metabolic pathways and may be used as metabolic characteristic markers for muscle stored under this temperature. Additionally, the energy metabolism pathway was the main metabolic pathways of muscle samples stored at 10 oC, L-histidine, pyruvate, linolenic acid and purine metabolites had a great influence on these processes, which could be used as potential markers for the freshness quality of raw salmon stored at 10 oC.

Key words: Raw Salmon, temperature fluctuation, chilled fresh storage, metabolomics, metabolic pathway

中图分类号:

TS201.3

周奎宫梦学王润东李学鹏邓义佳励建荣. 冷鲜波动温度对生食三文鱼肌肉代谢物的影响[J]. 食品科学.

Xuepeng Li Yi-jia Deng Jian-rong LI. Effect of Temperature Fluctuation During Chilled Fresh Storage on the Metabolite Composition of Raw Salmon[J]. FOOD SCIENCE.

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