Effect of Temperature Fluctuation During Chilled Fresh Storage on the Metabolite Composition of Raw Salmon

Abstract

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

CLC Number:

TS201.3

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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