UHPLC-Q-Orbitrap-based lipidomics reveals molecular mechanism of lipid changes during preservatives treatment of Hengshan goat meat sausages

As preservative are extensively applied to prevent the quality degradation of Hengshan goat meat sausages, safety assessment based on lipid and elucidation of dynamic change mechanism is urgently needed. The effect of preservatives on lipidome profiles of sausages was investigated using UHPLC-Q-Orbitrap. Totally, 9 subclasses of 70 characteristic lipids (Cer, DG, LPC, PC, PE, PI, PS, SM, TG) were quantified accurately (LOD with 0.68-2.96 mu g kg- 1, LOQ with 2.25-9.79 mu g kg- 1, RSD < 3%). The decrease of TG concentration was the most significant, from 1072.43 mg kg- 1 in preservative-free samples to 838.53, 786.41 and 681.35 mg kg- 1 in natamycin, potassium sorbate and sodium diacetate treated samples, respectively. With regard to preservation and nutrition, natamycin was a potential preservative than two other preservatives. Significant lipid variables were primarily associated with glycerophospholipid and sphingolipid metabolism. Integration of both techniques provided a guide for meat industries to control spoilage with innovative strategies.

Automated summary

The study revealed significant impact of preservatives on lipid composition of sausages, with natamycin showing better preservation and nutritional value compared to the other two preservatives. Major lipid variables were primarily associated with glycerophospholipid and sphingolipid metabolism.