期刊
CONCEPTS IN MAGNETIC RESONANCE PART A
卷 47A, 期 2, 页码 -出版社
WILEY
DOI: 10.1002/cmr.a.21474
关键词
H-1 NMR; chemometrics; foodomics; meat cut storage; metabolites
类别
资金
- FAPESP - GSK [2014/50249-0, 2018/07978-0]
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico CNPQ [302763/2014-7, 305804/2017-0]
- FAPESP [14/25028-8]
- Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) [14/25028-8] Funding Source: FAPESP
The growth of NMR foodomics is described in the context of a study of beef storage. Thirty samples of three meat cuts (chuck, sirloin, and tenderloin) were analyzed using H-1 NMR spectroscopy to determine the influence of storage period and temperature. H-1 showed signals belonging to metabolites namely: acetate, adenosine, adenine, ADP, alanine, betaine, creatine, creatinine, carnosine, fumarate, glycerol, glycine, glutamine, isoleucine, lactate, leucine, methionine, and valine. The score plots (PCA) separated the samples of different storage time, reflecting possible meat degradation. Samples of no storage time (time zero) were grouped in the PC1 and PC2 negatives axis. The score plots suggest that the temperature has a huge influence on the degradation extent and possible influences the growth of the microbial populations.
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