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Investigation of metabolites associated with confinement odour in chilled vacuum-packed lamb by proton nuclear magnetic resonance (1H NMR) spectroscopy

journal contribution
posted on 2023-05-03, 19:03 authored by Nara Brandao Consolo, Natalia Olivecrona, Linda SamuelssonLinda Samuelsson, Mariza ReisMariza Reis, Pat Edwards, Marlon Martins dos ReisMarlon Martins dos Reis
This study aimed to determine the profiles of water-soluble metabolites in lamb drip and meat by Nuclear Magnetic Resonance (NMR) spectroscopy, in order to better understand the confinement odour (CO) phenomenon in lamb meat on a molecular level. Thirty-five lamb legs were obtained from two New Zealand meat processing plants and stored for 11 to 13 weeks at temperatures ranging from −1.5 °C to +4.0 °C. A sensorial test classified meat samples as having CO, no odour (NO) or persistent odour (PO). Sixty-three and sixty-two metabolites were identified and quantified in drip and meat samples, respectively. Partial least squares canonical analysis (PLS-CA) showed that CO was correlated with meat and drip metabolites tyramine, formate, alanine, carnosine, urea, proline, aspartate, glutathione and nicotinate. CO was also positively associated with appearance and bloom, but not directly associated with pH, size of the bacterial population or with processing plant. Metabolites associated with CO/PO are substrates or products of glucose fermentation and amino acid catabolism.

History

Rights statement

© 2020 Elsevier Ltd. All rights reserved.

Publication date

2020-06-05

Project number

  • Non revenue

Language

  • English

Does this contain Māori information or data?

  • No

Publisher

Elsevier

Journal title

Meat Sceince

ISSN

0309-1740

Citation

Consolo, N. R. B., Olivecrona, N., Samuelsson, L. M., Reis, M. G., Edwards, P. J. B., & Reis, M. M. (2020). Investigation of metabolites associated with confinement odour in chilled vacuum-packed lamb by proton nuclear magnetic resonance (1H NMR) spectroscopy. Meat Sceince, 169, 108207. doi:10.1016/j.meatsci.2020.108207

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