Changes in the lipidome of Tibetan pork during refrigeration
Tibetan pork is characterized by its premium meat quality and nutritional properties, yet lipid hydrolysis and oxidation during storage remain major challenges for preserving its quality. In this study, lipidomic profiles changes of the Tibetan pork during refrigeration (4 ∼ 8 °C, 0–5 days) were ana...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225001568 |
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| Summary: | Tibetan pork is characterized by its premium meat quality and nutritional properties, yet lipid hydrolysis and oxidation during storage remain major challenges for preserving its quality. In this study, lipidomic profiles changes of the Tibetan pork during refrigeration (4 ∼ 8 °C, 0–5 days) were analyzed by ultra-high-performance liquid chromatography tandem mass spectrometry (UPLC–MS/MS). In total, 771 lipid metabolites were identified, and 265 differentially abundant lipids (DALs) were screened during the refrigeration process. After 5 days of storage, triglyceride (TG), acylcarnitine (CAR), and phosphatidylinositol (PI) decreased, while diglyceride (DG), free fatty acid (FFA), lysophosphatidylcholine (LPC), and lysophosphatidylethanolamine (LPE) increased, indicating that both hydrolysis and oxidation are potentially responsible for various lipid transformations. Glycerophospholipid metabolism was the key metabolic pathway related to lipid transformation during refrigeration. Moreover, polyunsaturated fatty acids, including C20:5 (eicosapentaenoic acid, EPA), C22:5 (docosapentaenoic acid, DPA), and C18:3 (linolenic acid, ALA), exhibited sustained increases. The changes in lipid profile during refrigeration provide insights for understanding the metabolic processes of refrigerated Tibetan pork, enabling targeted optimization of preservation techniques. |
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| ISSN: | 2772-5022 |