Effect of high pressure treatment on metabolite profile of marinated meat in soy sauce

Yang Yang; Yangfang Ye; Ying Wang; Yangying Sun; Daodong Pan; Jinxuan Cao

doi:10.1016/j.foodchem.2017.08.006

Effect of high pressure treatment on metabolite profile of marinated meat in soy sauce

Food Chem. 2018 Feb 1:240:662-669. doi: 10.1016/j.foodchem.2017.08.006. Epub 2017 Aug 2.

Authors

Yang Yang¹, Yangfang Ye¹, Ying Wang¹, Yangying Sun¹, Daodong Pan¹, Jinxuan Cao²

Affiliations

¹ Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
² Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China. Electronic address: caojinxuan@nbu.edu.cn.

PMID: 28946326
DOI: 10.1016/j.foodchem.2017.08.006

Abstract

Marinated meat in soy sauce was produced using hind leg by washing, rubbing salt, marinating with soy sauce and spices, and air dry-ripening for 15d. The effect of high pressure (HP) (150 and 300MPa for 15min) on the metabolite profiles of products was characterized using ¹H NMR and multivariate data analysis. The results showed that the metabonome was dominated by 26 metabolites, including amino acids, sugars, organic acids, nucleic aides and their derivatives. PC1 and PC2 explained a total of 75.4 and 11.9% of variables, respectively. HP treatments increased most of the metabolites, especially PC1, glutamate, sugars, nucleotides, anserine, lactate and creatine compared to the control. The increase of metabolites under HP was not dependent on pressure level except for alanine, lactate, acetate, formate, fumarate, glucose and 5'-IMP. These findings demonstrated that HP treatment at 150MPa was economical to improve the taste of marinated meat in soy sauce.

Keywords: High pressure treatment; Marinated meat in soy sauce; Metabolite profile; Multivariate data analysis; NMR.

MeSH terms

Meat*
Pressure
Sodium Chloride
Soy Foods*

Substances

Sodium Chloride