AI Chat Paper
Note: Please note that the following content is generated by AMiner AI. SciOpen does not take any responsibility related to this content.
{{lang === 'zh_CN' ? '文章概述' : 'Summary'}}
{{lang === 'en_US' ? '中' : 'Eng'}}
Chat more with AI
Powered by AMiner. Clicking this button will take you away from SciOpen.
Home Food Science of Animal Products Article
PDF (13.6 MB)
Cite
EndNote(RIS) BibTeX
Collect
Submit Manuscript AI Chat Paper
Show Outline
Outline
Show full outline
Hide outline
Outline
Show full outline
Hide outline
Research Article | Open Access

Effect of cold chain interruption on the metabolic composition and quality properties of fresh beef

Zhanfei Deng, Shuangshuang Sun, Yuyue Shi, Yayun Hu, Xin Lü, Yuanyuan Shan( )
College of Food Science and Engineering, Northwest A&F University, Yangling 712000, China
Show Author Information

Abstract

Cold chain disruption during logistics is a critical cause of food quality degradation. This study simulated 3 possible cold chain patterns and combined liquid chromatography-mass spectrometry (LC-MS) and gas chromatography-MS (GC-MS) to explore the quality deterioration and metabolic changes of fresh beef under cold chain disruption. The findings revealed that the cold chain interruption led to an upregulation of metabolites associated with lipid metabolism and protein degradation, which are linked to severe quality deterioration. Specifically, L-valine, L-isoleucine, β-alanine, 12-ketoeicosatetraenoic acid, and 5,6-epoxyeicosatrienoic acid exhibited upregulation. Tricarboxylic acid cycle intermediate metabolites oxoglutaric acid is a pivotal up-regulated metabolite that links protein degradation processes and post-slaughter energy production. Additionally, carbonyl compounds showed significant alterations in the beef under cold chain disruptions. Moreover, the later stage of cold chain disruption triggered a rapid collapse of beef quality. This study combined GC-MS and LC-MS to identify key metabolites associated with quality deterioration caused by cold chain disruption, providing a new perspective on beef quality monitor in cold logistics circulation.

Keywords

cold chain interruptionliquid chromatography-mass spectrometrygas chromatography-mass spectrometrybeef qualityoxoglutaric acid

Electronic Supplementary Material

Download File(s)
FSAP-2024-0006_ESM.pdf (921.7 KB)

References

[1]

H. H. H. Mohammed, L. C. He, A. Nawaz, et al., Effect of frozen and refrozen storage of beef and chicken meats on inoculated microorganisms and meat quality, Meat Sci. 175 (2021) 108453. https://doi.org/10.1016/j.meatsci.2021.108453.
Crossref Google Scholar
[2]
I. A. Chiurciu, E. Soare, P. Stoicea, et al., Research on the evolution of the global beef market in the period 2015–2020, Scientific Papers 22(4) (2022) 169–176.
[3]

S. L. Deng, Y. Q. Han, T. X. Gao, et al., Effect of temperature fluctuation during frozen storage on beef quality, J. Food Process. Preserv. 45 (2021) e15043. https://doi.org/10.1111/jfpp.15043.
Crossref Google Scholar
[4]

Y. J. Qiu, Y. Zhou, Y. F. Chang, et al., The effects of ventilation, humidity, and temperature on bacterial growth and bacterial genera distribution, Int. J. Environ. Res. Public. Health 19 (2022) 15345. https://doi.org/10.3390/ijerph192215345.
Crossref Google Scholar
[5]

S. P. Yang, J. Xie, Z. L. Gao, et al., Effect of temperature and time fluctuations on quality changes of iced Trichiurus haumela in cold chain logistics process, Trans. Chin. Soc. Agric. Eng. 29 (2013) 302–310. https://doi.org/10.3969/j.issn.1002-6819.2013.24.039.
Crossref Google Scholar
[6]

S. Mercier, S. Villeneuve, M. Mondor, et al., Time-temperature management along the food cold chain: a review of recent developments, Compr. Rev. Food Sci. Food Saf. 16 (2017) 647–667. https://doi.org/10.1111/1541-4337.12269.
Crossref Google Scholar
[7]

Q. S. Ren, K. Fang, X. T. Yang, et al., Ensuring the quality of meat in cold chain logistics: a comprehensive review, Trends Food Sci. Technol. 119 (2022) 133–151. https://doi.org/10.1016/j.jpgs.2021.12.006.
Crossref Google Scholar
[8]

G. Lorentzen, T. N. Ageeva, M. Heide, et al., Temperature fluctuations in processing and distribution: effect on the shelf life of fresh cod fillets ( Gadus morhua L.), Food Control 112 (2020) 107102. https://doi.org/10.1016/j.foodcont.2020.107102.
Crossref Google Scholar
[9]

Y. R. Tang, J. Xie, N. W. Li, et al., Effects of different cold chain logistics processes on the quality and histomorphology of tuna fish, J. Agric. Eng. 30 (2014) 285–292. https://doi.org/10.3969/j.issn.1002-6819.2014.05.036.
Crossref Google Scholar
[10]

Y. J. Yu, S. P. Yang, T. Lin, et al., Effect of cold chain logistic interruptions on lipid oxidation and volatile organic compounds of salmon ( Salmo salar) and their correlations with water dynamics, Front. Nutr. 7 (2020) 155. https://doi.org/10.3389/fnut.2020.00155.
Crossref Google Scholar
[11]
K. Y. Wang, T. L. Yip, Cold-chain systems in china and value-chain analysis, in: S. Gong, K. Cullinane (Eds.), Finance and risk management for international logistics and the supply chain, Elsevier, 2018, pp. 217–241. https://doi.org/10.1016/B978-0-12-813830-4.00009-5.
Crossref
[12]

H. Luo, M. J. Zhu, S. G. Ye, et al., An intelligent tracking system based on internet of things for the cold chain, Int. Res. 26 (2016) 435–445. https://doi.org/10.1108/IntR-11-2014-0294.
Crossref Google Scholar
[13]

W. X. Zhang, L. Pan, L. X. Lu, Prediction of TVB-N content in beef with packaging films using visible-near infrared hyperspectral imaging, Food Control 147 (2023) 109562. https://doi.org/10.1016/j.foodcont.2022.109562.
Crossref Google Scholar
[14]

R. Balti, M. Ben Mansour, N. Zayoud, et al., Active exopolysaccharides based edible coatings enriched with red seaweed ( Gracilaria gracilis) extract to improve shrimp preservation during refrigerated storage, Food Biosci. 34 (2020) 100522. https://doi.org/10.1016/j.fbio.2019.100522.
Crossref Google Scholar
[15]

H. X. Lin, S. S. Zhao, X. Y. Han, et al., Effect of static magnetic field extended supercooling preservation on beef quality, Food Chem. 370 (2022) 131264. https://doi.org/10.1016/j.foodchem.2021.131264.
Crossref Google Scholar
[16]

L. H. Ge, Y. S. Xu, W. S. Xia, et al., Differential role of endogenous cathepsin and microorganism in texture softening of ice-stored grass carp ( Ctenopharyngodon idella) fillets, J. Sci. Food Agric. 96 (2016) 3233–3239. https://doi.org/10.1002/jsfa.7506.
Crossref Google Scholar
[17]
C. Y. Liu, C. T. Fu, J. R. Xu, et al., Study on the quality change of buffalo meat during low-temperature storage, Sci. Technol. Food Ind. 41 (2020) 273–278; 287. https://doi.org/10.13386/j.issn1002-0306.2020.02.043.
[18]

M. Navarro-Reig, J. Jaumot, A. García-Reiriz, et al., Evaluation of changes induced in rice metabolome by Cd and Cu exposure using LC-MS with XCMS and MCR-ALS data analysis strategies, Anal. Bioanal. Chem. 407 (2015) 8835–8847. https://doi.org/10.1007/s00216-015-9042-2.
Crossref Google Scholar
[19]
D. S. Wishart, D. Tzur, C. Knox, et al., HMDB: the Human Metabolome Database, Nucleic Acids Res. 35 (2007) D521–D526. https://doi.org/10.1093/nar/gkl923.
Crossref
[20]
H. Ogata, S. Goto, K. Sato, et al., KEGG: Kyoto Encyclopedia of Genes and Genomes, Nucleic Acids Res. 27 (1999) 29–34. https://doi.org/10.1093/nar/28.1.27.
Crossref
[21]
M. Sud, E. Fahy, D. Cotter, et al., LMSD: LIPID MAPS structure database, Nucleic Acids Res. 35 (2007) D527–D532. https://doi.org/10.1093/nar/gkl838.
Crossref
[22]

J. Xia, D. S. Wishart, Web-based inference of biological patterns, functions and pathways from metabolomic data using MetaboAnalyst, Nat. Protoc. 6 (2011) 743–760. https://doi.org/10.1038/nprot.2011.319.
Crossref Google Scholar
[23]

Y. B. Zhou, Q. J. Ai, D. Q. Zhang, Analysis of microbial flora changes on the surface of cold fresh mutton during 4 °C storage period, Food Sci. 36 (2015) 242–245. https://doi.org/10.7506/spkx1002-6630-201506046.
Crossref Google Scholar
[24]

Q. Xiong, M. H. Zhang, T. Wang, et al., Lipid oxidation induced by heating in chicken meat and the relationship with oxidants and antioxidant enzymes activities, Poult. Sci. 99 (2020) 1761–1767. https://doi.org/10.1016/j.psj.2019.11.013.
Crossref Google Scholar
[25]

D. Wang, H. Xiao, X. Lyu, et al., Lipid oxidation in food science and nutritional health: a comprehensive review, Oil Crop Sci. 8 (2023) 35–44. https://doi.org/10.1016/j.ocsci.2023.02.002.
Crossref Google Scholar
[26]

K. Manheem, O. Adiamo, U. Roobab, et al., A comparative study on changes in protein, lipid and meat-quality attributes of camel meat, beef and sheep meat (mutton) during refrigerated storage, Animals 13 (2023) 904. https://doi.org/10.3390/ani13050904.
Crossref Google Scholar
[27]

Y. Tao, Y. P. Guo, J. W. Li, et al., Effect of temperature fluctuation during superchilling storage on the microstructure and quality of raw pork, Meat Sci. 198 (2023) 109096. https://doi.org/10.1016/ j.meatsci.2023.109096.
Crossref Google Scholar
[28]

H. J. Han, M. H. Li, Y. M. Liu, et al., Non-volatile metabolite changes in low-temperature sausage stored at room temperature, Food Packag. Shelf Life 31 (2022) 100805. https://doi.org/10.1016/ j.fpsl.2021.100805.
Crossref Google Scholar
[29]

F. Marangoni, C. Agostoni, C. Borghi, et al., Dietary linoleic acid and human health: focus on cardiovascular and cardiometabolic effects, Atherosclerosis 292 (2020) 90–98. https://doi.org/10.1016/j.atherosclerosis.2019.11.018.
Crossref Google Scholar
[30]

Y. R. Zhang, Y. X. Liu, J. Sun, et al., Arachidonic acid metabolism in health and disease, MedComm 4 (2023) e363. https://doi.org/10.1002/mco2.363.
Crossref Google Scholar
[31]

R. Hidayat, M. A. El-Ghiaty, S. M. Shoieb, et al., The effects of 16-HETE enantiomers on hypertrophic markers in human fetal ventricular cardiomyocytes, RL-14 Cells, Eur. J. Drug Metab. Pharmacokinet. 48 (2023) 709–722. https://doi.org/10.1007/s13318-023-00857-1.
Crossref Google Scholar
[32]

V. E. Ryman, N. Packiriswamy, L. M. Sordillo, Apoptosis of endothelial cells by 13-HPODE contributes to impairment of endothelial barrier integrity, Mediators Inflamm. 2016 (2016) 1–13. https://doi.org/10.1155/2016/9867138.
Crossref Google Scholar
[33]

H. J. Han, Z. H. Zhang, J. N. Wang, et al., Elucidating the cause of variation in low-temperature sausage protein oxidation along storage period via lipid oxidation and lipolysis, J. Food Process. Preserv. 46 (2022) e16708. https://doi.org/10.1111/jfpp.16708.
Crossref Google Scholar
[34]

X. L. Huang, Z. C. Tu, W. Y. Liu, et al., Effect of three culture patterns on quality changes of crayfish meats during partial freezing storage, Food Chem. 414 (2023) 135683. https://doi.org/10.1016/j.foodchem.2023.135683.
Crossref Google Scholar
[35]

Q. Huang, K. Dong, Q. Wang, et al., Changes in volatile flavor of yak meat during oxidation based on multi-omics, Food Chem. 371 (2022) 131103. https://doi.org/10.1016/j.foodchem.2021.131103.
Crossref Google Scholar
[36]
N . Liu, K. X. Cui, Y. Sun, Research progress of active carbonyl compounds produced by oxidantion of fats in food, Sci. Technol. Food Ind. 43 (17) (2022) 466–473. https://doi.org/10.13386/j.issn1002-0306.2021090098.
Crossref
[37]
M. Breitzig, C. Bhimineni, R. Lockey, et al., 4-Hydroxy-2-nonenal: a critical target in oxidative stress?, Am. J. Physiol. Cell Physiol. 311 (2016) C537–C543. https://doi.org/10.1152/ajpcell.00101.2016.
Crossref
[38]

I. M. Møller, A. Rogowska-Wrzesinska, R. S. P. Rao, Protein carbonylation and metal-catalyzed protein oxidation in a cellular perspective, J. Proteomics 74 (2011) 2228–2242. https://doi.org/10.1016/j.jprot.2011.05.004.
Crossref Google Scholar
[39]

R. Wang, Y. Guo, Z. Shi, et al., A quantitative proteomic analyses of primary myocardial cell injury induced by heat stress in chicken embryo, J. Therm. Biol. 112 (2023) 103461. https://doi.org/10.1016/j.jtherbio.2023.103461.
Crossref Google Scholar
[40]

L. L. Zhao, L. Liao, H. X. Yan, et al., Physiological responses to acute hypoxia in the liver of largemouth bass by alteration of mitochondrial function and Ca2+ exchange, Aquat. Toxicol. 256 (2023) 106436. https://doi.org/10.1016/j.aquatox.2023.106436.
Crossref Google Scholar
[41]

M. Ijaz, D. Zhang, C. Hou, et al., Changes in postmortem metabolites profile of atypical and typical DFD beef, Meat Sci. 193 (2022) 108922. https://doi.org/10.1016/j.meatsci.2022.108922.
Crossref Google Scholar
[42]

N. Hematyar, T. Rustad, S. Sampels, et al., Relationship between lipid and protein oxidation in fish, Aquac. Res. 50 (2019) 1393–1403. https://doi.org/10.1111/are.14012.
Crossref Google Scholar
[43]

N. Tenyang, B. Tiencheu, F. Tonfack Djikeng, et al., Alteration of the lipid of red carp ( Cyprinus carpio) during frozen storage, Food Sci. Nutr. 7 (2019) 1371–1378. https://doi.org/10.1002/fsn3.971.
Crossref Google Scholar
Food Science of Animal Products
Volume 2 Issue 2,
June 2024
Article number: 9240060
DOI: 10.26599/FSAP.2023.9240060
Cite this article:
Deng Z, Sun S, Shi Y, et al. Effect of cold chain interruption on the metabolic composition and quality properties of fresh beef. Food Science of Animal Products, 2024, 2(2): 9240060. https://doi.org/10.26599/FSAP.2023.9240060

372

Views

74

Downloads

0

Crossref

Altmetrics
Received: 28 February 2024
Revised: 05 May 2024
Accepted: 23 May 2024
Published: 28 June 2024
© Beijing Academy of Food Sciences 2024.

Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Return