Metabolic fingerprinting of in-bag dry- and wet-aged lamb with rapid evaporative ionisation mass spectroscopy

• Published in: Food chemistry Vol. 347; p. 128999
• Main Authors: Zhang, Renyu, Ross, Alastair B., Yoo, Michelle J.Y., Farouk, Mustafa M.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.06.2021
• Subjects: Amino Acids - analysis; Animals; Chromatography, High Pressure Liquid; Desiccation - methods; Dipeptides; Discriminant Analysis; Electrophoresis, Polyacrylamide Gel; Hydrogen-Ion Concentration; In-bag dry-aged lamb; Least-Squares Analysis; Lipid Metabolism; Mass Spectrometry - methods; Meat ageing; Metabolic fingerprinting; Metabolome; Muscle Proteins - analysis; Muscle, Skeletal - metabolism; Proteolysis; Red Meat - analysis; REIMS; Sheep; Time Factors; REIMS; Dipeptides; Meat ageing; In-bag dry-aged lamb; Metabolic fingerprinting
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2020.128999

•Metabolite profile of in-bag dry-aged lamb differed from the wet-aged equivalents.•Dry-ageing produced more dipeptides and free amino acids than wet-ageing.•Different muscle types had distinct metabolic fingerprints.•Metabolic fingerprinting using REIMS is a promising tool for meat authentication. The effect of in-bag dry- and wet-ageing on metabolite profiles of lamb legs was determined using Rapid Evaporative Ionisation Mass Spectrometry (REIMS). Using orthogonal projection to latent structures-discriminant analysis (OPLS-DA) with REIMS, 1705 metabolite ions were identified (Q2 = 0.86) in four muscles: m. semimembranosus, m. biceps femoris, m. vastus lateralis and m. rectus femoris. A total of 663 metabolites differed between ageing methods (P < 0.05) which mainly resulted from proteolysis and lipid metabolism. Dry-aged lamb had higher pH (P = 0.016) and lower moisture content (P = 0.034) than the wet-aged. Dry-ageing produced more (P < 0.05) smaller sized metabolites including dipeptides and free amino acids and lipid oxidation metabolites compared to wet-aged equivalents. Different muscles had distinct REIMS metabolic profiles. Outcomes of this study demonstrated that REIMS can be used for authentication between in-bag dry- and wet-aged lamb based on their metabolic fingerprints.