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|Title:||Foodomics and storage monitoring of three meat cuts by 1H NMR|
|Author:||Fontes, José Eraldo do Nascimento|
Rodriguez-Caturla, Magdevis Yanet
Sant'Ana, Anderson S.
Lopes, Thiago Inácio Barros
Marsaioli, Anita Jocelyne
|Abstract:||The growth of NMR foodomics is described in the context of a study of beef storage. Thirty samples of three meat cuts (chuck, sirloin, and tenderloin) were analyzed using 1H NMR spectroscopy to determine the influence of storage period and temperature. 1H showed signals belonging to metabolites namely: acetate, adenosine, adenine, ADP , alanine, betaine, creatine, creatinine, carnosine, fumarate, glycerol, glycine, glutamine, isoleucine, lactate, leucine, methionine, and valine. The score plots (PCA ) separated the samples of different storage time, reflecting possible meat degradation. Samples of no storage time (time zero) were grouped in the PC 1 and PC 2 negatives axis. The score plots suggest that the temperature has a huge influence on the degradation extent and possible influences the growth of the microbial populations|
|Appears in Collections:||IQ - Artigos e Outros Documentos|
FEA - Artigos e Outros Documentos
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