Foodomics and storage monitoring of three meat cuts by 1H NMR

IF 0.4 4区 化学 Q4 CHEMISTRY, PHYSICAL Concepts in Magnetic Resonance Part A Pub Date : 2019-04-26 DOI:10.1002/cmr.a.21474
José Eraldo do Nascimento Fontes, Magdevis Yanet Rodriguez-Caturla, Anderson S. Sant'Ana, Thiago Inácio Barros Lopes, Anita Jocelyne Marsaioli
{"title":"Foodomics and storage monitoring of three meat cuts by 1H NMR","authors":"José Eraldo do Nascimento Fontes,&nbsp;Magdevis Yanet Rodriguez-Caturla,&nbsp;Anderson S. Sant'Ana,&nbsp;Thiago Inácio Barros Lopes,&nbsp;Anita Jocelyne Marsaioli","doi":"10.1002/cmr.a.21474","DOIUrl":null,"url":null,"abstract":"<p>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 <sup>1</sup>H NMR spectroscopy to determine the influence of storage period and temperature. <sup>1</sup>H 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 PC1 and PC2 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.</p>","PeriodicalId":55216,"journal":{"name":"Concepts in Magnetic Resonance Part A","volume":"47A 2","pages":""},"PeriodicalIF":0.4000,"publicationDate":"2019-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/cmr.a.21474","citationCount":"3","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Concepts in Magnetic Resonance Part A","FirstCategoryId":"92","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/cmr.a.21474","RegionNum":4,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"CHEMISTRY, PHYSICAL","Score":null,"Total":0}
引用次数: 3

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 PC1 and PC2 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.

查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
三种肉块的食物组学及1H NMR储存监测
在牛肉储存研究的背景下描述了核磁共振食品组学的发展。采用1H NMR对三块肉块(卡盘、牛里脊和里脊)的30个样品进行了分析,以确定贮存期和温度的影响。1H显示属于代谢物的信号:乙酸、腺苷、腺嘌呤、ADP、丙氨酸、甜菜碱、肌酸、肌酐、肌肽、富马酸盐、甘油、甘氨酸、谷氨酰胺、异亮氨酸、乳酸、亮氨酸、蛋氨酸和缬氨酸。分值图(PCA)对不同贮藏时间的样品进行了分离,反映了肉类可能发生的降解。未储存时间(零时间)的样本按PC1和PC2阴性轴分组。得分图表明,温度对降解程度有很大影响,并可能影响微生物种群的生长。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
CiteScore
0.90
自引率
0.00%
发文量
12
审稿时长
>12 weeks
期刊介绍: Concepts in Magnetic Resonance Part A brings together clinicians, chemists, and physicists involved in the application of magnetic resonance techniques. The journal welcomes contributions predominantly from the fields of magnetic resonance imaging (MRI), nuclear magnetic resonance (NMR), and electron paramagnetic resonance (EPR), but also encourages submissions relating to less common magnetic resonance imaging and analytical methods. Contributors come from academic, governmental, and clinical communities, to disseminate the latest important experimental results from medical, non-medical, and analytical magnetic resonance methods, as well as related computational and theoretical advances. Subject areas include (but are by no means limited to): -Fundamental advances in the understanding of magnetic resonance -Experimental results from magnetic resonance imaging (including MRI and its specialized applications) -Experimental results from magnetic resonance spectroscopy (including NMR, EPR, and their specialized applications) -Computational and theoretical support and prediction for experimental results -Focused reviews providing commentary and discussion on recent results and developments in topical areas of investigation -Reviews of magnetic resonance approaches with a tutorial or educational approach
期刊最新文献
Density Matrix of Two Spin-1/2 Particles: Pure and Mixed States Electron Spin Resonance Spin Probe Technique for Investigating Non-TEMPO Radicals Dispersed in Nanospaces of a Crystalline Zn Complex Simulated Annealing Method for the Automated Simulation of DNA Dynamics in the HhaI Protein Binding Site Comfortable Nursing in the Intraoperative MRI Evaluation Combined with Microsurgery in the Treatment of Functional Area Glioma Effect of Early Nursing Intervention under Amplitude-Integrated Electroencephalography and Magnetic Resonance Images on Brain Injury in Premature Infants
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1