非靶向代谢组学解析不同贮藏温度下鸡肉的品质变化规律OA

This study aimed to elucidate the potential mechanisms underlying chicken quality changes under three storage temperature:4(refrigerated),0(ice),and-20℃(frozen)by integrating physicochemical analyses with untargeted metabolomics.A total of 991 metabolites were identified,and differential metabolite analysis revealed that protein degradation and membrane oxidation were more pronounced under refrigeration conditions.Ice-temperature storage delayed quality deterioration by maintaining antioxidant capacity and preserving flavor compound accumulation,thereby achieving an optimal balance between inhibiting protein degradation,maintaining palatability,and preserving freshness.Carthamoside A1 had the potential to delay chicken oxidation.In contrast,frozen storage triggered drastic metabolic alterations and disrupted muscle structure.Moreover,phenylalanine-threonine-lysine and valine-tryptophan were identified as potential biomarkers for distinguishing chicken samples at storage temperatures.Correlation analysis revealed the interactions mechanism between metabolites and physicochemical properties under different storage temperatures.Taken together with physicochemical results,refrigerated storage was suitable for the short-term preservation of chicken meat within 3 d,ice-temperature storage maintained the quality for up to 5 d,and frozen storage supported long-term preservation but negatively affected the texture and taste.