New Implications of Metabolites and Free Fatty Acids in Quality Control of Crossbred Wagyu Beef during Wet Aging Cold Storage

Ueda, Shuji; Yoshida, Yuka; Kebede, Biniam; Kitamura, Chiaki; Sasaki, Ryo; Shinohara, Masakazu; Fukuda, Itsuko; Shirai, Yasuhito

https://hdl.handle.net/20.500.14094/0100487297

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メタデータID	0100487297
アクセス権	open access
出版タイプ	Version of Record
タイトル	New Implications of Metabolites and Free Fatty Acids in Quality Control of Crossbred Wagyu Beef during Wet Aging Cold Storage
著者	Ueda, Shuji ; Yoshida, Yuka ; Kebede, Biniam ; Kitamura, Chiaki ; Sasaki, Ryo ; Shinohara, Masakazu ; Fukuda, Itsuko ; Shirai, Yasuhito
著者ID A1058 研究者ID 1000050379400 KUID https://kuid-rm-web.ofc.kobe-u.ac.jp/search/detail?systemId=06b23bdf963d8d6a520e17560c007669 著者名 Ueda, Shuji 上田, 修司ウエダ, シュウジ所属機関名農学研究科
著者名 Yoshida, Yuka
著者名 Kebede, Biniam
著者名 Kitamura, Chiaki
著者名 Sasaki, Ryo
著者ID A0846 研究者ID 1000080437483 KUID https://kuid-rm-web.ofc.kobe-u.ac.jp/search/detail?systemId=7e44708e08ede856520e17560c007669 著者名 Shinohara, Masakazu 篠原, 正和シノハラ, マサカズ所属機関名医学研究科
著者ID A1053 研究者ID 1000050418943 KUID https://kuid-rm-web.ofc.kobe-u.ac.jp/search/detail?systemId=8ca73171f725b4ed520e17560c007669 著者名 Fukuda, Itsuko 福田, 伊津子フクダ, イツコ所属機関名農学研究科
著者ID A1196 研究者ID 1000060263399 KUID https://kuid-rm-web.ofc.kobe-u.ac.jp/search/detail?systemId=3152854cdb3a4eae520e17560c007669 著者名 Shirai, Yasuhito 白井, 康仁シライ, ヤスヒト所属機関名農学研究科
言語	English (英語)
収録物名	Metabolites
巻(号)	14(2)
ページ	95
出版者	MDPI
刊行日	2024-02
公開日	2024-03-12
抄録	Efficient cold-chain delivery is essential for maintaining a sustainable global food supply. This study used metabolomic analysis to examine meat quality changes during the “wet aging” of crossbred Wagyu beef during cold storage. The longissimus thoracic (Loin) and adductor muscles (Round) of hybrid Wagyu beef, a cross between the Japanese Black and Holstein–Friesian breeds, were packaged in vacuum film and refrigerated for up to 40 days. Sensory evaluation indicated an increase in the umami and kokumi taste owing to wet aging. Comprehensive analysis using gas chromatography-mass spectrometry identified metabolite changes during wet aging. In the Loin, 94 metabolites increased, and 24 decreased; in the Round, 91 increased and 18 decreased. Metabolites contributing to the umami taste of the meat showed different profiles during wet aging. Glutamic acid increased in a cold storage-dependent manner, whereas creatinine and inosinic acid degraded rapidly even during cold storage. In terms of lipids, wet aging led to an increase in free fatty acids. In particular, linoleic acid, a polyunsaturated fatty acid, increased significantly among the free fatty acids. These results provide new insight into the effects of wet aging on Wagyu-type beef, emphasizing the role of free amino acids, organic acids, and free fatty acids generated during cold storage.
キーワード	Wagyu
	metabolomics
	foodomics
	triacylglyceride
	cold storage
	free fatty acids
	umami
	kokumi
	food loss
カテゴリ	医学研究科
	農学研究科
	学術雑誌論文
権利	© 2024 by the authors. Licensee MDPI, Basel, Switzerland.
権利	This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license
関連情報	DOI https://doi.org/10.3390/metabo14020095

資源タイプ	journal article
eISSN	2218-1989　OPACで所蔵を検索　 CiNiiで学外所蔵を検索

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