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

Author(s)

do Nascimento Fontes, Jose Eraldo ^[1] ; Rodriguez-Caturla, Magdevis Yanet ^[2] ; Sant'Ana, Anderson S. ^[2] ; Barros Lopes, Thiago Inacio ^[3] ; Marsaioli, Anita Jocelyne ^[1]

Affiliation

^[1] Univ Estadual Campinas, Inst Chem, Dept Organ Chem, Campinas, SP - Brazil

^[2] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, Campinas, SP - Brazil

^[3] Fed Inst Educ Sci & Technol Mato Grosso do Sul, Aquidauana - Brazil

• Document type: Journal article
• Source: CONCEPTS IN MAGNETIC RESONANCE PART A; v. 47A, n. 2 MAR 2018.
• Web of Science Citations: 0

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 H-1 NMR spectroscopy to determine the influence of storage period and temperature. H-1 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. (AU)

• FAPESP's process: 14/25028-8 - Use of predictive microbiology, metagenomic and metabolomic tools in the study of microbial ecology of vacuum-packaged beef during shelf-life
• Grantee: Magdevis Yanet Rodríguez Caturla
• Support type: Scholarships in Brazil - Post-Doctorate
• FAPESP's process: 18/07978-0 - Multi-enzymatic cascade processes for alkaloids synthesis
• Grantee: Anita Jocelyne Marsaioli
• Support type: Regular Research Grants