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

Autor(es)

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]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: CONCEPTS IN MAGNETIC RESONANCE PART A; v. 47A, n. 2 MAR 2018.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 14/25028-8 - Uso de ferramentas da microbiologia preditiva, metagenômica e metabolômica para estudo da ecologia microbiana da carne bovina embalada a vácuo durante a estocagem
• Beneficiário: Magdevis Yanet Rodríguez Caturla
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 18/07978-0 - Processos multi-enzimáticos em cascata aplicados a síntese de alcaloides
• Beneficiário: Anita Jocelyne Marsaioli
• Modalidade de apoio: Auxílio à Pesquisa - Regular