Molecules, Vol. 25, Pages 3087: Characteristic Metabolic Changes of the Crust from Dry-Aged Beef Using 2D NMR Spectroscopy

Molecules, Vol. 25, Pages 3087: Characteristic Metabolic Changes of the Crust from Dry-Aged Beef Using 2D NMR Spectroscopy
Molecules doi: 10.3390/molecules25133087
Authors:
Hyun Cheol Kim
Ki Ho Baek
Yoon-Joo Ko
Hyun Jung Lee
Dong-Gyun Yim
Cheorun Jo

Two-dimensional quantitative nuclear magnetic resonance (2D qNMR)-based metabolomics was performed to understand characteristic metabolic profiles in different aging regimes (crust from dry-aged beef, inner edible flesh of dry-aged beef, and wet-aged beef striploin) over 4 weeks. Samples were extracted using 0.6 M perchlorate to acquire polar metabolites. Partial least squares-discriminant analysis showed a good cumulative explained variation (R2 = 0.967) and predictive ability (Q2 = 0.935). Metabolites of crust and aged beef (dry- and wet-aged beef) were separated in the first week and showed a completely different aspect in the second week via NMR-based multivariable analyses. Moreover, NMR-based multivariable analyses could be used to distinguish the method, degree, and doneness of beef aging. Among them, the crust showed more unique metabolic changes that accelerated proteolysis (total free amino acids and biogenic amines) and inosine 5′-monophosphate depletion than dry-aged beef and generated specific microbial catabolites (3-indoxyl sulfate) and γ-aminobutyric acid (GABA), while asparagine, glutamine, tryptophan, and glucose in the crust were maintained or decreased. Compared to ...

Source: Molecules - July 6, 2020 Category: Chemistry Authors: Hyun Cheol Kim Ki Ho Baek Yoon-Joo Ko Hyun Jung Lee Dong-Gyun Yim Cheorun Jo Tags: Article Source Type: research