Correlation of lipid hydrolysis, oxidation, and molecular transformation with volatile compound revolution in pork during postmortem wet-aging process

Kaihua Zhang; Rui Hao; Shouwei Wang; Zheqi Zhang; Dan Li; Xiaoman Li; Bing Zhao; Shunliang Zhang; Yan Zhao; Xiangning Chen

doi:10.1016/j.foodchem.2024.142656

Correlation of lipid hydrolysis, oxidation, and molecular transformation with volatile compound revolution in pork during postmortem wet-aging process

Food Chem. 2024 Dec 27:470:142656. doi: 10.1016/j.foodchem.2024.142656. Online ahead of print.

Authors

Kaihua Zhang¹, Rui Hao², Shouwei Wang³, Zheqi Zhang¹, Dan Li¹, Xiaoman Li¹, Bing Zhao¹, Shunliang Zhang¹, Yan Zhao¹, Xiangning Chen⁴

Affiliations

¹ China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, PR China.
² China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, PR China; Tianjin Key Laboratory of Agricultural Animal Breeding and Healthy Husbandry, College of Animal Science and Veterinary Medicine, Tianjin Agricultural University, Tianjin 300384, PR China.
³ China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, PR China. Electronic address: cmrcwsw@126.com.
⁴ Key Laboratory of Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Beijing University of Agriculture, Beijing 102206, PR China.

PMID: 39733610
DOI: 10.1016/j.foodchem.2024.142656

Abstract

Lipid hydrolysis and oxidation properties, lipid metabolites, and volatile flavors were investigated to elucidate the wet-aging process (1 h to 10 d) on lipid molecule transformation and volatile flavor evolution in pork. Phospholipase A₂ (PLA₂) activity increased at 12 h, with lipoxygenase (LOX) increasing from 1 h to 7 d (P < 0.05). A total of 546 differential lipids from 997 lipids and 19 aroma-active compounds out of 43 volatiles were identified, with most fatty aldehydes reaching the highest at 10 d. Acyl carnitine (18:2) and hexadecanal are potential markers to predict the wet-aging progress of pork. Correlation analysis indicated that phospholipid molecule hydrolysis by PLA₂ and lipid enzymatic oxidation mediated by LOX rather than reactive oxygen species contributed to volatile aldehyde evolution, while phosphatidylcholine (16:2e/22:6) may be the key lipid molecule. These results offer insights into the lipid transformation and aroma evolution in pork during the wet-aging process.

Keywords: Hydrolysis; Lipid molecules; Lipidomics; Oxidation; Pork; Volatile flavor; Wet-aging.