Characterization of lipid distribution and volatile profile in high-marbling beef of Jiaxian Red cattle

文献类型： 外文期刊

第一作者： Ren, Yimeng

作者： Ren, Yimeng;Li, Jing;Shi, Yujie;Bai, Yueyu;Ren, Yimeng;Zhou, Longzhu;Tang, Chaohua;Li, Jing;Shi, Yujie;Zhao, Qingyu;Zhang, Junmin

作者机构：

关键词： Lipid profile; Lipid saturation; Lipid polarity; Fatty acid; Volatile profile

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.6； 五年影响因子：4.6 ）

ISSN： 0889-1575

年卷期： 2025 年 141 卷

页码：

收录情况： SCI

摘要： Jiaxian Red cattle is an indigenous, high quality cattle breed with marbled beef in China. We investigated the changes in lipid distribution, volatile compound and taste in Biceps femoris, Supraspinatus and Longissimus dorsi of Jiaxian Red cattle to further explore the quality characteristics of beef muscles with high lipid deposition. Neutral lipids in high-lipid-depositing beef had a dominant content percentage; in addition, 24 triglyceride species varied significantly. Longissimus dorsi lipid was more non-polar, with the highest total lipid and the lowest phospholipid content. The distribution of neutral lipids and glycerophospholipids was analyzed. Triglyceride was the lipid class that had the highest monounsaturated fatty acid percentage (52.44 %-55.88 %). Saturated and mono/ polyunsaturated fatty acid classes content derived from neutral lipid increased in Longissimus dorsi, while that derived from glycerophospholipid increased in Supraspinatus. N-3 fatty acids content had low levels in Longissimus dorsi. Triglycerides containing oleic acid and linoleic acid had a significant positive correlation with differential aldehydes. These findings provide valuable insights into the lipid profile of beef with high lipid deposition, offering a foundation for future enhancements in beef quality.

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