Characterizing membrane phospholipid hydrolysis of pork loins throughout three aging periods

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2020-05
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Chao, M. D.
Donaldson, E. A.
Wu, W.
Welter, A. A.
O’Quinn, T. G.
Hsu, W-W
Schulte, M. D.
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© 2020 Elsevier Ltd.
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Animal Science
Abstract
Three chops from 20 pork carcasses were aged for 1, 8, and 21 days. Electrospray ionization-tandem mass spectrometry was used to comprehensively analyze profiles of phospholipids from each sample (n=60). Total phospholipid quantity decreased 4-folds (P < 0.01) from 1 to 21 days of aging in pork loins. Phosphatidylinositol (PI) and phosphatidylserine (PS) increased by 30% and 73%, respectively, from 1 to 21 days of aging in pork loins (P < 0.01). This increase was mainly due to relative percentage increase from PI 38:4 (18:0–20:4) and PS 36:2 (18:0–18:2; P < 0.01). The results also showed that the relative percentage of lysophosphatidylcholine increased by 35% after short term aging (8d), and phosphatidic acid increased by 10-folds after extended aging (21d; P < 0.01). These results documented that phospholipids undergo enzymatic hydrolysis during aging, but also indicated that lipid species containing 18:2 or 20:4 within PI and PS were slightly more resistant to enzymatic hydrolysis compared with the other phospholipids.
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This is a manuscript of an article published as Chao, M. D., E. A. Donaldson, W. Wu, A. A. Welter, T. G. O'Quinn, W-W. Hsu, M. D. Schulte, and S. M. Lonergan. "Characterizing membrane phospholipid hydrolysis of pork loins throughout three aging periods." Meat science 163 (2020): 108065. doi:10.1016/j.meatsci.2020.108065. Posted with permission. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
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