Journal of Food Quality / 2019 / Article / Tab 2

Research Article

Effect of Chilled Ageing Conditioning at 4°C in Lamb Longissimus Dorsi Muscles on Water-Soluble Flavour Precursors as Revealed by a Metabolomic Approach

Table 2

Effects of chilled ageing conditioning on water-soluble flavour precursors.

Metabolite nameStorage days
0 d4 d8 d

Nucleotide degradation products
Inosine38.99 ± 13.66a53.17 ± 10.97b80.03 ± 5.57c
Hypoxanthine5.41 ± 4.22a10.43 ± 1.04b11.91 ± 1.30b

Glycolytic compounds
Glucose-1-phosphate14.32 ± 2.03a17.16 ± 3.08a16.95 ± 2.82a
Fructose-6-phosphate4.34 ± 2.17a7.38 ± 0.83b6.75 ± 2.07b

Organic acids
Succinic acid1.90 ± 0.63a2.83 ± 0.32b3.53 ± 0.87c
3-Hydroxybutyric acid10.94 ± 2.94a7.61 ± 1.83b6.51 ± 1.11b
Pyruvic acid14.82 ± 3.21a9.42 ± 5.89b6.42 ± 1.92b
Citric acid9.49 ± 3.69a14.35 ± 5.12a13.71 ± 4.88a
Lactic acid3159.49 ± 94.16a3121.1 ± 88.72a2918.62 ± 115.28b

Free amino acids
N-Epsilon-acetyl-L-lysine1.69 ± 0.25a1.27 ± 0.24b0.99 ± 0.12c
Methionine0.87 ± 0.20a1.30 ± 0.51a3.46 ± 1.69b
Nicotinoyl-glycine27.69 ± 1.77a37.11 ± 12.17b46.27 ± 3.33c
Tyrosine1.32 ± 0.40a0.96 ± 0.23a1.74 ± 0.41b
Aspartate0.78 ± 0.36a2.54 ± 1.44b4.83 ± 2.04c
Phenylalanine2.83 ± 0.61a3.50 ± 1.50a7.12 ± 3.66b
Valine18.28 ± 2.78a21.64 ± 6.27a32.96 ± 11.06b
N-Alpha-acetyl-L-ornithine51.36 ± 4.07a52.09 ± 5.31a46.45 ± 3.56b
Isoleucine10.87 ± 1.82a13.85 ± 4.52a21.66 ± 8.06b
Threonine5.60 ± 1.43a5.71 ± 1.42a7.61 ± 1.78b

The values followed by different superscript letters were significantly different ().

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