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| Research Progress of Lipidomics in Meat |
| Lü Jingxiu, HAN Tingting, LIU Yu, JIANG Tao, LI Pengpeng, WANG Daoying |
| 1.Agricultural Products Processing Institute of Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 2.College of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, China; 3.National and Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Technology, Bohai University, Jinzhou 121013, China |
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Abstract Lipids are important constituents of organisms. The type, structure and amount of lipids in meat can be investigated by various techniques such as mass spectrometry (MS), providing the basis for understanding the role that different lipids play in meat products. With the support of modern technology, the influence of lipidomics in meat research has gradually increased. Lipidomics allows visual understanding of the influence of lipids on meat quality and flavor, which has been increasingly applied in meat quality research by determining marker lipids. This paper summarizes recent research on the effect of different classes of lipids on meat quality, and reviews the application of lipidomics in meat research.
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2022, Vol. 36 
