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.

中文翻译：

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猪肉宰后湿式熟成过程中脂质水解、氧化和分子转化与挥发性化合物革命的相关性


研究了脂质水解和氧化特性、脂质代谢物和挥发性风味，以阐明湿式老化过程 （1 h 至 10 d） 对猪肉脂质分子转化和挥发性风味演变的影响。磷脂酶 A2 （PLA2） 活性在 12 h 时增加，脂氧合酶 （LOX） 从 1 h 增加到 7 d （P < 0.05）。共鉴定出 997 种脂质中的 546 种差异脂质和 43 种挥发物中的 19 种芳香活性化合物，其中大多数脂肪醛在 10 d 时达到最高。酰基肉碱 （18：2） 和十六烷醛是预测猪肉湿式老化过程的潜在标志物。相关性分析表明，PLA2 的磷脂分子水解和 LOX 而不是活性氧介导的脂质酶促氧化有助于挥发性醛的析出，而磷脂酰胆碱 （16：2e/22：6） 可能是关键的脂质分子。这些结果为猪肉在湿式老化过程中的脂质转化和香气演变提供了见解。