Screening and identification of deterioration markers in lean and fatty pork by metabolomics

Temperature fluctuations during the cold chain logistics of pork will lead to deterioration, and the existing indicators can not effectively assess the deterioration degree of meat. This study identified sensitive markers of deterioration by an untargeted metabolomics method. A total of 12 differential compounds were identified as potential deterioration markers, whose contents were increased with extending cold chain interruption time. The zero-order reaction model had a good fit to the changes in most deterioration markers of pork during cold chain interruption. The compound with the fastest growth rate during cold chain interruption was m/z 274.27484 ([N-Lauryldiethanolamine] + ), followed by m/z 318.30103 ([Phytophingosine]+), m/z 184.07268 ([Cholinephosphate] + ), m/z 186.22229 ([Dodecylamine] + ), m/z 256.26422 ([Hexadecanamide] + ), m/z 214.25369 ([1-Tetradecylamine] + ), m/z 174.18581 ([2-Dibutylaminoethanol] + ). Five key metabolic pathways were involved in the formation of the deterioration markers in pork. The production of these markers might be associated with the conversion of fatty acids to fatty amines by microbial omega-transaminase (ω-TA) and carboxylic acid reductase (CAR). These chemical deterioration markers were more sensitive than conventional indicators such as color, pH, total volatile basic nitrogen (TVB-N). Our findings provide valuable references for promoting the quality assurance of chilled pork. • Deterioration markers identified in pork: fatty amines, acyl amines, amine oxide. • Deterioration markers more sensitive than conventional physicochemical indicators. • Production of markers associated with conversion of fatty acids into fatty amines.