ArticleFood chemistry: X2026
Metabolomics analysis revealing dynamic changes in the quality of goose meat during frozen preservation.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Frozen storage has always been considered an effective process to extend the shelf-life of meat, although the underlying metabolic mechanisms driving quality changes remain poorly understood. This study investigated the impact of frozen storage (0, 30 and 90d) on the metabolome and proximate composition of Yangzhou goose breast muscle. UPLC-MS/MS-based metabolomic analysis identified 850 metabolites and observed distinct profiles across storage periods. Notably, a pronounced accumulation of Glycerophospholipids (GP) and Fatty acyls (FA) was observed from 30d to 90d, during which Arachidonic acid metabolism and Linoleic acid metabolism emerged as the main pathways. These shifts of metabolites corresponded with decreased moisture and elevated intramuscular fat content, suggesting that GP and FA can serve as potential markers for meat quality deterioration during the freezing process. Overall, these data provide dynamic metabolites for the process under frozen storage and highlight key pathways that underlie the quality alterations in goose meat.
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