Variations in the lipid of dry-cured mutton ham during storage: UPLC-MS-MS-based lipidomic analysis

Huabo Fu; Xinyu Chen; Siqi Qiu; Yuhan Duan; Yujia Zhao; Bowen Xue; Shunyu Gui; Haonan Li; Huizheng Liu; Xulong Li; Xin Guo; Shiling Lu

doi:10.1016/j.fochx.2025.102877

Food Chemistry: X (Jul 2025)

Variations in the lipid of dry-cured mutton ham during storage: UPLC-MS-MS-based lipidomic analysis

Huabo Fu,
Xinyu Chen,
Siqi Qiu,
Yuhan Duan,
Yujia Zhao,
Bowen Xue,
Shunyu Gui,
Haonan Li,
Huizheng Liu,
Xulong Li,
Xin Guo,
Shiling Lu

Affiliations

Huabo Fu: Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
Xinyu Chen: Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
Siqi Qiu: Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
Yuhan Duan: Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
Yujia Zhao: Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
Bowen Xue: Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
Shunyu Gui: Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
Haonan Li: Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
Huizheng Liu: Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
Xulong Li: Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
Xin Guo: Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Corresponding authors at: School of Food Science and Technology, Shihezi University, Xinjiang Autonomous Region, Shihezi, China.
Shiling Lu: Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Corresponding authors at: School of Food Science and Technology, Shihezi University, Xinjiang Autonomous Region, Shihezi, China.

DOI: https://doi.org/10.1016/j.fochx.2025.102877
Journal volume & issue: Vol. 29
p. 102877

Abstract

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Dry-cured mutton ham is prone to quality deterioration during storage due to excessive lipid oxidation. Therefore, to control the ham quality, it is essential to comprehensively understand the lipid changes occurring in the storage. In this study, the variations and primary metabolic pathways of ham lipids during storage were investigated utilizing the lipid metabolomics. A total of 579 lipids belonging to 21 subclasses were identified, involving 376 lipids with significant differences (P 1, FC > 2 or < 0.5). Glycerolipids were the most abundant of all lipids, and glycerophospholipids contained the highest number of subclasses. PCA and OPLS-DA of lipid metabolites revealed FFA(19:1), TG(14:0/18:0/18:3), TG(14:0/18:0/20:4), TG(14:0/20:0/20:4), TG(14:0/20:1/20:4), TG(16:0/16:0/22:5), TG(16:0/16:1/22:4), TG(18,1/18:3/20:2), and TG(18,2/18:3/20:2) emerged as the key contributors to differences in mutton ham quality during storage. Furthermore, the metabolism of glycerophospholipid and sphingolipid was the critical metabolic pathway during the storage of mutton ham.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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