文献类型： 外文期刊
作者： Li, Jin 1 ; He, Xige 3 ; Chen, Lu 1 ; Li, Jin 1 ; Yu, Xueting 1 ; Li, Shaobo 4 ; Borjigin, Gerelt 1 ; Dong, Tungalag 1 ; Yun, Xueyan 1 ;
作者机构： 1.Inner Mongolia Agr Univ, Coll Food Sci & Engn, 306 Zhaowuda Rd, Hohhot 010018, Inner Mongolia, Peoples R China
2.Engn Res Ctr Comprehens Utilizat Livestock Byprod, Hohhot, Peoples R China
3.Inner Mongolia Univ, Sch Life Sci, State Key Lab Reprod Regulat & Breeding Grassland, Hohhot 010020, Peoples R China
4.Chinese Acad Agr Sci, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Inst Food Sci & Technol, Beijing 100193, Peoples R China
关键词： Whey; Fermented camel jerky; Storage quality; Metabolomics
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）
ISSN： 0963-9969
年卷期： 2025 年 214 卷
页码：
收录情况： SCI
摘要： To explore the effect of whey on the quality of camel meat products, this study developed a whey-fermented camel jerky and examined the impact of whey addition on the quality of fermented camel jerky. The effects of whey existence on the basic characteristics and differential metabolites of fermented camel meat jerky during storage were systematically analyzed using gas-phase (GC) and non-targeted metabolomics techniques in this study. Results showed that the addition of whey had a synergistic effect on jerky, reducing pH, water activity and water content while increasing total amino acids, unsaturated fatty acid levels and PUFA/SFA ratio. Lipid, lipid-like molecules, amino acids, small peptides (dipeptides), and organic acids were differential metabolites in fermented camel jerky. Glycerophospholipid, amino acid and purine metabolism were the main pathways in whey assisted-fermented camel jerky to enhance the quality of fermented camel jerky. This research provides new insights for optimizing the fermentation process and the development of novel fermented meat products.
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