Evaluation of Lipid Deterioration Markers in Pork Using Rapid Evaporation Ionization Mass Spectrometry(REIMS)after Simulation of Cold Chain Interruption
WANG Wei
JIANG Feng
WU Wanqin
PI Jiangyi
ZHANG Li
Abstract：In this study,lipidomic data of pork samples with different cold chain interruption were analyzed by combining rapid evaporative ionization mass spectrometry(REIMS)with an intelligent knife(iKnife)to develop a rapid,sensitive and accurate real-time detection technique to assess pork deterioration degree during cold chain breaks.The results showed that the relative abundance of the characterized ions differed significantly across the samples(P<0.05).Temperature fluctuations during cold chain logistics of chilled meat led to lipid oxidation.Six ions were identified as potential markers,including m/z 353.270 3,m/z 507.442 59([FAHFA(16:1(9Z)/5-O-16:0)]-),m/z 352.286 1([N-palmitoyl proline]-),m/z 271.228 4([2-hydroxy palmitic acid]-),m/z 331.249 4([9,10,13-trihydroxy-octadecanoic acid]-),and m/z 309.243 8([9R-HODE,methyl ester]-),which could serve as markers and effective indicators for cold chain deterioration.By incorporating the typical marker m/z 353.270 3 into the REIMS scanning scope through target enhancement,the overall recognition accuracy significantly improved from 55.77%(non-targeted acquisition mode)to 97.60%(target enhancement scanning).In conclusion,the target-enhanced iKnife-REIMS method can accurately discriminate cold chain interrupted pork according to different levels of lipid deterioration,providing near real-time results,thereby serving as a new approach to analyze deteriorated pork.
Keywords：iKnife-REIMSchilled porklipidomicsdeterioration biomarkersmultivariate statistics
Publication Date：2025-11-20
Online Publishing Date：2025-12-26(First online date of this platform, not the publication date of the document)
Pages：9( 323-331 )