The effect of dragon fruit peel juice marinade pretreatment on the lipid and flavor components of beef steak: Joint analysis of lipidomics and GC-IMS.

Currently, research investigating the impact of natural fruit and vegetable byproduct seasonings on steak flavor is limited. This study employed a combined approach of non-targeted lipidomics and Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) to investigate the effects of dragon fruit peel juice, used as a natural marinade, on the lipid profile and flavor characteristics of steak. A total of 46 lipid subclasses and 1351 lipids were identified, predominantly comprising glycerolipids and glycerophospholipids. 50 volatile flavor compounds were detected, with aldehydes constituting the highest proportion, followed by alcohols, ketones, and terpenes. Furthermore, 39 differential lipid molecules (e.g., TG (15:0/18:3/22:6), PE (34:1/22:5), PC (30:1/20:4), and DG (18:1/22:6)) and 12 flavor compounds (e.g., 1-hexanal, (E)-2-heptenal, beta-myrcene, and limonene) were identified as potential markers differentiating unseasoned, traditionally seasoned, and dragon fruit peel-marinated steaks. Besides, changes in lipids and flavor might be related to the antioxidant effects of dragon fruit peel and its richness in polyphenols and flavonoids. In summary, marination with dragon fruit peel juice modified the steak's lipid profile, resulting in milder beef off-flavor, enhanced black pepper and fruity notes, and enriched overall flavor profile. This study systematically analyzed the mechanism of dragon fruit peel juice on the volatile flavor of steak, providing novel theoretical foundations for developing natural marinades and controlling meat flavor quality.