不同加热方法对肉鸡胸大肌肉品质的定量蛋白质组学分析

IF 8.5 1区 农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2023-06-10 DOI:10.1016/j.foodchem.2023.136602
Tianyi Yang , Yamin Yang , Peng Zhang , Weitao Li , Qingfeng Ge , Hai Yu , Mangang Wu , Lidong Xing , Zhiyu Qian , Fan Gao , Rui Liu
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引用次数: 0

摘要

本研究旨在通过定量蛋白质组学分析,评估和比较不同加热方式对苍白、柔软和渗出(PSE)样和正常(NOR)胸大肌质量特征的影响。共鉴定出632种蛋白质,经过煮沸(BO)、蒸煮(ST)、烘烤(RO)和微波(MV) 4种热处理后,PSE和NOR样品的差异丰度蛋白(DAPs)分别为84、89、50和43种,其中湿加热条件下蛋白质丰度差异更大。加工PSE肌肉导致与肌原纤维和结缔组织相关的结构蛋白发生显著变化,这可能与PSE肌肉的结构不稳定和质量下降有关。胶原蛋白、原肌球蛋白、肌红蛋白和血红蛋白可能是PSE肌肉在热加工过程中颜色稳定性和变化的潜在指标。定量蛋白质组学分析将有助于将分子变化与加工肉质相关联,从而优化PSE禽肉加工。
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Quantitative proteomics analysis on the meat quality of processed pale, soft, and exudative (PSE)-like broiler pectoralis major by different heating methods

This study aims to assess and compare the influences of different heating methods on the quality characteristics of pale, soft, and exudative (PSE)-like and normal (NOR) pectoralis major through quantitative proteomic analysis. A total of 632 proteins were identified, and there were 84, 89, 50, and 43 differentially abundant proteins (DAPs) between processed PSE and NOR samples after four thermal treatments, including boiling (BO), steaming (ST), roasting (RO), and microwaving (MV), respectively, where moist heating conditions led to more different protein abundance. Processed PSE muscles resulted in significant changes in structural proteins related to myofibrillar and connective tissue, which could be associated with their structural instability and degraded quality. Collagen, tropomyosin, myoglobin, and hemoglobin could be potential indicators of PSE muscles color stability and variation during thermal processing. The quantitative proteomic analysis will help correlate molecular changes with processed meat quality towards future optimization of PSE poultry meat processing.

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来源期刊
Food Chemistry
Food Chemistry 工程技术-食品科技
CiteScore
16.30
自引率
10.20%
发文量
3130
审稿时长
122 days
期刊介绍: Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
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