Cysteine Oxidation Sites in Tan Lamb Meat Proteins at Different Storage Temperatures: Identification and Effect on Meat Tenderness

被引：0

作者：

Zhang R. ^{[1
]}

Tao Y. ^{[2
,3
]}

Gao Y. ^{[1
]}

Wang S. ^{[1
]}

Liu D. ^{[1
]}

机构：

[1] School of Food Science and Engineering, Ningxia University, Yinchuan

[2] College of Animal Science and Technology, Ningxia University, Yinchuan

[3] School of Biological Engineering, Sichuan University of Science and Engineering, Yibin

来源：

Shipin Kexue/Food Science | 2024年 / 45卷 / 10期

关键词：

cysteine oxidative modification proteomics; protein oxidation; Tan lamb meat; tenderness; texture;

D O I：

10.7506/spkx1002-6630-20230403-015

中图分类号：

学科分类号：

摘要：

The shear force and textural properties (hardness, elasticity and chewiness) of Ningxia Tan lamb meat stored at −80 ℃ (control), −2, −18 or 4 ℃ for 7 days were determined by cysteine oxidative modification proteomics. Meanwhile, the cysteine oxidation sites were identified, and the Pearson’s correlation was used to analyze the correlation between the oxidation intensity of significantly differential oxidation sites (SDOS) and the quality indicators of refrigerated Tan lamb meat. The results showed that compared with the control group, the shear force and texture characteristics of lamb meat in the experimental groups were significantly reduced (P < 0.05), and 25 SDOS proteins (including 10 structural proteins, 8 metabolic enzymes, 2 degradative enzymes and 5 other proteins) were significantly correlated with at least one quality indicator (P < 0.05), which could be used as potential biomarkers to evaluate changes in the tenderness and texture of lamb meat during storage. © 2024 Chinese Chamber of Commerce. All rights reserved.

引用

页码：54 / 61

页数：7

共 25 条

[1] LI D D, PENG Y L, ZHANG H H, Et al., Relationship between quality changes of post-rigor Tan mutton and myofibrillar protein following high-pressure treatment, CyTA-Journal of Food, 29, 1, pp. 378-388, (2021)
[2] CAO R Q, YAN L X, XIAO S J, Et al., Effects of different low-temperature storage methods on the quality and processing characteristics of fresh beef, Foods, 12, 4, (2023)
[3] PAN C, CHEN S J, HAO S X, Et al., Effect of low-temperature preservation on quality changes in Pacific white shrimp, Litopenaeus vannamei: a review, Journal of the Science of Food and Agriculture, 99, 5, pp. 6121-6128, (2019)
[4] ZHANG G F, LIN L, ZHENG X M, Et al., Effect of storage period on the quality characteristics of frozen beef and mechanisms of change from the corresponding physical and microstructural perspectives, Journal of Food Measurement and Characterization, 17, pp. 813-823, (2023)
[5] LI F F, ZHONG Q, KONG B H, Et al., Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage, Food Research International, 133, pp. 109-142, (2020)
[6] MALHEIROS J M, BRAGA C P, GROVE R A, Et al., Influence of oxidative damage to proteins on meat tenderness using a proteomics approach, Meat Science, 148, pp. 64-71, (2018)
[7] LI S S, LI C B., Proteomics discovery of protein biomarkers linked to yak meat tenderness as determined by label-free mass spectrometry, Animal Science Journal, 92, 1, (2021)
[8] SHI J, ZHANG L T, LEI Y T, Et al., Differential proteomic analysis to identify proteins associated with quality traits of frozen mud shrimp (Solenocera melantho) using an iTRAQ-based strategy, Food Chemistry, 251, 15, pp. 25-32, (2018)
[9] (2012)
[10] LU X, ZHANG Y M, XU B C, Et al., Protein degradation and structure changes of beef muscle during superchilled storage, Meat Science, 168, pp. 108-180, (2020)

← 1 2 3 →