School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China.
School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China.
Food Res Int. 2021 May;143:110289. doi: 10.1016/j.foodres.2021.110289. Epub 2021 Mar 9.
As traditional frozen storage leads to the degradation of meat quality, elucidation of dynamic change mechanism is urgently needed. Proteomic differences in postmortem frozen storage time (0, 30 and 60 days) of Hengshan goat meat at -18 °C were studied by label-free proteomics based on high resolution quadrupole-Orbitrap mass spectrometry. A total of 492 proteins were identified, of which 485 proteins were quantified, and the difference of 199 proteins was observed. The analysis of the differentially expressed proteins related to quality observed that triosephosphate isomerase and peroxiredoxin-6 were potential biomarkers for goat meat discoloration. Troponin and myosin can represent the tenderness of goat meat. Heat shock protein 70 can be used as water-retaining proteins in goat meat. Bioinformatics analysis suggested that the distinguishingly expressed proteins were involved in glycolysis and the ubiquitin-proteasome pathway revealing that the strong degradation of proteins, which cause of the degradation of long-term frozen meat quality. These results could enrich and beyond the existing knowledge of frozen meat, expecting to have a further understanding of the changes of meat quality at the molecular level.
由于传统的冷冻储存会导致肉质下降，因此迫切需要阐明其动态变化机制。本研究采用基于高分辨四极杆-Orbitrap 质谱的无标记蛋白质组学技术，研究了-18℃下恒山羊肉在冷冻储存时间（0、30 和 60 天）后的蛋白质组差异。共鉴定出 492 种蛋白质，其中 485 种蛋白质被定量，观察到 199 种蛋白质存在差异。对与质量相关的差异表达蛋白的分析表明，磷酸丙糖异构酶和过氧化物酶 6 是羊肉变色的潜在生物标志物。肌钙蛋白和肌球蛋白可以代表羊肉的嫩度。热休克蛋白 70 可以作为羊肉中的水合蛋白。生物信息学分析表明，差异表达蛋白参与糖酵解和泛素-蛋白酶体途径，表明长期冷冻肉中蛋白质的强烈降解，导致其质量下降。这些结果可以丰富和扩展现有的冷冻肉知识，期望在分子水平上进一步了解肉质变化。
