Postgraduate Program in Food Science and Technology. Department of Food Engineering, Federal University of Paraiba, João Pessoa, Paraíba, Brazil.
Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos, Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain.
Food Chem. 2023 Oct 15;423:136314. doi: 10.1016/j.foodchem.2023.136314. Epub 2023 May 6.
The study aimed to investigate biochemical mechanisms occurred in Wooden breast (WB) chicken meat, with attention to the impact on meat quality. Commercial chicken breasts were classified as Normal (N, n = 12), WB-M (moderate degree; focal hardness on cranial region, n = 12) and WB-S (severe degree; extreme and diffused hardness over the entire surface, n = 12). Samples were analyzed for physico-chemical properties, oxidative damage to lipids and proteins, and discriminating sarcoplasmic proteins by using a Q-Exactive mass spectrometer. WB meat presented impaired composition and functionality and higher levels of lipid and protein oxidation markers than N meat. The proteomic profile of WB-S presents a dynamic regulation of the relevant proteins involved in redox homeostasis, carbohydrate, protein and lipid metabolisms. Proteomics results demonstrate that the physiological and metabolic processes of muscles affected by WB myopathy are involved in combating the inflammatory process and in repairing the damaged tissue by oxidative stress.
本研究旨在探讨木质鸡胸肉（WB 鸡肉）中发生的生化机制，特别关注其对肉质的影响。将商用鸡胸肉分为正常组（N，n=12）、中度木质鸡胸肉（WB-M，颅骨区域有局部硬度，n=12）和严重木质鸡胸肉（WB-S，整个表面极度和弥漫性硬度，n=12）。对样品进行理化性质、脂质和蛋白质氧化损伤以及使用 Q-Exactive 质谱仪鉴别肌浆蛋白的分析。WB 鸡肉的组成和功能受损，脂质和蛋白质氧化标志物的水平高于 N 鸡肉。WB-S 的蛋白质组图谱呈现出与氧化还原稳态、碳水化合物、蛋白质和脂质代谢相关的相关蛋白的动态调节。蛋白质组学结果表明，受 WB 肌病影响的肌肉的生理和代谢过程涉及到对抗炎症过程和通过氧化应激修复受损组织。
