Song Sumin, Cheng Huilin, Park Junyoung, Kim Gap-Don
Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea.
Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea; Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea.
Food Chem. 2024 Jan 1;430:137036. doi: 10.1016/j.foodchem.2023.137036. Epub 2023 Jul 29.
Peptides in fresh and aged beef strip loin (M. longissimus lumborum) and tenderloin (M. psoas major) were quantified to investigate the relationship between proteolysis-induced peptides and beef quality characteristics. A total of 409 and 450 peptides were quantified from strip loin and tenderloin, respectively, and found to be significantly correlated to beef quality characteristics. Changes in redness and yellowness were significantly correlated to the peptides derived from G3P, ENOB, and KCRM in both muscles during 14 days of storage. The peptides produced from MYG, ENOB, HBA, PGK1, and TPIS were strongly associated with improved tenderness, while those derived from major myofibrillar proteins, such as MYH1, MYH2, ACTS, and DESM, were associated with changes in tenderloin color. These results improve our understanding of the association between peptides and changes in meat quality during cold storage, indicating that proteolysis-induced peptides can be indicators of the quality characteristics of fresh and aged meat.
对新鲜和陈化牛肉里脊（腰大肌）和嫩腰肉（腰大肌）中的肽进行定量，以研究蛋白水解诱导的肽与牛肉品质特征之间的关系。分别从里脊和嫩腰肉中定量了409种和450种肽，发现它们与牛肉品质特征显著相关。在储存14天期间，两种肌肉中的红色和黄色变化与源自甘油醛-3-磷酸脱氢酶（G3P）、烯醇化酶β（ENOB）和肌酸激酶M型（KCRM）的肽显著相关。由肌球蛋白（MYG）、烯醇化酶β（ENOB）、血红蛋白α（HBA）、磷酸甘油酸激酶1（PGK1）和磷酸丙糖异构酶（TPIS）产生的肽与嫩度改善密切相关，而源自主要肌原纤维蛋白（如肌球蛋白重链1（MYH1）、肌球蛋白重链2（MYH2）、肌动蛋白（ACTS）和桥粒芯糖蛋白（DESM））的肽与嫩腰肉颜色变化有关。这些结果增进了我们对肽与冷藏期间肉质变化之间关联的理解，表明蛋白水解诱导的肽可以作为新鲜和陈化肉品质特征的指标。
