Analysis of raw hams using SELDI-TOF-MS to predict the final quality of dry-cured hams

Abstract

The relationship between protein profiles of Gluteus medius (GM) muscles of raw hams obtained from 4 pure breed pigs (Duroc, Large White, Landrace, and Piétrain) with the final quality of the Semimembranosus and Biceps femoris muscles of dry-cured hams was investigated. As expected, Duroc hams showed higher levels of marbling and intramuscular fat content than the other breeds. Piétrain hams were the leanest and most conformed, and presented the lowest salt content in dry-cured hams.Even if differences on the quality traits (colour, water activity, texture, composition, intramuscular fat, and marbling) of dry-cured hams were observed among the studied breeds, only small differences on the sensory attributes were detected. Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry (SELDI-TOF-MS) was used to obtain the soluble protein profiles of GM muscles. Some associations between protein peaks obtained with SELDI-TOF-MS and quality traits, mainly colour (b*) and texture (F 0 , Y 2 , Y 90 ) were observed. Candidate protein markers for the quality of processed drycured hams were identified.

Invited review: Measurable biomarkers linked to meat quality from different pig production systems

“…Previous studies with different breeds showed that breed and muscle type did not affect the number of peaks per spectrum in SELDI-TOF experiments, while a few of these peaks indicated muscle fibre type-specific proteins (Mach et al, 2010). Marcos et al (2013a, b), comparing four different pure breeds (Duroc, Large White, Landrace, and Pietrain) using the same technique, showed associations between protein peaks and meat quality traits, mainly water-holding capacity and texture. Although explaining a limited proportion of the variability, the authors concluded that the results showed interesting relationships between protein expression and longissimus meat quality traits.…”

“…Surprisingly, they concluded that even if differences in the quality traits (colour, water activity, texture, composition, IMF, and marbling) of dry-cured hams were observed among the studied breeds, only small differences in the sensory attributes were detected. However, associations between protein peaks and meat quality traits, mainly colour (Minolta b * , meat yellowness) and texture (for details see Marcos et al, 2013a, b), were observed. Candidate protein markers for the quality of processed dry-cured hams were identified (Marcos et al, 2013b).…”

Advanced Mass Spectrometry

“…This has made TOF-MS an essential instrument for food analysis applications-typically with matrix-assisted laser desorption/ionization (MALDI) and ESI ionization-particularly with the development of high-resolution and hybrid instruments [quadrupole time-offlight (QqTOF), ion-trap time-of-flight (IT-TOF), and TOF-TOF configurations]. These hybrid instruments benefit from the versatile ability of quadrupoles to carry out various tasks and from the high performance of TOF spectrometers in both MS and MS/MS modes [42][43][44][45][46][47]. The QqTOF is a hybrid quadrupole TOF mass spectrometer with MS/MS capability.…”

“…Raf. and their bioactivities [92] LC-QqTOF Comprehensive characterization of bioactive phenolic compounds in cucumber whole fruit extract [93] LC-QqTOF Migration of nonintentionally added substances from adhesives and the role of EVOH to avoid migration in multilayer packaging materials [94] SELDI-TOF Analysis of raw hams to predict the final quality of dry-cured hams [43] …”

“…The technique enables rapid and high-throughput detection of proteins and peptides directly from crude mixtures. For this reason, SELDI-TOF-MS has been used in a number of studies related to screening identification, biomarkers discovery in food proteomics [43,44].…”