Proteomic analysis of meat exudates to discriminate fresh and freeze-thawed porcine longissimus thoracis muscle

Kim, Gap-Don; Jeong, Tae-Chul; Yang, Han-Sul; Joo, Seon-Tea; Hur, Sun; Jeong, Jin-Yeon

doi:10.1016/j.lwt.2015.02.016

Cited by 15 publications

(8 citation statements)

References 16 publications

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“…Yowell and Flurkey (1986) studied SDS-PAGE profiles of nonsoluble proteins in codfish fillets thawed using a microwave. The proteomic analysis of fresh and freeze-thawed porcine longissimus thoracis muscle was studied by Kim et al (2015) using twodimensional gel electrophoresis and mass spectrometry. There were 15 and nine proteins that were expressed at a significantly higher level in the fresh pork and in the freeze-thaw pork, respectively, which showed that the freeze-thaw process had some effects on the proteomic of porcine muscle.…”

Section: Protein Physicochemical Propertiesmentioning

confidence: 99%

Recent Advances in Food Thawing Technologies

Cai

Cao

Regenstein

et al. 2019

Comp Rev Food Sci Food Safe

103

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Serious quality deterioration can occur with suboptimal thawing, and thus innovative thawing technologies may have an important role in improving the final quality of frozen foods. In recent years, although several new thawing technologies have been extensively studied, such as ultra‐high pressure assisted thawing, ultrasound‐assisted thawing, high‐voltage electrostatic field thawing, ohmic thawing, and radio frequency thawing, more research is needed to make them more applicable to thawing of food industrially. A better evaluation of the impact of thawing is needed to help move new thawing technologies forward. This review discusses the principles involved, the applications to different types of foods, modeling of the various processes, new evaluation techniques, and patents obtained for the different systems. The benefits and weaknesses of these systems are also discussed to provide a more complete review of these new thawing techniques. This review will, hopefully, encourage additional work that may help reach the goal of having better food thawing systems.

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Section: Protein Physicochemical Propertiesmentioning

confidence: 99%

Recent Advances in Food Thawing Technologies

Cai

Cao

Regenstein

et al. 2019

Comp Rev Food Sci Food Safe

103

View full text Add to dashboard Cite

show abstract

“…Fresh meat is more appreciated than frozen meat because of the formation of ice crystals than can destroy the ultrastructure of the matrix and consequently denature the proteins, hence reducing the potential meat quality. By using meat exudates to search for protein biomarkers, it was possible to discriminate between fresh and frozen meat [ 68 ]. From this study, a total of 22 proteins were found as candidate discriminatory biomarkers using gel-based techniques.…”

Section: Application Of Proteomics To Assess Pork Quality and Authmentioning

confidence: 99%

Application of Proteomic Technologies to Assess the Quality of Raw Pork and Pork Products: An Overview from Farm-To-Fork

López‐Pedrouso

Lorenzo

Gagaoua

et al. 2020

Biology

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The quality assurance of pork meat and products includes the study of factors prior to slaughter such as handling practices, diet and castration, and others during the post-mortem period such as aging, storage, and cooking. The development over the last two decades of high-throughput techniques such as proteomics offer great opportunities to examine the molecular mechanisms and study a priori the proteins in the living pigs and main post-mortem changes and post-translational modifications during the conversion of the muscle into the meat. When the most traditional crossbreeding and rearing strategies to improve pork quality were assessed, the main findings indicate that metabolic pathways early post-mortem were affected. Among the factors, it is well documented that pre-slaughter stress provokes substantial changes in the pork proteome that led to defective meat, and consequently, novel protein biomarkers should be identified and validated. Additionally, modifications in pork proteins had a strong effect on the sensory attributes due to the impact of processing, either physical or chemical. Maillard compounds and protein oxidation should be monitored in order to control proteolysis and volatile compounds. Beyond this, the search of bioactive peptides is becoming a paramount goal of the food and nutraceutical industry. In this regard, peptidomics is a major tool to identify and quantify these peptides with beneficial effects for human health.

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“…The meat juice preparation is based on the study by Kim and Jeong [8]. After reception, muscles were cut into pieces 3 cm thick with a weight of about 80 g and packaged in Polyamide/Polyethylene (PA/PE) storage bags impermeable to gases (3 welds, 200 × 300 mm, Sovapack, Cuiseaux, France).…”

Section: Meat Juicementioning

confidence: 99%

Relationship between Color and Redox Potential (Eh) in Beef Meat Juice. Validation on Beef Meat

et al. 2020

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In France, around 3.5 million cattle are slaughtered each year, which represents 1.3 million tons of beef carcasses. However, waste due essentially to organoleptic defects is estimated at 3.4% of the production or 45,000 tons of beef carcasses. Microbiological contamination and color are the two major causes of defect. In order to prevent color defect, a study was performed to develop a new method for measuring rapidly and instantly the redox potential as an indicator of color changes in carcasses without slowing down the slaughter line. This measurement would allow to classify them upstream according to their time of colors changes in order to sort them and to avoid food waste in the future. Meat juice has been shown to be a good mimetic medium for the study of color changes. The effect of different parameters was studied in order to fix experimental conditions. Color change is faster in the juice than in the meat and faster at 20 °C than at 4 °C. Redox potential allows following color changes and a symmetry has been highlighted between this thermodynamic measure and color changes.

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Proteomic analysis of meat exudates to discriminate fresh and freeze-thawed porcine longissimus thoracis muscle

Cited by 15 publications

References 16 publications

Recent Advances in Food Thawing Technologies

Recent Advances in Food Thawing Technologies

Application of Proteomic Technologies to Assess the Quality of Raw Pork and Pork Products: An Overview from Farm-To-Fork

Relationship between Color and Redox Potential (Eh) in Beef Meat Juice. Validation on Beef Meat

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