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- Title
Proteomic Changes in Sarcoplasmic and Myofibrillar Proteins Associated with Color Stability of Ovine Muscle during Post-Mortem Storage.
- Authors
Gao, Xiaoguang; Zhao, Dandan; Wang, Lin; Cui, Yue; Wang, Shijie; Lv, Meng; Zang, Fangbo; Dai, Ruitong
- Abstract
The objective of this study was to investigate the proteomic characteristics for the sarcoplasmic and myofibrillar proteomes of M. longissimus lumborum (LL) and M. psoasmajor (PM) from Small-tailed Han Sheep. During post-mortem storage periods (1, 3, and 5 days), proteome analysis was applied to elucidate sarcoplasmic and myofibrillar protein changes in skeletal muscles with different color stability. Proteomic results revealed that the identified differentially abundant proteins were glycolytic enzymes, energy metabolism enzymes, chaperone proteins, and structural proteins. Through Pearson's correlation analysis, a few of those identified proteins (Pyruvate kinase, Adenylate kinase isoenzyme 1, Creatine kinase M-type, and Carbonic anhydrase 3) were closely correlated to representative meat color parameters. Besides, bioinformatics analysis of differentially abundant proteins revealed that the proteins mainly participated in glycolysis and energy metabolism pathways. Some of these proteins may have the potential probability to be predictors of meat discoloration during post-mortem storage. Within the insight of proteomics, these results accumulated some basic theoretical understanding of the molecular mechanisms of meat discoloration.
- Subjects
MOLECULAR chaperones; CYTOSKELETAL proteins; CARBONIC anhydrase; PYRUVATE kinase; PROTEINS; COLOR of meat; PROTEOMICS; SKELETAL muscle
- Publication
Foods, 2021, Vol 10, Issue 12, p2989
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods10122989