Through proteomics and metabolomics technologies discussing the exudate of wet-aged beef impact on quality changes
學生姓名:
高若鈞
指導教授:
陳詠宗
學 期:
112上
摘 要:
Postmortem aging is a common post-harvest process applied in the meat industry, it can improve the flavor and tenderness of meat. This improvement can be attributed to the activity of endogenous enzymes, hydrolyzing the structural myofibrillar proteins during the aging process. However, compared with dry aging, wet aging is widely used in meat products for export, and most studies only explore the changes in meat after aging, few people explore the impact of meat exudate on quality. Although exudate is usually considered waste, but it contains various metabolites such as sarcoplasmic proteins, peptides, amino acids, nucleotides, and enzymes. Therefore, the purpose of this study is to explore the relevance of wet-aged beef exudate on meat quality using proteomics and metabolomics technologies. There is evidence that prolonged aging improves meat tenderness and leads to the breakdown of myofibrillar proteins, but long-term aging can
also have adverse effects on meat color and oxidative stability. Through the analysis of beef exudate using proteomics technology, it was also found that nineteen proteins changed significantly during wet aging, and most of them gradually accumulated over time. In addition, sixteen potential characteristic proteins were also identified from the VIP value of the PLS-DA analysis results, which can be used as biomarkers of meat quality. However, through the two different types of muscles, longissimus lumborum (LD) and psoas major (PM), it was also found that their exudate compositions are different, and the protein composition is less affected by the aging time, while the composition of metabolites is greatly affected by the muscle type. In addition, heat shock protein 70 (HSP70) and laminin protein were also observed to be related to the oxidative stability and color quality of meat. These two results show that proteomics is better at distinguishing different sources of muscle, while metabolomics is better at distinguishing different aging times. Therefore, combining these two techniques to analyze meat exudate can help to gain a deeper understanding of the relevant biochemical changes during beef aging, and also has potential in predicting meat quality.
also have adverse effects on meat color and oxidative stability. Through the analysis of beef exudate using proteomics technology, it was also found that nineteen proteins changed significantly during wet aging, and most of them gradually accumulated over time. In addition, sixteen potential characteristic proteins were also identified from the VIP value of the PLS-DA analysis results, which can be used as biomarkers of meat quality. However, through the two different types of muscles, longissimus lumborum (LD) and psoas major (PM), it was also found that their exudate compositions are different, and the protein composition is less affected by the aging time, while the composition of metabolites is greatly affected by the muscle type. In addition, heat shock protein 70 (HSP70) and laminin protein were also observed to be related to the oxidative stability and color quality of meat. These two results show that proteomics is better at distinguishing different sources of muscle, while metabolomics is better at distinguishing different aging times. Therefore, combining these two techniques to analyze meat exudate can help to gain a deeper understanding of the relevant biochemical changes during beef aging, and also has potential in predicting meat quality.
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