Proteomic analysis of meat exudates to discriminate fresh and freeze-thawed porcine longissimus thoracis muscle. Issue 2 (July 2015)

• Record Type: Journal Article
• Authors: Kim, Gap-Don; Jeong, Tae-Chul; Yang, Han-Sul; Joo, Seon-Tea; Hur, Sun Jin; Jeong, Jin-Yeon
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 62:Issue 2(2015:Jul.)
• Page Start: 1235
• Page End: 1238
• Publication Date: 2015-07
• Subjects: Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2015.02.016
• Languages: English
• ISSNs: 0023-6438

Abstract

<abstract xml:lang="en" abstract-type="author" id="abs0010"> <title id="sectitle0010">Abstract</title> <sec> <p id="abspara0010">The present study adopted a proteomics approach to discriminate between the expression of different proteins in meat exudates from fresh and freeze-thawed (FT) pork. The porcine <italic>longissimus thoracis</italic> muscles were stored at 1.0 ± 0.5 °C for 60 h, and the remainder was exposed to freeze-thawing at −20.0 ± 0.5 °C for 48 h and at 1.0 ± 0.5 °C for 12 h. The released meat exudates were collected, and the amount of exudate and the protein content and expression were analyzed. Two-dimensional gel electrophoresis and mass spectrometry (2DE/MS) identified 450 protein spots from meat exudates. The expressions of 15 and 9 proteins were significantly (p &lt; 0.05) higher in the fresh pork and in FT pork, respectively. 22 proteins could be selected as markers to discriminate between fresh and FT pork.</p> </sec> </abstract>