肉类研究2024，Vol.38Issue(2)：9-16,8.DOI:10.7506/rlyj1001-8123-20240220-040
基于蛋白组学分析不同解冻方式下牛肉的品质变化机制
Proteomics-Based Analysis of the Quality Change Mechanism of Frozen Beef under Different Thawing Methods
摘要
Abstract
Low-frequency electric field thawing(LFEFT)and room temperature thawing(RTT)lead to significant differences in the pH,color,volatile base nitrogen(TVB-N)content,textural properties and water-holding capacity of beef.In order to elucidate a possible mechanism for the effect of LFEFT on the quality of beef at the molecular level,the current study conducted a proteomic analysis of frozen beef thawed by LFEFT or RTT.The results showed that there were 551 differentially abundant proteins(DAPs)between the LFEFT and RTT groups.Among these,14 were significantly correlated with quality traits(pH,color,TVB-N content,texture and water-holding capacity).Bioinformatics analysis showed that DAPs were mainly involved in biological functions such as protein binding,metabolic enzymes and protein turnover.In summary,LFEFT can improve production efficiency while ensuring beef quality.关键词
低频电场解冻/常温解冻/牛肉/肉品质/蛋白组学Key words
low-frequency electric field thawing/room temperature thawing/beef/meat quality/proteomics分类
轻工纺织引用本文复制引用
林颖,邝金艳,王丽,闫子康,李宗军..基于蛋白组学分析不同解冻方式下牛肉的品质变化机制[J].肉类研究,2024,38(2):9-16,8.基金项目
2022湖南省农业产业技术体系项目(湘农发2022-67) （湘农发2022-67）
湖南省重点研发计划项目(2022NK2035) （2022NK2035）
