Proteomic and bioinformatic analysis of proteins on cooking loss in yak longissimus thoracis

Zuo, Huixin; Han, Lipeng; Yu, Qunli; Guo, Zengjun; Ma, Jun; Li, Mengqi; La, Huan; Han, Gencheng

doi:10.1007/s00217-018-3037-0

Cited by 6 publications

(4 citation statements)

References 46 publications

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“…For the 1812 common proteins identified in YLT, the cytoplasm (39.8%) was their main localization. Consistent with previous predictions on the subcellular localization of yak longissimus dorsi proteins ( Zuo et al, 2018 ). In addition, 79.8% of them were intracellular, 10.5% were extracellular, and 6.0% were localized on the plasma membrane ( Fig.…”

Section: Resultssupporting

confidence: 92%

Integrated proteomic, phosphoproteomic, and N-glycoproteomic analyses of the longissimus thoracis of yaks

Chang

Zhang

Liu

et al. 2022

Current Research in Food Science

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Section: Resultssupporting

confidence: 92%

Integrated proteomic, phosphoproteomic, and N-glycoproteomic analyses of the longissimus thoracis of yaks

Chang

Zhang

Liu

et al. 2022

Current Research in Food Science

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“…Indeed, the area of myofibers of broilers exposed to blue light was larger, suggesting that light may affect the growth of myofibers in the skeletal muscle of broilers and consequently the ability to retain water. In other species, as reported by a study (Zuo et al) [15], on the longissimus thoracis of the yak, high levels of cooking loss were found to be correlated with high levels of expression of some genes such as desmin, troponin-T and lactate dehydrogenase. In fact, in yaks with a high cooking-loss score, it increased the level of LDHA, an enzyme that catalyzes the conversion of lactate to pyruvate.…”

Section: Discussionsupporting

confidence: 63%

“…This reduces the ability of the meat to retain water. Preoteomic and bioinformatic studies [15] have shown that this gene tends to form networks with structural proteins such as desmin, because they are able to promote the shrinkage of myofibrils and displace water from them [16].…”

Section: Discussionmentioning

confidence: 99%

Evaluation of Commercial Meat Products of Red Chicken Reared under LED Lights

Colapietro

Ianni

Bennato

et al. 2022

Foods

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The objective of our study was to investigate the role of three different light-color temperatures of Light-Emitting Diodes (LEDs) [Neutral (K=3300−3700); Warm (K=3000−2500) and Cool (K=5500−6000)] on the qualitative attributes of breast meat obtained from male AZ Extra Heavy Red chickens. The comparison was made with meat deriving from chickens reared in the presence of classic neon lighting (Control). The meat was analyzed for the determination of both physical and chemical properties (cooking loss, moisture, total lipids and fatty acid composition). Furthermore, meat samples subjected to cooking were also analyzed for the identification of volatile compounds produced during the process; such evaluation was performed both immediately after cooking (T0) and after 7 days (T7) of cooked-meat storage at 4 ∘C. Cooking-loss values were higher for samples from chickens raised with Neutral LED (p < 0.05) compared to the other groups. For the fatty acid profiles of the meat, higher values were found for monounsaturated fatty acids (MUFAs) such as C18:1, C9 and C16:1 in Cool LED compared to the Control. Regarding the volatile profile of cooked meat, compounds belonging to the families of aldehydes, alcohols, ketones, and aromatic compounds were identified. Compounds belonging to the aldehyde family, such as hexanal, increased in Cool LED samples at T0 in comparison to the Control. On the other hand, the amounts of 1-Pentanol, 1-Octanol and 2-Octen-1-ol, which belong to the alcohol family, increased at T7 in Cool LED samples compared to the Warm LED. In conclusion, LED lighting showed to be effective in inducing significant variations on chicken breast meat ready to be introduced to the market, in particular regarding fatty acid profiles and the accumulation of volatile compounds. However more in-depth evaluation is needed for the identification of modifications regarding the sensorial sphere, which could have an impact on the consumer acceptability of the product.

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“…The sample was taken out of the bag, dried on an absorbent sheet, and reweighed. Cooking loss was the difference in weight between the precooked weight and blotted dry post-cooked weight, and it was expressed as a percentage of the precooked weight [ 39 ]. The sampling time of cooking loss at days 0.5, 1, 2, 3, 5, and 7 was the same as that of drip loss.…”

Section: Methodsmentioning

confidence: 99%

Metabolites Analysis on Water-Holding Capacity in Beef Longissimus lumborum Muscle during Postmortem Aging

et al. 2022

Self Cite

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Currently, the metabolomic research on water-holding capacity (WHC) of beef during postmortem aging is still insufficient. In this paper, the kit method was adopted for energy metabolites testing, the ultra-high-performance liquid chromatography (UHPLC) system was used for sample separation, and the mass spectrometer was applied to collect the primary and secondary spectra of the samples. The results showed that lactic acid reached saturation at day 2 postmortem, while energy metabolites changed significantly within day 2 postmortem (p < 0.05). Based on these findings, it was suggested that the energy metabolism qualities of the beef had already achieved a largely stable state at around day 2 postmortem. Then, through metabolomic analysis, 25 compounds were differentially abundant at days 0, 0.5, 1, and 2 during postmortem aging. Within the period of day 0–2 postmortem, the purine metabolism in beef was relatively active until 0.5 d postmortem, while glycolysis metabolism remained active until day 2 postmortem. The functions of the identified metabolites contribute to a more detailed molecular view of the processes behind WHC and are a valuable resource for future investigations into the flavor of postmortem beef.

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Proteomic and bioinformatic analysis of proteins on cooking loss in yak longissimus thoracis

Cited by 6 publications

References 46 publications

Integrated proteomic, phosphoproteomic, and N-glycoproteomic analyses of the longissimus thoracis of yaks

Integrated proteomic, phosphoproteomic, and N-glycoproteomic analyses of the longissimus thoracis of yaks

Evaluation of Commercial Meat Products of Red Chicken Reared under LED Lights

Metabolites Analysis on Water-Holding Capacity in Beef Longissimus lumborum Muscle during Postmortem Aging

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