Proteomics and bioinformatics analyses based on two-dimensional electrophoresis and LC-MS/MS for the primary characterization of protein changes in chicken breast meat from divergent farming systems: Organic versus antibiotic-free

Alessandroni, Laura; Sagratini, Gianni; Gagaoua, Mohammed

doi:10.1016/j.fochms.2024.100194

Food Chemistry: Molecular Sciences

2024

DOI: 10.1016/j.fochms.2024.100194

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Proteomics and bioinformatics analyses based on two-dimensional electrophoresis and LC-MS/MS for the primary characterization of protein changes in chicken breast meat from divergent farming systems: Organic versus antibiotic-free

Laura Alessandroni,

Gianni Sagratini,

Mohammed Gagaoua

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Cited by 2 publications

References 83 publications

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Proteomic Investigation of Metabolic Changes of Passion Fruit Treated with Microporous Packaging Combined with Chitosan Coating During Storage

Liu,

Wang,

Zhong

et al. 2024

Food Bioprocess Technol

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Proteomic Investigation of Metabolic Changes of Passion Fruit Treated with Microporous Packaging Combined with Chitosan Coating During Storage

Liu,

Wang,

Zhong

et al. 2024

Food Bioprocess Technol

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Influence of Oxygen and Carbon Dioxide Content in Modified Atmosphere Packaging on the Colour and Water-Holding Capacity of Pork Loin

Zduńczyk,

Modzelewska-Kapituła,

Tkacz

2024

Applied Sciences

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During storage, raw meat is exposed to many external factors, which cause visible changes on the surface of the meat and which affect its water-holding capacity. This study aimed to determine the effect of oxygen content in modified atmosphere packaging (MAP) used for storing fresh pork on the colour, pH, value and water-holding capacity during refrigerated storage. The study also analysed the dynamics of changes in colour using the colour difference (ΔE) coefficient and sensory quality. In the study, slices of pork loin were packed in MAP using the following gas compositions: 55% O2/40% CO2/5% N2 and 75% O2/20%, CO2/5% N2; they were then stored for 15 days at a temperature of 4 °C. The colour of pork stored in MAP was significantly affected by time, but not by the proportion of oxygen. During storage, the meat’s lightness (L*), yellowness (b*), chroma, and hue angle increased, whereas its redness index (a*/b*) decreased. Significant differences in colour between freshly packed and stored samples were noted after days 7 and 9 in MAP containing 55% and 75% oxygen, respectively. The values of pH, free water, and purge and cooking loss were not affected by gas concentration but changed over time. Lowering the oxygen content from 75% to 55% in MAP opens the possibility of reducing the oxygen demand from the meat industry without compromising the quality of the meat.

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Proteomics and bioinformatics analyses based on two-dimensional electrophoresis and LC-MS/MS for the primary characterization of protein changes in chicken breast meat from divergent farming systems: Organic versus antibiotic-free

Cited by 2 publications

References 83 publications

Proteomic Investigation of Metabolic Changes of Passion Fruit Treated with Microporous Packaging Combined with Chitosan Coating During Storage

Proteomic Investigation of Metabolic Changes of Passion Fruit Treated with Microporous Packaging Combined with Chitosan Coating During Storage

Influence of Oxygen and Carbon Dioxide Content in Modified Atmosphere Packaging on the Colour and Water-Holding Capacity of Pork Loin

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