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Yang T, Yang Y, Zhang P, Li W, Ge Q, Yu H, Wu M, Xing L, Qian Z, Gao F, Liu R. Quantitative proteomics analysis on the meat quality of processed pale, soft, and exudative (PSE)-like broiler pectoralis major by different heating methods. Food Chem 2023; 426:136602. [PMID: 37348393 DOI: 10.1016/j.foodchem.2023.136602] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 06/09/2023] [Accepted: 06/09/2023] [Indexed: 06/24/2023]
Abstract
This study aims to assess and compare the influences of different heating methods on the quality characteristics of pale, soft, and exudative (PSE)-like and normal (NOR) pectoralis major through quantitative proteomic analysis. A total of 632 proteins were identified, and there were 84, 89, 50, and 43 differentially abundant proteins (DAPs) between processed PSE and NOR samples after four thermal treatments, including boiling (BO), steaming (ST), roasting (RO), and microwaving (MV), respectively, where moist heating conditions led to more different protein abundance. Processed PSE muscles resulted in significant changes in structural proteins related to myofibrillar and connective tissue, which could be associated with their structural instability and degraded quality. Collagen, tropomyosin, myoglobin, and hemoglobin could be potential indicators of PSE muscles color stability and variation during thermal processing. The quantitative proteomic analysis will help correlate molecular changes with processed meat quality towards future optimization of PSE poultry meat processing.
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Affiliation(s)
- Tianyi Yang
- Department of Biomedical Engineering, Key Laboratory of Multi-modal Brain-Computer Precision Drive Ministry of Industry and Information Technology, Key Laboratory of Digital Medical Equipment and Technology of Jiangsu Province, Nanjing University of Aeronautics and Astronautics, Nanjing 210016, PR China
| | - Yamin Yang
- Department of Biomedical Engineering, Key Laboratory of Multi-modal Brain-Computer Precision Drive Ministry of Industry and Information Technology, Key Laboratory of Digital Medical Equipment and Technology of Jiangsu Province, Nanjing University of Aeronautics and Astronautics, Nanjing 210016, PR China
| | - Peng Zhang
- Department of Biomedical Engineering, Key Laboratory of Multi-modal Brain-Computer Precision Drive Ministry of Industry and Information Technology, Key Laboratory of Digital Medical Equipment and Technology of Jiangsu Province, Nanjing University of Aeronautics and Astronautics, Nanjing 210016, PR China
| | - Weitao Li
- Department of Biomedical Engineering, Key Laboratory of Multi-modal Brain-Computer Precision Drive Ministry of Industry and Information Technology, Key Laboratory of Digital Medical Equipment and Technology of Jiangsu Province, Nanjing University of Aeronautics and Astronautics, Nanjing 210016, PR China
| | - Qingfeng Ge
- College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu, Yangzhou 225127, PR China
| | - Hai Yu
- College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu, Yangzhou 225127, PR China
| | - Mangang Wu
- College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu, Yangzhou 225127, PR China
| | - Lidong Xing
- Department of Biomedical Engineering, Key Laboratory of Multi-modal Brain-Computer Precision Drive Ministry of Industry and Information Technology, Key Laboratory of Digital Medical Equipment and Technology of Jiangsu Province, Nanjing University of Aeronautics and Astronautics, Nanjing 210016, PR China
| | - Zhiyu Qian
- Department of Biomedical Engineering, Key Laboratory of Multi-modal Brain-Computer Precision Drive Ministry of Industry and Information Technology, Key Laboratory of Digital Medical Equipment and Technology of Jiangsu Province, Nanjing University of Aeronautics and Astronautics, Nanjing 210016, PR China.
| | - Fan Gao
- Department of Biomedical Engineering, Key Laboratory of Multi-modal Brain-Computer Precision Drive Ministry of Industry and Information Technology, Key Laboratory of Digital Medical Equipment and Technology of Jiangsu Province, Nanjing University of Aeronautics and Astronautics, Nanjing 210016, PR China.
| | - Rui Liu
- College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu, Yangzhou 225127, PR China.
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