Proteomic Changes in Sarcoplasmic and Myofibrillar Proteins Associated with Color Stability of Ovine Muscle During Post-Mortem Storage

Overview

Journal Foods

Specialty Biotechnology

Date 2021 Dec 24

PMID 34945539

Citations 3

Authors

Xiaoguang Gao

Dandan Zhao

Lin Wang

Yue Cui

Shijie Wang

Meng Lv

Fangbo Zang

Ruitong Dai

Affiliations

Soon will be listed here.

Abstract

The objective of this study was to investigate the proteomic characteristics for the sarcoplasmic and myofibrillar proteomes of (LL) and (PM) from Sheep. During post-mortem storage periods (1, 3, and 5 days), proteome analysis was applied to elucidate sarcoplasmic and myofibrillar protein changes in skeletal muscles with different color stability. Proteomic results revealed that the identified differentially abundant proteins were glycolytic enzymes, energy metabolism enzymes, chaperone proteins, and structural proteins. Through Pearson's correlation analysis, a few of those identified proteins (Pyruvate kinase, Adenylate kinase isoenzyme 1, Creatine kinase M-type, and Carbonic anhydrase 3) were closely correlated to representative meat color parameters. Besides, bioinformatics analysis of differentially abundant proteins revealed that the proteins mainly participated in glycolysis and energy metabolism pathways. Some of these proteins may have the potential probability to be predictors of meat discoloration during post-mortem storage. Within the insight of proteomics, these results accumulated some basic theoretical understanding of the molecular mechanisms of meat discoloration.

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