文献类型： 外文期刊
第一作者： Bai, Yuqiang
作者： Bai, Yuqiang;Yan, Tongjing;Fang, Fei;Li, Xin;Wang, Su;Li, Juan;Hou, Chengli;Zhang, Dequan
作者机构：
关键词： Very fast chilling; Tenderness; Proteomic; Glycolysis; Proteasome
期刊名称：FOOD SCIENCE AND HUMAN WELLNESS （ 影响因子：7.4； 五年影响因子：7.8 ）
ISSN：
年卷期： 2024 年 13 卷 5 期
页码：
收录情况： SCI
摘要： The objective of this study was to evaluate the effects of chilling rate on porcine meat quality from the perspective of proteome using data independent acquisition (DIA)-based quantitative proteomic strategy. M. longissimus thoracis et lumborum (n = 9) was assigned randomly to the control group (3.72 degrees C/h), very fast chilling-I group (VFC-I, 9.31 degrees C/h) and VFC-II group (14.43 degrees C/h). The DIA was used to analyze the difference in proteins under different chilling rates. Results showed that tenderness was improved significantly in meat at the chilling rate of 14.43 degrees C/h. Seventy-nine differential abundant proteins (fold change > 1.5, P < 0.05), including 46 up-regulated and 33 down-regulated proteins, were identified and mainly involved in carbon metabolism, pyruvate metabolism and proteasome pathways. These pathways indicated that VFC delayed cell metabolism and glycolysis by down-regulating the expression of metabolic enzymes. The tenderness was improved by up-regulating the expression of proteasome and m-calpain.
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