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Proteins associated with quality deterioration of prepared chicken breast based on differential proteomics during refrigerated storage

文献类型： 外文期刊

作者： Luo, Xin 1 ; Dong, Kai 1 ; Liu, Lan 1 ; An, Fengping 1 ; Tang, Daobang 2 ; Fu, Lingyun 3 ; Teng, Hui 1 ; Huang, Qun 1 ;

作者机构： 1.Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Fujian, Peoples R China

2.Guangdong Acad Agr Sci, Sericultural & Agri Food Res Inst, Guangdong Key Lab Agr Prod Proc, Key Lab Funct Foods,Minist Agr, Guangzhou, Peoples R China

3.Fujian Zhengda Food Co Ltd, Longyan, Fujian, Peoples R China

4.Chengdu Univ, Sch Food & Biol Engn, Meat Proc Key Lab Sichuan Prov, Chengdu, Peoples R China

关键词： prepared chicken breast; quality; deterioration; proteomics; 2‐ DE

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）

ISSN： 0022-5142

年卷期： 2021 年 101 卷 8 期

页码：

收录情况： SCI

摘要： BACKGROUND Prepared chicken breast deterioration is a complex biochemical process, of which protein change is one of the main features. The present research focuses on the analysis of proteins related to the deterioration in quality of prepared chicken breast through differential proteomics analysis. RESULTS The physicochemical indexes of prepared chicken breast showed that quality gradually decreased at the second week of refrigerated storage, while the deterioration of chicken breast meat was obvious at the third week. Three key time points of quality change were determined to be at 0th, 2th and 5th week, respectively. In addition, 39 differential proteins were successfully identified using two-dimensional gel electrophoresis and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Most of the identified proteins showed significant differences in expression at the three key points of storage, of which actin, myosin, alpha-1,4-glucan phosphorylase, phosphoglucomutase 1, heat shock protein beta-1, tubulin beta-7 chain and skeletal muscle type tropomodulin (fragment) were closely related to the quality deterioration of prepared chicken breast, and thus potential indicator proteins to evaluate the quality of chicken breast. CONCLUSION The current study indicated that the physicochemical quality of prepared breast notably changed during refrigerated storage. Three key time points of quality change in the storage process of prepared chicken breast were determined. Furthermore, differential proteomics identified the key proteins related to freshness, which provides a theoretical basis for exploring the mechanism of chicken breast deterioration. (c) 2020 Society of Chemical Industry

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