New insights into the mechanism of freeze-induced damage based on ice crystal morphology and exudate proteomics
文献类型： 外文期刊
作者： Li, Xia 1 ; Qian, Shuyi 1 ; Song, Yu 1 ; Guo, Yuyie 1 ; Huang, Feng 1 ; Han, Dong 1 ; Zhang, Chunhui 1 ; Blecker, Christophe 2 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China
2.Univ Liege, Unit Food Sci & Formulat, Gembloux Agrobio Tech, Passage Deportes 2, B-5030 Gembloux, Belgium
关键词： Freeze-induced damage; Ice crystal; Exudates; Proteomics; Data-independent acquisition (DIA)
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.425； 五年影响因子：7.716 ）
ISSN： 0963-9969
年卷期： 2022 年 161 卷
页码：
收录情况： SCI
摘要： To get insight into freeze-induced damage in meat, researchers evaluated the formation of ice crystals in the initial freezing stage and the protein profile and bioinformatics information in thawed exudates. Two treatments were used with high freezing temperatures of-12 ? and low freezing temperatures of-80 ? Lower -temperature (-80 ?) freezing benefits small, evenly distributed intracellular ice crystals and causes less dam-age to muscle fibers. 82 proteins were identified as differentially abundant proteins (DAPs) based on the data -independent acquisition (DIA) techniques. Most of these proteins were binding proteins, oxidoreductases, transferases, and protease inhibitors that were involved in oxidative phosphorylation, glycolysis, the tricar-boxylic acid cycle (TCA), amino acid metabolism, and other pathways. Seven proteins were screened as potential markers of exudates. Besides the mechanical damage caused by ice crystal formation, we postulated that ATP decomposition causes muscle contraction during freezing and thawing. Furthermore, the effect of CAST on calpain activity reduces proteolytic capacity, which is also one of the reasons for decreased muscle quality. These results could add to what is already known about how frozen meat deteriorates, which could help control the quality of frozen meat and develop new technologies.
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