High pressure induced changes in beef muscle proteome: correlation with quality parameters

The relationship between pressure induced changes on individual proteins and selected quality parameters in bovine longissimus thoracis et lumborum (LTL) muscle was studied. Pressures ranging from 200 to 600 MPa at 20 °C were used. High pressure processing (HPP) at pressures above 200 MPa induced st...

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Detalles Bibliográficos
Autores: Marcos Muntal, Begonya, Mullen, Anne Maria
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2013
País:España
Institución:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Repositorio:IRTA Pubpro. Open Digital Archive
OAI Identifier:oai:repositori.irta.cat:20.500.12327/4529
Acceso en línea:http://hdl.handle.net/20.500.12327/4529
Access Level:acceso abierto
Palabra clave:Altes pressions (Tecnologia)
Aliments -- Qualitat
663/664
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spelling High pressure induced changes in beef muscle proteome: correlation with quality parametersMarcos Muntal, BegonyaMullen, Anne MariaAltes pressions (Tecnologia)Aliments -- Qualitat663/664The relationship between pressure induced changes on individual proteins and selected quality parameters in bovine longissimus thoracis et lumborum (LTL) muscle was studied. Pressures ranging from 200 to 600 MPa at 20 °C were used. High pressure processing (HPP) at pressures above 200 MPa induced strong modifications of protein solubility, meat colour and water holding capacity (WHC). The protein profiles of non-treated and pressure treated meat were observed using two dimensional electrophoresis. Proteins showing significant differences in abundance among treatments were identified by mass spectrometry. Pressure levels above 200 MPa strongly modified bovine LTL proteome with main effects being insolubilisation of sarcoplasmic proteins and solubilisation of myofibrillar proteins. Sarcoplasmic proteins were more susceptible to HPP effects than myofibrillar. Individual protein changes were significantly correlated with protein solubility, L*, b* and WHC, providing further insights into the mechanistic processes underlying HPP influence on quality and providing the basis for the future development of protein markers to assess the quality of processed meats.ElsevierIndústries AlimentàriesQualitat i Tecnologia AlimentàriaIRTA. Recerca i Tecnologia Agroalimentàries201420252014202520132014info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersion26 p.application/pdfhttp://hdl.handle.net/20.500.12327/4529reponame:IRTA Pubpro. Open Digital Archiveinstname:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)InglésAttribution-NonCommercial-NoDerivatives 3.0 Internationalinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/3.0/oai:repositori.irta.cat:20.500.12327/45292026-06-16T08:51:17Z
dc.title.none.fl_str_mv High pressure induced changes in beef muscle proteome: correlation with quality parameters
title High pressure induced changes in beef muscle proteome: correlation with quality parameters
spellingShingle High pressure induced changes in beef muscle proteome: correlation with quality parameters
Marcos Muntal, Begonya
Altes pressions (Tecnologia)
Aliments -- Qualitat
663/664
title_short High pressure induced changes in beef muscle proteome: correlation with quality parameters
title_full High pressure induced changes in beef muscle proteome: correlation with quality parameters
title_fullStr High pressure induced changes in beef muscle proteome: correlation with quality parameters
title_full_unstemmed High pressure induced changes in beef muscle proteome: correlation with quality parameters
title_sort High pressure induced changes in beef muscle proteome: correlation with quality parameters
dc.creator.none.fl_str_mv Marcos Muntal, Begonya
Mullen, Anne Maria
author Marcos Muntal, Begonya
author_facet Marcos Muntal, Begonya
Mullen, Anne Maria
author_role author
author2 Mullen, Anne Maria
author2_role author
dc.contributor.none.fl_str_mv Indústries Alimentàries
Qualitat i Tecnologia Alimentària
IRTA. Recerca i Tecnologia Agroalimentàries
dc.subject.none.fl_str_mv Altes pressions (Tecnologia)
Aliments -- Qualitat
663/664
topic Altes pressions (Tecnologia)
Aliments -- Qualitat
663/664
description The relationship between pressure induced changes on individual proteins and selected quality parameters in bovine longissimus thoracis et lumborum (LTL) muscle was studied. Pressures ranging from 200 to 600 MPa at 20 °C were used. High pressure processing (HPP) at pressures above 200 MPa induced strong modifications of protein solubility, meat colour and water holding capacity (WHC). The protein profiles of non-treated and pressure treated meat were observed using two dimensional electrophoresis. Proteins showing significant differences in abundance among treatments were identified by mass spectrometry. Pressure levels above 200 MPa strongly modified bovine LTL proteome with main effects being insolubilisation of sarcoplasmic proteins and solubilisation of myofibrillar proteins. Sarcoplasmic proteins were more susceptible to HPP effects than myofibrillar. Individual protein changes were significantly correlated with protein solubility, L*, b* and WHC, providing further insights into the mechanistic processes underlying HPP influence on quality and providing the basis for the future development of protein markers to assess the quality of processed meats.
publishDate 2013
dc.date.none.fl_str_mv 2013
2014
2014
2014
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12327/4529
url http://hdl.handle.net/20.500.12327/4529
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv Attribution-NonCommercial-NoDerivatives 3.0 International
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/3.0/
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 3.0 International
http://creativecommons.org/licenses/by-nc-nd/3.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 26 p.
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:IRTA Pubpro. Open Digital Archive
instname:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
instname_str Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
reponame_str IRTA Pubpro. Open Digital Archive
collection IRTA Pubpro. Open Digital Archive
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812455

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