Implications of step-chilling on meat color investigated using proteome analysis of the sarcoplasmic protein fraction of beef longissimus lumborum muscle
In order to improve beef color and color stability, step-chilling (SC) was applied on excised bovine longissimus lumborum muscle, with chilling starting at 0–4°C for 5 h, then holding the temperature at 12–18°C for 6 h, followed by 0–4°C again until 24 h post-mortem. pH and temperature were measured...
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| Format: | Article |
| Language: | English |
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Elsevier
2018-09-01
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| Series: | Journal of Integrative Agriculture |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2095311918620283 |
| _version_ | 1818647714378809344 |
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| author | Yi-min ZHANG Xiu-ze ZHANG Tian-tian WANG David L. Hopkins Yan-wei MAO Rong-rong LIANG Guang-fu YANG Xin LUO Li-xian ZHU |
| author_facet | Yi-min ZHANG Xiu-ze ZHANG Tian-tian WANG David L. Hopkins Yan-wei MAO Rong-rong LIANG Guang-fu YANG Xin LUO Li-xian ZHU |
| author_sort | Yi-min ZHANG |
| collection | DOAJ |
| description | In order to improve beef color and color stability, step-chilling (SC) was applied on excised bovine longissimus lumborum muscle, with chilling starting at 0–4°C for 5 h, then holding the temperature at 12–18°C for 6 h, followed by 0–4°C again until 24 h post-mortem. pH and temperature were measured during rigor on SC loins as well as those subjected to routine chilling (RC, 0–4°C, till 24 h post-mortem). Color L*, a*, b* values, metmyoglobin (MetMb) content, MetMb reducing ability (MRA) and NADH content were determined on samples aged for 1, 7, and 14 d. Sarcoplasmic proteome analysis was only conducted on d 1 samples. The results showed muscles subjected to SC maintained a temperature at around 15°C for 5 to 10 h post-mortem, and exhibited a slow temperature decline, but rapid pH decline. Beef steaks treated with SC had higher L*, a*, b* and chroma values than those of RC samples at 1 and 7 d chilled storage (0–4°C), while showing no significant difference for a*, b* and chroma values at d 14. The SC samples also exhibited a lower relative content of surface MetMb, higher MRA and NADH content, compared with RC beef steaks during storage, indicating the SC-treated beef showed an improved color stability. Eleven differential protein spots/nine proteins were identified by two-dimensional gel electrophoresis and mass spectrometry, and those proteins were mainly involved in redox, chaperone binding, metabolic and peroxidase activity. Oxidoreductases play a role in decreasing the oxidation-induced myoglobin oxidation and benefiting the production of NADH, and finally improving the colour of beef. Of these, pyruvate dehydrogenase E1 component subunit beta showed a positive correlation with color L*, a*, b* values and accounted for more than 60% of the variation in color values; this protein can be considered as a potential beef color biomarker. The present study provided valuable information for studies on the molecular mechanism of color improvement from step-chilling, as well as for identifying markers associated with beef color. |
| first_indexed | 2024-12-17T01:06:55Z |
| format | Article |
| id | doaj.art-63452bac0d7a4ee283923afae9a4ba24 |
| institution | Directory Open Access Journal |
| issn | 2095-3119 |
| language | English |
| last_indexed | 2024-12-17T01:06:55Z |
| publishDate | 2018-09-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Integrative Agriculture |
| spelling | doaj.art-63452bac0d7a4ee283923afae9a4ba242022-12-21T22:09:14ZengElsevierJournal of Integrative Agriculture2095-31192018-09-0117921182125Implications of step-chilling on meat color investigated using proteome analysis of the sarcoplasmic protein fraction of beef longissimus lumborum muscleYi-min ZHANG0Xiu-ze ZHANG1Tian-tian WANG2David L. Hopkins3Yan-wei MAO4Rong-rong LIANG5Guang-fu YANG6Xin LUO7Li-xian ZHU8College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, P.R.ChinaCollege of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, P.R.ChinaCollege of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, P.R.ChinaCollege of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, P.R.China; NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Cowra 2794, AustraliaCollege of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, P.R.ChinaCollege of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, P.R.ChinaShandong Hongan (Group) Co., Ltd., Yangxin 251800, P.R.ChinaCollege of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, P.R.China; Correspondence LUO Xin, Tel/Fax: +86-538-8242745College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, P.R.China; ZHU Li-xian, Tel/Fax: +86-538-8242745In order to improve beef color and color stability, step-chilling (SC) was applied on excised bovine longissimus lumborum muscle, with chilling starting at 0–4°C for 5 h, then holding the temperature at 12–18°C for 6 h, followed by 0–4°C again until 24 h post-mortem. pH and temperature were measured during rigor on SC loins as well as those subjected to routine chilling (RC, 0–4°C, till 24 h post-mortem). Color L*, a*, b* values, metmyoglobin (MetMb) content, MetMb reducing ability (MRA) and NADH content were determined on samples aged for 1, 7, and 14 d. Sarcoplasmic proteome analysis was only conducted on d 1 samples. The results showed muscles subjected to SC maintained a temperature at around 15°C for 5 to 10 h post-mortem, and exhibited a slow temperature decline, but rapid pH decline. Beef steaks treated with SC had higher L*, a*, b* and chroma values than those of RC samples at 1 and 7 d chilled storage (0–4°C), while showing no significant difference for a*, b* and chroma values at d 14. The SC samples also exhibited a lower relative content of surface MetMb, higher MRA and NADH content, compared with RC beef steaks during storage, indicating the SC-treated beef showed an improved color stability. Eleven differential protein spots/nine proteins were identified by two-dimensional gel electrophoresis and mass spectrometry, and those proteins were mainly involved in redox, chaperone binding, metabolic and peroxidase activity. Oxidoreductases play a role in decreasing the oxidation-induced myoglobin oxidation and benefiting the production of NADH, and finally improving the colour of beef. Of these, pyruvate dehydrogenase E1 component subunit beta showed a positive correlation with color L*, a*, b* values and accounted for more than 60% of the variation in color values; this protein can be considered as a potential beef color biomarker. The present study provided valuable information for studies on the molecular mechanism of color improvement from step-chilling, as well as for identifying markers associated with beef color.http://www.sciencedirect.com/science/article/pii/S2095311918620283step-chillingbeef colorproteomicsoxidoreductase |
| spellingShingle | Yi-min ZHANG Xiu-ze ZHANG Tian-tian WANG David L. Hopkins Yan-wei MAO Rong-rong LIANG Guang-fu YANG Xin LUO Li-xian ZHU Implications of step-chilling on meat color investigated using proteome analysis of the sarcoplasmic protein fraction of beef longissimus lumborum muscle Journal of Integrative Agriculture step-chilling beef color proteomics oxidoreductase |
| title | Implications of step-chilling on meat color investigated using proteome analysis of the sarcoplasmic protein fraction of beef longissimus lumborum muscle |
| title_full | Implications of step-chilling on meat color investigated using proteome analysis of the sarcoplasmic protein fraction of beef longissimus lumborum muscle |
| title_fullStr | Implications of step-chilling on meat color investigated using proteome analysis of the sarcoplasmic protein fraction of beef longissimus lumborum muscle |
| title_full_unstemmed | Implications of step-chilling on meat color investigated using proteome analysis of the sarcoplasmic protein fraction of beef longissimus lumborum muscle |
| title_short | Implications of step-chilling on meat color investigated using proteome analysis of the sarcoplasmic protein fraction of beef longissimus lumborum muscle |
| title_sort | implications of step chilling on meat color investigated using proteome analysis of the sarcoplasmic protein fraction of beef longissimus lumborum muscle |
| topic | step-chilling beef color proteomics oxidoreductase |
| url | http://www.sciencedirect.com/science/article/pii/S2095311918620283 |
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