A peptidomic approach to discover the potential biomolecular signatures discriminating in-bag dry- and wet-aged lamb

A peptidomic approach to discover the potential biomolecular signatures discriminating in-bag dry- and wet-aged lamb

The study assessed the peptidomic profile of in-bag dry-aged (2 °C, RH 75 %, 0.5 m.s−1, n = 30) and wet-aged (-1.5 °C, n = 30) lamb with high and low levels of lipid oxidation. A total of 1056 low molecular weight peptides (< 10 kDa) were identified in aged lamb samples, using LC-MS/MS and label...

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Bibliographic Details
Main Authors: Renyu Zhang, Evelyne Maes, Charles Hefer, Alasdair Noble, Ancy Thomas, Michelle J.Y. Yoo, Mustafa M. Farouk, Carolina E. Realini, Santanu Deb-Choudhury
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:Food Chemistry Advances
Subjects:
In-bag dry-ageing
Peptidomic
Proteolysis
Oxidation
Small peptides
Meat
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X24000601

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http://www.sciencedirect.com/science/article/pii/S2772753X24000601

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