Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different Temperatures
This study applied peptidomics to investigate potential biomarkers for evaluating pork-meat freshness. The spoilage time points of pork meat stored at −2, 4, 10, and 25 °C were defined by evaluating meat freshness indicators (color, total viable count, pH, and total volatile basic nitrogen). Peptide...
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| Format: | Article |
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MDPI AG
2022-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/8/1144 |
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| author | Zhenqian Wei Chen Dai Anthony P. Bassey Changbo Tang Yu Han Chong Wang Guanghong Zhou |
| author_facet | Zhenqian Wei Chen Dai Anthony P. Bassey Changbo Tang Yu Han Chong Wang Guanghong Zhou |
| author_sort | Zhenqian Wei |
| collection | DOAJ |
| description | This study applied peptidomics to investigate potential biomarkers for evaluating pork-meat freshness. The spoilage time points of pork meat stored at −2, 4, 10, and 25 °C were defined by evaluating meat freshness indicators (color, total viable count, pH, and total volatile basic nitrogen). Peptide MVHMASKE was identified as a potential peptide marker via multivariate analysis. Pearson correlation revealed a negative correlation between intensity of MVHMASKE and total viable count/total volatile basic nitrogen. In addition, the correlation between peptide content and the change in pork-meat freshness was verified using real-life samples, and the content of MVHMASKE showed a significant decline during storage under 4 and 25 °C, correspondingly reflecting the change of pork meat from fresh to spoiled. This study provides favorable evidence to evaluate pork-meat freshness by monitoring the change of peptide MVHMASKE in content based on mass spectrometry-based peptidomics. |
| first_indexed | 2024-03-09T13:40:44Z |
| format | Article |
| id | doaj.art-cb00853a0ad54595ab36f8b5d0ffd9ee |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T13:40:44Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-cb00853a0ad54595ab36f8b5d0ffd9ee2023-11-30T21:07:45ZengMDPI AGFoods2304-81582022-04-01118114410.3390/foods11081144Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different TemperaturesZhenqian Wei0Chen Dai1Anthony P. Bassey2Changbo Tang3Yu Han4Chong Wang5Guanghong Zhou6Key Laboratory of Meat Products Processing, College of Food Science and Technology, Nanjing Agricultural University, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, ChinaExperimental Teaching Center of Life Science, Nanjing Agricultural University, Nanjing 210095, ChinaKey Laboratory of Meat Products Processing, College of Food Science and Technology, Nanjing Agricultural University, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, ChinaKey Laboratory of Meat Products Processing, College of Food Science and Technology, Nanjing Agricultural University, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, ChinaKey Laboratory of Meat Products Processing, College of Food Science and Technology, Nanjing Agricultural University, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, ChinaKey Laboratory of Meat Products Processing, College of Food Science and Technology, Nanjing Agricultural University, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, ChinaKey Laboratory of Meat Products Processing, College of Food Science and Technology, Nanjing Agricultural University, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, ChinaThis study applied peptidomics to investigate potential biomarkers for evaluating pork-meat freshness. The spoilage time points of pork meat stored at −2, 4, 10, and 25 °C were defined by evaluating meat freshness indicators (color, total viable count, pH, and total volatile basic nitrogen). Peptide MVHMASKE was identified as a potential peptide marker via multivariate analysis. Pearson correlation revealed a negative correlation between intensity of MVHMASKE and total viable count/total volatile basic nitrogen. In addition, the correlation between peptide content and the change in pork-meat freshness was verified using real-life samples, and the content of MVHMASKE showed a significant decline during storage under 4 and 25 °C, correspondingly reflecting the change of pork meat from fresh to spoiled. This study provides favorable evidence to evaluate pork-meat freshness by monitoring the change of peptide MVHMASKE in content based on mass spectrometry-based peptidomics.https://www.mdpi.com/2304-8158/11/8/1144pork meatfreshnessbiomarkerpeptidomicspeptide |
| spellingShingle | Zhenqian Wei Chen Dai Anthony P. Bassey Changbo Tang Yu Han Chong Wang Guanghong Zhou Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different Temperatures Foods pork meat freshness biomarker peptidomics peptide |
| title | Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different Temperatures |
| title_full | Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different Temperatures |
| title_fullStr | Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different Temperatures |
| title_full_unstemmed | Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different Temperatures |
| title_short | Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different Temperatures |
| title_sort | identification of potential peptide marker s for evaluating pork meat freshness via mass spectrometry based peptidomics during storage under different temperatures |
| topic | pork meat freshness biomarker peptidomics peptide |
| url | https://www.mdpi.com/2304-8158/11/8/1144 |
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