Species-specific expression of various proteins in meat tissue: Proteomic analysis of raw and cooked meat and meat products made from beef, pork and selected poultry species

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• 作者：Magdalena Montowska^a ; ^{magdalena.montowska@gmail.com} ; Edward Pospiech^a ; ^b
• 关键词：Animal proteomics ; Species differentiation ; Skeletal muscles ; Meat products ; Beef ; pork and poultry ; 2-DE ; MS
• 刊名：Food Chemistry
• 出版年：2013
• 出版时间：15 February, 2013
• 年：2013
• 卷：136
• 期：3-4
• 页码：1461-1469
• 全文大小：845 K

文摘

The aim was to search for proteins differentiating the six species (cattle, pig, chicken, turkey, duck and goose) and relatively stable during the meat aging and only slightly degraded in ready-made products. The two-dimensional electrophoresis was used for analysis of the protein profiles from raw meat and frankfurters and sausages (15 products). The observed species-specific differences in protein expression in raw meat were retained in processed products after finishing the entire technological process. Regulatory proteins, metabolic enzymes, some myofibrillar and blood plasma proteins were identified, which were characterised by the electrophoretic mobility specific to the given species. Large differences in the primary structure were observed in serum albumin, apolipoprotein B, HSP27, H-FABP, ATP synthase, cytochrome bc-1 subunit 1 and alpha-ETF. Some of these proteins have potential to be used as markers in authentication of meat products.