DIA-based quantitative proteomic analysis on porcine meat quality at different chilling rates

Yuqiang Bai ¹Tongjing Yan ¹Fei Fang ¹Xin Li ¹Su Wang ¹Juan Li ¹Chengli Hou ¹Dequan Zhang¹

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作者信息

1. Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process,Ministry of Agriculture and Rural Affairs,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China
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Abstract

The objective of this study was to evaluate the effects of chilling rate on porcine meat quality from the perspective of proteome using data independent acquisition(DIA)-based quantitative proteomic strategy.M.longissimus thoracis et lumborum(n=9)was assigned randomly to the control group(3.72 ℃/h),very fast chilling-I group(VFC-I,9.31 ℃/h)and VFC-II group(14.43 ℃/h).The DIA was used to analyze the difference in proteins under different chilling rates.Results showed that tenderness was improved significantly in meat at the chilling rate of 14.43 ℃/h.Seventy-nine differential abundant proteins(fold change>1.5,P<0.05),including 46 up-regulated and 33 down-regulated proteins,were identified and mainly involved in carbon metabolism,pyruvate metabolism and proteasome pathways.These pathways indicated that VFC delayed cell metabolism and glycolysis by down-regulating the expression of metabolic enzymes.The tenderness was improved by up-regulating the expression of proteasome and m-calpain.

Key words

Very fast chilling/Tenderness/Proteomic/Glycolysis/Proteasome

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基金项目

National Natural Science Foundation of China(32030086)

出版年

2024

食品科学与人类健康(英文)

CSTPCD

ISSN：

段落导航