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Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different Temperatures.
- Source :
- Foods; Apr2022, Vol. 11 Issue 8, p1144-1144, 14p
- Publication Year :
- 2022
-
Abstract
- 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. [ABSTRACT FROM AUTHOR]
- Subjects :
- PEPTIDES
PORK
PEARSON correlation (Statistics)
MEAT
MULTIVARIATE analysis
Subjects
Details
- Language :
- English
- ISSN :
- 23048158
- Volume :
- 11
- Issue :
- 8
- Database :
- Complementary Index
- Journal :
- Foods
- Publication Type :
- Academic Journal
- Accession number :
- 156533295
- Full Text :
- https://doi.org/10.3390/foods11081144