Implications of step-chilling on meat color investigated using proteome analysis of the sarcoplasmic protein fraction of beef longissimus lumborum muscle

doi:10.1016/S2095-3119(18)62028-3

Journal of Integrative Agriculture ›› 2018, Vol. 17 ›› Issue (09): 2118-2125.DOI: 10.1016/S2095-3119(18)62028-3

收稿日期:2018-04-12 出版日期:2018-09-01 发布日期:2018-08-14

Implications of step-chilling on meat color investigated using proteome analysis of the sarcoplasmic protein fraction of beef longissimus lumborum muscle

ZHANG Yi-min¹, ZHANG Xiu-ze¹, WANG Tian-tian¹, David L. Hopkins^{1, 2}, MAO Yan-wei¹, LIANG Rong-rong¹, YANG Guang-fu³, LUO Xin¹, ZHU Li-xian¹

¹ College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, P.R.China
² NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Cowra 2794, Australia
³ Shandong Hongan (Group) Co., Ltd., Yangxin 251800, P.R.China

Received:2018-04-12 Online:2018-09-01 Published:2018-08-14
Contact: Correspondence LUO Xin, Tel/Fax: +86-538-8242745, E-mail: luoxin@sdau.edu.cn; ZHU Li-xian, Tel/Fax: +86-538-8242745, E-mail: zhlx@sdau.edu.cn
About author:ZHANG Yi-min, E-mail: ymzhang@sdau.edu.cn;
Supported by:
This work was supported by the earmarked fund for the China Agriculture Research System (beef) (CARS-37), the Special Fund for Innovation Team of Modern Agricultural Industrial Technology System in Shandong Province, China (SDAIT-09-09) and the Funds of Shandong “Double Tops” Program, China (SYL2017XTTD12).

摘要/Abstract

Abstract:

In order to improve beef color and color stability, step-chilling (SC) was applied on excised bovine longissimus lumborum muscle, with chilling starting at 0–4°C for 5 h, then holding the temperature at 12–18°C for 6 h, followed by 0–4°C again until 24 h post-mortem. pH and temperature were measured during rigor on SC loins as well as those subjected to routine chilling (RC, 0–4°C, till 24 h post-mortem). Color L*, a*, b* values, metmyoglobin (MetMb) content, MetMb reducing ability (MRA) and NADH content were determined on samples aged for 1, 7, and 14 d. Sarcoplasmic proteome analysis was only conducted on d 1 samples. The results showed muscles subjected to SC maintained a temperature at around 15°C for 5 to 10 h post-mortem, and exhibited a slow temperature decline, but rapid pH decline. Beef steaks treated with SC had higher L*, a*, b* and chroma values than those of RC samples at 1 and 7 d chilled storage (0–4°C), while showing no significant difference for a*, b* and chroma values at d 14. The SC samples also exhibited a lower relative content of surface MetMb, higher MRA and NADH content, compared with RC beef steaks during storage, indicating the SC-treated beef showed an improved color stability. Eleven differential protein spots/nine proteins were identified by two-dimensional gel electrophoresis and mass spectrometry, and those proteins were mainly involved in redox, chaperone binding, metabolic and peroxidase activity. Oxidoreductases play a role in decreasing the oxidation-induced myoglobin oxidation and benefiting the production of NADH, and finally improving the colour of beef. Of these, pyruvate dehydrogenase E1 component subunit beta showed a positive correlation with color L*, a*, b* values and accounted for more than 60% of the variation in color values; this protein can be considered as a potential beef color biomarker. The present study provided valuable information for studies on the molecular mechanism of color improvement from step-chilling, as well as for identifying markers associated with beef color.

Key words: step-chilling , beef color , proteomics , oxidoreductase

. [J]. Journal of Integrative Agriculture, 2018, 17(09): 2118-2125.

ZHANG Yi-min, ZHANG Xiu-ze, WANG Tian-tian, David L. Hopkins, MAO Yan-wei, LIANG Rong-rong, YANG Guang-fu, LUO Xin, ZHU Li-xian. Implications of step-chilling on meat color investigated using proteome analysis of the sarcoplasmic protein fraction of beef longissimus lumborum muscle[J]. Journal of Integrative Agriculture, 2018, 17(09): 2118-2125.

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Implications of step-chilling on meat color investigated using proteome analysis of the sarcoplasmic protein fraction of beef longissimus lumborum muscle

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