Quantitative changes in peptides derived from proteins in beef tenderloin (psoas major muscle) and striploin (longissimus lumborum muscle) during cold storage

Kim, G.-D.; Yun, Lee S.; Jung, E.-Y.; Song, S.; Hur, Sun Jin

doi:10.1016/j.foodchem.2020.128029

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Quantitative changes in peptides derived from proteins in beef tenderloin (psoas major muscle) and striploin (longissimus lumborum muscle) during cold storage

Kim, G.-D.;
Yun, Lee S.;
Jung, E.-Y.;
Song, S.;
Hur, Sun Jin

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20

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22

초록

Peptides derived from whole proteins in beef tenderloin (M. psoas major, PM) and striploin (M. longissimus lumborum, LL) associated with meat quality and muscle fiber composition were identified and quantified during 21 days of aging. Peptide quantification revealed 40–43 proteins to be significantly degraded during all aging time, and these were mostly sarcoplasmic proteins. Cooking loss of both muscles was not changed by aging (P > 0.05), whereas Warner-Bratzler shear force and meat color were affected by aging. Sensory tenderness increased in PM after 14 days of aging (P < 0.05). PM had a higher type I fiber content, whereas LL had a higher type IIX fiber content (P < 0.05), resulting in differences in proteolysis during all aging periods tested. These findings improve our understanding of different biochemical and physicochemical changes in aged meat according to the muscle type. © 2020 Elsevier Ltd

키워드

Bovine skeletal muscle; Peptide; Proteolysis; Sarcoplasmic protein; Cold storage; Food storage; Meats; Peptides; Thermal processing (foods); Fiber contents; Meat quality; Muscle fiber; Peptide quantification; Physico-chemical changes; Psoas major muscles; Quantitative changes; Sarcoplasmic protein; Muscle; acetyl coenzyme A acetyltransferase; alpha 1,4 glucan phosphorylase; alpha enolase; citrate synthase; creatine kinase MM; cytochrome c oxidase subunit ndufa4; desmin; elongation factor 1alpha; enolase; flavin reductase; fructose bisphosphate aldolase; glyceraldehyde 3 phosphate dehydrogenase; glycerol 3 phosphate dehydrogenase (NAD); hemoglobin beta chain; LIM protein; malate dehydrogenase; meat protein; myoglobin; myosin I; myosin II; myosin VIIa; nebulin; peptide; phosphoglycerate kinase; protein deglycase DJ-1; proton transporting adenosine triphosphate synthase; pyruvate kinase; triosephosphate isomerase; troponin T; trypsin; unclassified drug; Article; beef; color; cooking; cryopreservation; energy metabolism; food packaging; food quality; glycolysis; immunohistochemistry; liquid chromatography-mass spectrometry; longissimus lumborum muscle; muscle cell; peptide analysis; physical chemistry; protein degradation; psoas major muscle; quantitative analysis; sarcomere; shear strength; skeletal muscle

제목: Quantitative changes in peptides derived from proteins in beef tenderloin (psoas major muscle) and striploin (longissimus lumborum muscle) during cold storage

저자: Kim, G.-D.; Yun, Lee S.; Jung, E.-Y.; Song, S.; Hur, Sun Jin

DOI: 10.1016/j.foodchem.2020.128029

발행일: 2021-02

유형: Article

저널명: Food Chemistry

권: 338

언어: ENG

출판사: Elsevier Ltd

발행국가: 영국

ISSN: E 1873-7072
P 0308-8146