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Article Dans Une Revue Food Chemistry Année : 2012

Early post-mortem sarcoplasmic proteome of porcine muscle related to lipid oxidation in aged and cooked meat

Résumé

In order to identify specific markers of lipid oxidation generated in meat during refrigerated storage and cooking an analysis was conducted to investigate the relationships between the early post-mortem sarcoplasmic proteome, which contains the majority of enzymes involved in the oxidative process, and the level of lipid oxidation. This study was performed in Longissimus lumborum pig muscle. Proteome was analysed by 2-D electrophoresis in combination with liquid chromatography–tandem mass spectrometry (LC–MS/MS) and lipid oxidation was estimated by the TBA reactive substances (TBA-RS) measurement. Many markers of lipid oxidation were identified, but no single marker covered the oxidative process in its entirety. The role of five protein groups (albumin, redoxins, annexins, lipid transporters and enzymes of aerobic respiration), from which a link with lipid oxidation can be established, is discussed. This study, which completes a precedent work focused on protein oxidation, clearly demonstrates that a combination of several markers is needed to assess the sensitivity of meat to oxidation during both ageing and cooking.

Dates et versions

hal-01267820 , version 1 (04-02-2016)

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Thierry Sayd, Christophe Chambon, Elisabeth Laville, Bénédicte Lebret, Hélène Gilbert, et al.. Early post-mortem sarcoplasmic proteome of porcine muscle related to lipid oxidation in aged and cooked meat. Food Chemistry, 2012, 135 (4), pp.2238-2244. ⟨10.1016/j.foodchem.2012.07.079⟩. ⟨hal-01267820⟩
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