Cargando…

Proteomics and Metabolomics Profiling of Pork Exudate Reveals Meat Spoilage during Storage

Previous studies have evaluated pork quality by omics methods. However, proteomics coupled with metabolomics to investigate pork freshness by using pork exudates has not been reported. This study determined the changes in the profiles of peptides and metabolites in exudates from pork stored at diffe...

Descripción completa

Detalles Bibliográficos
Autores principales:	Zhao, Fan, Wei, Zhenqian, Bai, Yun, Li, Chunbao, Zhou, Guanghong, Kristiansen, Karsten, Wang, Chong
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9323900/ https://www.ncbi.nlm.nih.gov/pubmed/35888694 http://dx.doi.org/10.3390/metabo12070570

Ejemplares similares

Effects of Different Storage Temperatures on Bacterial Communities and Functional Potential in Pork Meat
por: Zhao, Fan, et al.
Publicado: (2022)

Utilizing Pork Exudate Metabolomics to Reveal the Impact of Aging on Meat Quality
por: Yu, Qianqian, et al.
Publicado: (2021)

Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different Temperatures
por: Wei, Zhenqian, et al.
Publicado: (2022)

Antibacterial Mechanism of 3-Carene against the Meat Spoilage Bacterium Pseudomonas lundensis and Its Application in Pork during Refrigerated Storage
por: Tang, Zhiling, et al.
Publicado: (2021)

Decontamination of Pathogenic and Spoilage Bacteria on Pork and Chicken Meat by Liquid Plasma Immersion
por: Sammanee, Peeramas, et al.
Publicado: (2022)

Proteome Profiles of Digested Products of Commercial Meat Sources
por: Li, Li, et al.
Publicado: (2017)

Proteomic Analysis of the Protective Effect of Eriodictyol on Benzo(a)pyrene-Induced Caco-2 Cytotoxicity
por: Wang, Chong, et al.
Publicado: (2022)

Discrimination of in vitro and in vivo digestion products of meat proteins from pork, beef, chicken, and fish
por: Wen, Siying, et al.
Publicado: (2015)

Replacement of Pork Meat with Pork Head Meat for Frankfurters
por: Choi, Yun-Sang, et al.
Publicado: (2016)

Comparative Proteomics of Meat Spoilage Bacteria Predicts Drivers for Their Coexistence on Modified Atmosphere Packaged Meat
por: Kolbeck, Sandra, et al.
Publicado: (2020)

Bacterial Community and Spoilage Profiles Shift in Response to Packaging in Yellow-Feather Broiler, a Highly Popular Meat in Asia
por: Wang, Huhu, et al.
Publicado: (2017)

Seasons affect the phosphorylation of pork sarcoplasmic proteins related to meat quality
por: Zeng, Xianming, et al.
Publicado: (2022)

Structural Changes and Evolution of Peptides During Chill Storage of Pork
por: Zou, Xiaoyu, et al.
Publicado: (2020)

Spoilage Potential of Pseudomonas (P. fragi, P. putida) and LAB (Leuconostoc mesenteroides, Lactobacillus sakei) Strains and Their Volatilome Profile during Storage of Sterile Pork Meat Using GC/MS and Data Analytics
por: Papadopoulou, Olga S., et al.
Publicado: (2020)

Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data
por: Luong, Ngoc-Du Martin, et al.
Publicado: (2020)

Meat Quality and Storage Characteristics of Pork Loin Marinated in Grape Pomace
por: Lee, Hyun-Joo, et al.
Publicado: (2017)

Dietary soy, pork and chicken proteins induce distinct nitrogen metabolism in rat liver
por: Huang, Zixin, et al.
Publicado: (2021)

Assessment of Spoilage Bacterial Communities in Food Wrap and Modified Atmospheres-Packed Minced Pork Meat Samples by 16S rDNA Metagenetic Analysis
por: Cauchie, Emilie, et al.
Publicado: (2020)

Effect of Essential Oils and Vacuum Packaging on Spoilage-Causing Microorganisms of Marinated Camel Meat during Storage
por: Osaili, Tareq M., et al.
Publicado: (2021)

Insights into the Identification of the Specific Spoilage Organisms in Chicken Meat
por: Saenz-García, Cinthia E., et al.
Publicado: (2020)

Effect of storage and cooking on the fatty acid profile of omega-3 enriched eggs and pork meat marketed in Belgium
por: Douny, Caroline, et al.
Publicado: (2015)

Effect of fermented blueberry on the oxidative stability and volatile molecule profiles of emulsion-type sausage during refrigerated storage
por: Zhou, Hengyue, et al.
Publicado: (2020)

Integrated Lipidomic and Metabolomics Analysis Revealing the Effects of Frozen Storage Duration on Pork Lipids
por: Feng, Xiaohui, et al.
Publicado: (2022)

Impact of Modified Atmospheres on Growth and Metabolism of Meat-Spoilage Relevant Photobacterium spp. as Predicted by Comparative Proteomics
por: Fuertes-Perez, Sandra, et al.
Publicado: (2022)

Effects of Edible Films Containing Procyanidin on the Preservation of Pork Meat during Chilled Storage
por: Kim, Hyoun Wook, et al.
Publicado: (2016)

Untargeted Metabolomics of Meat Digests: Its Potential to Differentiate Pork Depending on the Feeding Regimen
por: Cirlini, Martina, et al.
Publicado: (2023)

Processing Method Altered Mouse Intestinal Morphology and Microbial Composition by Affecting Digestion of Meat Proteins
por: Xie, Yunting, et al.
Publicado: (2020)

Characterization of the biofilm matrix composition of psychrotrophic, meat spoilage pseudomonads
por: Wickramasinghe, Nirmani N., et al.
Publicado: (2020)

Body weight index indicates the responses of the fecal microbiota, metabolome and proteome to beef/chicken-based diet alterations in Chinese volunteers
por: Zhao, Di, et al.
Publicado: (2022)

Digestion Profiles of Protein in Edible Pork By-Products
por: Zeng, Xianming, et al.
Publicado: (2022)

Effects of Procyanidin on Meat Quality and Shelf-Life for Preserving Pork Patties during Chilled Storage
por: Jeong, Jin Young, et al.
Publicado: (2015)

Investigation of changes in proteomes of beef exudate and meat quality attributes during wet-aging
por: Yu, Qianqian, et al.
Publicado: (2023)

The effects of thermal treatment on the bacterial community and quality characteristics of meatballs during storage
por: Li, Ran, et al.
Publicado: (2020)

Synergistic Effect of Static Magnetic Field and Modified Atmosphere Packaging in Controlling Blown Pack Spoilage in Meatballs
por: Chen, Yongfang, et al.
Publicado: (2022)

Comparative proteome and metabolome analyses of latex-exuding and non-exuding Taraxacum koksaghyz roots provide insights into laticifer biology
por: Benninghaus, Vincent Alexander, et al.
Publicado: (2020)

Relevance of cold chain for meat products focusing on pork meat
por: Hernández-Magos, Ilse Patricia, et al.
Publicado: (2022)

Proteomics profiling reveals novel proteins and functions of the plant stigma exudate
por: Rejón, Juan David, et al.
Publicado: (2013)

Transcriptional profiling of biofilms formed on chilled beef by psychrotrophic meat spoilage bacterium, Pseudomonas fragi 1793
por: Wickramasinghe, Nirmani N., et al.
Publicado: (2021)

Microbial diversity of meat products under spoilage and its controlling approaches
por: Zhu, Yanli, et al.
Publicado: (2022)

The effect of meat processing methods on changes in disulfide bonding and alteration of protein structures: impact on protein digestion products
por: He, Jing, et al.
Publicado: (2018)

Cannot write session to /tmp/vufind_sessions/sess_1u2811m5494q3tcjivpjq2ra4q