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

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Proteomics and Metabolomics Profiling of Pork Exudate Reveals Meat Spoilage during Storage. / Zhao, Fan; Wei, Zhenqian; Bai, Yun; Li, Chunbao; Zhou, Guanghong; Kristiansen, Karsten; Wang, Chong.

In: Metabolites, Vol. 12, No. 7, 570, 2022.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Zhao, F, Wei, Z, Bai, Y, Li, C, Zhou, G, Kristiansen, K & Wang, C 2022, 'Proteomics and Metabolomics Profiling of Pork Exudate Reveals Meat Spoilage during Storage', Metabolites, vol. 12, no. 7, 570. https://doi.org/10.3390/metabo12070570

APA

Zhao, F., Wei, Z., Bai, Y., Li, C., Zhou, G., Kristiansen, K., & Wang, C. (2022). Proteomics and Metabolomics Profiling of Pork Exudate Reveals Meat Spoilage during Storage. Metabolites, 12(7), [570]. https://doi.org/10.3390/metabo12070570

Vancouver

Zhao F, Wei Z, Bai Y, Li C, Zhou G, Kristiansen K et al. Proteomics and Metabolomics Profiling of Pork Exudate Reveals Meat Spoilage during Storage. Metabolites. 2022;12(7). 570. https://doi.org/10.3390/metabo12070570

Author

Zhao, Fan ; Wei, Zhenqian ; Bai, Yun ; Li, Chunbao ; Zhou, Guanghong ; Kristiansen, Karsten ; Wang, Chong. / Proteomics and Metabolomics Profiling of Pork Exudate Reveals Meat Spoilage during Storage. In: Metabolites. 2022 ; Vol. 12, No. 7.

Bibtex

@article{9aba3b8890bd4a35b10d85c4ebdb4822,
title = "Proteomics and Metabolomics Profiling of Pork Exudate Reveals Meat Spoilage during Storage",
abstract = "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 re-ported. This study determined the changes in the profiles of peptides and metabolites in exudates from pork stored at different temperatures (25, 10, 4, and −2 °C). Multivariate statistical analysis revealed similar changes in profiles in exudates collected from pork stored at −2 and 4 °C, and additional changes following storage at higher temperatures. We identified peptides from 7 proteins and 30 metabolites differing in abundance between fresh and spoiled pork. Significant correlations between pork quality and most of the peptides from these 7 proteins and 30 metabolites were found. The present study provides insight into changes in the peptide and metabolite profiles of exudates from pork during storage at different temperatures, and our analysis suggests that such changes can be used as markers of pork spoilage.",
keywords = "metabolomics, pork exudate, pork quality, proteomics, spoilage markers, temperatures storage",
author = "Fan Zhao and Zhenqian Wei and Yun Bai and Chunbao Li and Guanghong Zhou and Karsten Kristiansen and Chong Wang",
note = "Publisher Copyright: {\textcopyright} 2022 by the authors. Licensee MDPI, Basel, Switzerland.",
year = "2022",
doi = "10.3390/metabo12070570",
language = "English",
volume = "12",
journal = "Metabolites",
issn = "2218-1989",
publisher = "M D P I AG",
number = "7",

}

RIS

TY - JOUR

T1 - Proteomics and Metabolomics Profiling of Pork Exudate Reveals Meat Spoilage during Storage

AU - Zhao, Fan

AU - Wei, Zhenqian

AU - Bai, Yun

AU - Li, Chunbao

AU - Zhou, Guanghong

AU - Kristiansen, Karsten

AU - Wang, Chong

N1 - Publisher Copyright: © 2022 by the authors. Licensee MDPI, Basel, Switzerland.

PY - 2022

Y1 - 2022

N2 - 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 re-ported. This study determined the changes in the profiles of peptides and metabolites in exudates from pork stored at different temperatures (25, 10, 4, and −2 °C). Multivariate statistical analysis revealed similar changes in profiles in exudates collected from pork stored at −2 and 4 °C, and additional changes following storage at higher temperatures. We identified peptides from 7 proteins and 30 metabolites differing in abundance between fresh and spoiled pork. Significant correlations between pork quality and most of the peptides from these 7 proteins and 30 metabolites were found. The present study provides insight into changes in the peptide and metabolite profiles of exudates from pork during storage at different temperatures, and our analysis suggests that such changes can be used as markers of pork spoilage.

AB - 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 re-ported. This study determined the changes in the profiles of peptides and metabolites in exudates from pork stored at different temperatures (25, 10, 4, and −2 °C). Multivariate statistical analysis revealed similar changes in profiles in exudates collected from pork stored at −2 and 4 °C, and additional changes following storage at higher temperatures. We identified peptides from 7 proteins and 30 metabolites differing in abundance between fresh and spoiled pork. Significant correlations between pork quality and most of the peptides from these 7 proteins and 30 metabolites were found. The present study provides insight into changes in the peptide and metabolite profiles of exudates from pork during storage at different temperatures, and our analysis suggests that such changes can be used as markers of pork spoilage.

KW - metabolomics

KW - pork exudate

KW - pork quality

KW - proteomics

KW - spoilage markers

KW - temperatures storage

U2 - 10.3390/metabo12070570

DO - 10.3390/metabo12070570

M3 - Journal article

C2 - 35888694

AN - SCOPUS:85132972246

VL - 12

JO - Metabolites

JF - Metabolites

SN - 2218-1989

IS - 7

M1 - 570

ER -

ID: 316069015