Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different Temperatures

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Standard

Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different Temperatures. / Wei, Zhenqian; Dai, Chen; Bassey, Anthony P.; Tang, Changbo; Han, Yu; Wang, Chong; Zhou, Guanghong.

I: Foods, Bind 11, Nr. 8, 1144, 2022.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Wei, Z, Dai, C, Bassey, AP, Tang, C, Han, Y, Wang, C & Zhou, G 2022, 'Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different Temperatures', Foods, bind 11, nr. 8, 1144. https://doi.org/10.3390/foods11081144

APA

Wei, Z., Dai, C., Bassey, A. P., Tang, C., Han, Y., Wang, C., & Zhou, G. (2022). Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different Temperatures. Foods, 11(8), [1144]. https://doi.org/10.3390/foods11081144

Vancouver

Wei Z, Dai C, Bassey AP, Tang C, Han Y, Wang C o.a. Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different Temperatures. Foods. 2022;11(8). 1144. https://doi.org/10.3390/foods11081144

Author

Wei, Zhenqian ; Dai, Chen ; Bassey, Anthony P. ; Tang, Changbo ; Han, Yu ; Wang, Chong ; Zhou, Guanghong. / Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different Temperatures. I: Foods. 2022 ; Bind 11, Nr. 8.

Bibtex

@article{3e059e45f26e4c34ad6a64c99e2b430d,
title = "Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different Temperatures",
abstract = "This study applied peptidomics to investigate potential biomarkers for evaluating pork-meat freshness. The spoilage time points of pork meat stored at -2, 4, 10, and 25 °C were defined by evaluating meat freshness indicators (color, total viable count, pH, and total volatile basic nitrogen). Peptide MVHMASKE was identified as a potential peptide marker via multivariate analysis. Pearson correlation revealed a negative correlation between intensity of MVHMASKE and total viable count/total volatile basic nitrogen. In addition, the correlation between peptide content and the change in pork-meat freshness was verified using real-life samples, and the content of MVHMASKE showed a significant decline during storage under 4 and 25 °C, correspondingly reflecting the change of pork meat from fresh to spoiled. This study provides favorable evidence to evaluate pork-meat freshness by monitoring the change of peptide MVHMASKE in content based on mass spectrometry-based peptidomics.",
author = "Zhenqian Wei and Chen Dai and Bassey, {Anthony P.} and Changbo Tang and Yu Han and Chong Wang and Guanghong Zhou",
year = "2022",
doi = "10.3390/foods11081144",
language = "English",
volume = "11",
journal = "Foods",
issn = "2304-8158",
publisher = "MDPI AG",
number = "8",

}

RIS

TY - JOUR

T1 - Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different Temperatures

AU - Wei, Zhenqian

AU - Dai, Chen

AU - Bassey, Anthony P.

AU - Tang, Changbo

AU - Han, Yu

AU - Wang, Chong

AU - Zhou, Guanghong

PY - 2022

Y1 - 2022

N2 - This study applied peptidomics to investigate potential biomarkers for evaluating pork-meat freshness. The spoilage time points of pork meat stored at -2, 4, 10, and 25 °C were defined by evaluating meat freshness indicators (color, total viable count, pH, and total volatile basic nitrogen). Peptide MVHMASKE was identified as a potential peptide marker via multivariate analysis. Pearson correlation revealed a negative correlation between intensity of MVHMASKE and total viable count/total volatile basic nitrogen. In addition, the correlation between peptide content and the change in pork-meat freshness was verified using real-life samples, and the content of MVHMASKE showed a significant decline during storage under 4 and 25 °C, correspondingly reflecting the change of pork meat from fresh to spoiled. This study provides favorable evidence to evaluate pork-meat freshness by monitoring the change of peptide MVHMASKE in content based on mass spectrometry-based peptidomics.

AB - This study applied peptidomics to investigate potential biomarkers for evaluating pork-meat freshness. The spoilage time points of pork meat stored at -2, 4, 10, and 25 °C were defined by evaluating meat freshness indicators (color, total viable count, pH, and total volatile basic nitrogen). Peptide MVHMASKE was identified as a potential peptide marker via multivariate analysis. Pearson correlation revealed a negative correlation between intensity of MVHMASKE and total viable count/total volatile basic nitrogen. In addition, the correlation between peptide content and the change in pork-meat freshness was verified using real-life samples, and the content of MVHMASKE showed a significant decline during storage under 4 and 25 °C, correspondingly reflecting the change of pork meat from fresh to spoiled. This study provides favorable evidence to evaluate pork-meat freshness by monitoring the change of peptide MVHMASKE in content based on mass spectrometry-based peptidomics.

U2 - 10.3390/foods11081144

DO - 10.3390/foods11081144

M3 - Journal article

C2 - 35454731

VL - 11

JO - Foods

JF - Foods

SN - 2304-8158

IS - 8

M1 - 1144

ER -

ID: 305699054