AI Article Synopsis
- The study used peptidomics to find potential biomarkers for assessing the freshness of pork meat stored at various temperatures (-2, 4, 10, and 25 °C).
- A specific peptide, MVHMASKE, was identified as a key marker that exhibited a negative correlation with spoilage indicators such as total viable count and total volatile basic nitrogen.
- The research demonstrated that the levels of MVHMASKE significantly decreased as the meat spoiled, especially at 4 and 25 °C, suggesting that tracking this peptide could effectively indicate pork freshness.
Article 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.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9027284 | PMC |
| http://dx.doi.org/10.3390/foods11081144 | DOI Listing |
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