Discriminatory power of MALDI-TOF MS protein profiling analysis of pork meat and meat products

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Publikace nespadá pod Fakultu sportovních studií, ale pod Středoevropský technologický institut. Oficiální stránka publikace je na webu muni.cz.
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ŠEDO Ondrej ROBLÍČKOVÁ Alena JEŽEK František GINTAR Petr KAMENÍK Josef ZDRÁHAL Zbyněk

Rok publikování 2024
Druh Článek v odborném periodiku
Časopis / Zdroj FOOD CHEMISTRY
Fakulta / Pracoviště MU

Středoevropský technologický institut

Citace
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Doi http://dx.doi.org/10.1016/j.foodchem.2024.139155
Klíčová slova Pork meat; Meat products; Meat ripening; Proteins; MALDI-TOF mass spectrometry
Popis orty different sample preparation methods were tested to obtain the most informative MALDI-TOF MS protein profiles of pork meat. Extraction by 25% formic acid with the assistance of zirconia-silica beads followed by defatting by methanol:chloroform mixture (1:1, v /v) and deposition by using the layer -by -layer method was determined as the optimum sample preparation protocol. The discriminatory power of the method was then examined on samples of pork meat and meat products. The method was able to discriminate between selected salami based on the production method and brand and was able to monitor the ripening process in salami. However, it was not able to differentiate between different brands of pork ham or closely located parts of pork meat. In the latter case, a more comprehensive analysis using LC-MS/MS was used to assess the differences in protein abundance and their relation to the outputs of MALDI - TOF MS profiling.
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