Ciencia de la carne y Proteómica

Comunicaciones a congreso

Péptidos derivados de la troponina T generados en jamón curado

Comunicaciones a congreso

Application of 2-D DIGE to study the effect of ageing on horse meat myofibrillar sub-proteome

Considering the high relevance of meat tenderness for consumer acceptability, the aim of this study was to investigate post-mortem changes in myofibrillar sub-proteome in steaks from longissimus thoracis et lumborum muscle of six Hispano-Bret ' on horses. Indeed, the ageing process that leads to meat tenderization has been scarcely studied in this species. Steaks (n = 24) were aged (4 degrees C) in the dark under vacuum for 0, 7, 14 and 21 days and the myofibrillar sub-proteome was extracted. Using 2-D DIGE minimal labelling, 35 spots that were differentially abundant between 0 and 21 days aged meat were detected. Of them, 24 were analysed by LC-MS/ MS, identifying a total of 29 equine proteins. These were structural and metabolic proteins, and among them, four (Actin, Troponin T and Myosin binding proteins 1 and 2) were selected for Western blot analysis, reporting changes in their abundance after 0, 7, 14 and 21 days of ageing. Results revealed that they should be further studied as potential protein biomarkers of horse meat tenderization. Additionally, several protein fragments increased after ageing, as was the case of glyceraldehyde-3-phosphate dehydrogenase. Fragments of this protein were present in four protein spots, and their study could be useful for monitoring horse meat tenderization. Significance: Tenderization during ageing has been widely studied in meat from several farm animal species; however, both research and standardized ageing practices are lacking for the particular case of horse meat. In this regard, this study presents novel proteomic findings related to post-mortem evolution of horse muscle pro-teins. Acquired knowledge would support the development and optimization of efficient ageing practices by horse meat industry.Department of Economic Development and Infrastructures of the Basque Government is acknowledged for the doctoral fellowship of L.R. Beldarrain. This work was funded by Lactiker Research Group (Basque Government IT944-16), project RTI2018-096162-R-C22 (Spanish Agencia Estatal de Investigación) and the Institute of Medical Biochemistry (University of Veterinary Medicine Vienna)

Péptidos inhibidores de la Enzima Convertidora de Angiotensina I generados en la digestión in vitro de la carne de cerdo

Comunicaciones a congreso

Peptides with angiotensin I converting enzyme (ACE) inhibitory activity generated from porcine skeletal muscle proteins by the action of meat-borne Lactobacillus

Angiotensin I-converting enzyme (ACE) inhibitory activity of peptides derived from the hydrolysis of sarcoplasmic and myofibrillar porcine proteins by the action of Lactobacillus sakei CRL1862 and Lactobacillus curvatus CRL705 (whole cells + cell free extracts) was investigated at 30 °C for 36 h. The protein hydrolysates were subjected to RP-HPLC in order to fractionate the extracts for further evaluate the ACE inhibitory activity of the collected peptide fractions. Bioactive fractions were only found from the hydrolysis of sarcoplasmic proteins by both assayed lactic acid bacteria. Identification of peptides contained in these bioactive fractions was carried out by tandem mass spectrometry using a nanoLC-ESI-QTOF instrument and the mascot seach engine. A total of eighteen peptides were characterized from the two most active fractions obtained from the hydrolysis made by L. sakei CRL1862. Regarding L. curvatus CRL705, its proteolytic action was able to generate thirty and twenty peptides, which were identified in the two most active fractions, respectively. It is worth noting that the sequence FISNHAY was generated by the proteolytic action of the two species. Sequence similarity analyses between the peptides identified in this study and those previously identified as ACE inhibitory peptides and detailed in the BIOPEP database were outlined. Results suggest that lactic acid bacteria selected in this study were able to generate peptides with ACE inhibitory activity, thus having potential to be used in the development of functional fermented products.Fil: Castellano, Patricia Haydee. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos (i); Argentina;Fil: Aristoy, María Concepción. Consejo Superior de Investigaciones Cientificas. Instituto de Ciencia y Teconologia de Alimentos y Nutricion; España;Fil: Sentandreu, Miguel Ángel. Consejo Superior de Investigaciones Cientificas. Instituto de Ciencia y Teconologia de Alimentos y Nutricion; España;Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos (i); Argentina;Fil: Toldrá, Fidel. Consejo Superior de Investigaciones Cientificas. Instituto de Ciencia y Teconologia de Alimentos y Nutricion; España

Effect of ageing time on the volatile compounds from cooked horse meat

Volatile compounds from cooked and aged (0, 7, 14, 21 days) Hispano-Bret ' on horse meat (loin) were analyzed by solid-phase microextraction coupled to gas chromatography-mass spectrometry. A total of 77 volatile com-pounds were found, from which aldehydes were the predominant family. Most of the identified compounds had their origin in the degradation of lipids, with a negligible contribution of Maillard derived products. Odour impact ratios were calculated and used as indicators of the contribution of each compound to the total aroma and aldehydes were, in general, the major contributors to cooked horse meat aroma. Results revealed that ageing affected 15 of the volatile compounds detected. From them, hexadecanal and 2-and 3-methylbutanal signifi-cantly increased during ageing, presumably affecting the cooked meat odour as these have considerable odorant impact. Under the present study conditions, periods longer than 14 days would be necessary for significant changes in the volatile profile of cooked horse meat

Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed

A full-randomized block design was used for the study of the FA composition and meat quality parameters, considering ageing time as a split-plot factor. Chemical and fatty acid composition of steaks (longissimus thoracis and lumborum muscle) from 15 month old semiextensively reared Hispano-Bretón horses were characterized (day 0), and the effect of vacuum ageing (0, 7, 14 and 21 days) on several meat quality parameters (pH, instrumental color and texture and cook loss) was determined. The average fat content of horse loin was 3.31%, and the n-3 polyunsaturated fatty acid content, although higher than in ruminant meats, suggested that the finishing on a high-grain diet limited muscle n-3 accumulation. Results revealed that ageing affected all meat quality measurements; color started to turn brownish at 14 days of ageing, with a decrease in redness but not in yellowness. Tenderness improved during the first two weeks, and the Warner-Bratzler shear force scores showed that meat aged for 7 days could be considered as ‘intermediate tender’. Under the present study conditions, an ageing period between 7 and 14 days is recommended for an optimum horse meat quality.This research was funded by the Basque Government (grant IT944-16) that also funded the postdoctoral grant of L.M. Department of Economic Development and Infrastructures of the Basque Government is acknowledged for the fellowship of L.R.B

Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions, and Ageing Time

Different bovine breeds and production systems are used worldwide, giving rise to differences in intrinsic and extrinsic characteristics of beef. In order to meet the consumer requirements, new approaches are currently being developed to guarantee tenderness, taste, and juiciness of beef. However, the final consumer perception is complex, and it is also affected by several interrelated variables. This study aimed to evaluate the physicochemical parameters and sensory profile of three Spanish cattle breeds under different livestock production systems (extensive and intensive) and pre-slaughter handling conditions (mixing and not mixing with unfamiliar individuals at pre-mortem time). Meat samples from each group were also studied at different ageing times (7 and 14 days). Regarding sensory attributes, twelve panelists assessed meat samples and an exhaustive statistical analysis was carried out. The most evident and strongest effect was the breed type, allowing a great differentiation among them using principal components and discriminant analysis. The livestock production system was the second most important parameter, significantly affecting odor, flavor, and textural profile (fibrousness). It can be concluded that there were marked differences in the traits of these beef that could be modified by other factors in order to fulfill consumer tastesAuthors are grateful to RTA 2014-00034-C04-00 (INIA-MINECO) and FEDER funds for the financial support. Special thanks for financial support from the Xunta de Galicia and the European Union (ESF) for supporting Raquel Rodríguez-Vázquez pre-doctoral scholarship. Daniel Franco and José M. Lorenzo are members of the HealthyMeat network, funded by CYTED (Ref. 119RT0568)S

Sensory profile of beef meat of retinta breed from two livestock production system during ageing

The growing consumers’ interest in quality differentiated products, not only in terms of sensory and nutritional quality but also in terms of parameters such as animal welfare, product origin and production system, makes necessary to research the importance of autochthonous breeds, raised in more sustai-nable extensive systems, where welfare levels are often high. Additionally, it is well known that ageing is one of the main factors that has influence in the final quality of beef meat. Therefore, this work aimed to study the sensorial profile of organoleptic attributes of Retinta autochthonous breed from two livestock production systems (intensive and extensive) at 7 days and 14 days of ageing. Mo-reover, a consumer’s assessment was also carried out. Findings showed that the extensive production system improved the quality parameters (tenderness, juiciness and oiliness) of beef meat. The texture parameters were the first to change during the first days of ageing. Regarding the hedonic study, the consumers did not show a clear preference and/or acceptance for any sample, which could indicate that the production systems did not result in a differentiated quality at the organoleptic level by the con-sumers. It is necessary to promote higher knowledge about the organoleptic attributes which must be considered in the consumption of quality beef, so that the production system can be taken into account in the purchase decision by the consumers.Este trabajo fue financiado por el proyecto RTA 2014-00034-C04-00 (INIA-AEI) y fondos FEDERPeer reviewe