Abstract：In this study, chilled Tan sheep meat was analyzed by isobaric tags for relative and absolute quantitation (iTRAQ) and liquid chromatography tandem mass spectrometry (LC-MS/MS) in order to identify the differential proteins related to the formation and regulation of flavor precursors in Tan sheep meat. Quantitative analysis of Tan sheep meat from 0 to 12 days after slaughter was carried out, and credible proteins and differential proteins were screened out and identified via database search. A total of 814 proteins were identified in three comparative groups of meat samples. A total of 159 differential proteins were found between 0 and 4 days postmortem, and 151 both between 4 and 8 days, and between 8 and 12 days. By analyzing these groups of differential proteins, it was found that 21 proteins, such as glycogen phosphorylase, triose phosphate isomerase and glyceraldehyde-3-phosphate dehydrogenase, might be related to the variability of flavor precursors and flavor expression in Tan sheep meat.
李子欣，尤丽琴，罗瑞明，苑昱东，赵晓策，姬 琛. 滩羊肉风味形成中重要蛋白质的解析[J]. 肉类研究, 2019, 33(5): 7-12.
LI Zixin, YOU Liqin, LUO Ruiming, YUAN Yudong, ZHAO Xiaoce, JI Chen. Analysis of Important Proteins for Flavor Formation of Tan Sheep Meat. Meat Research, 2019, 33(5): 7-12.
2019, Vol. 33 
