摘要低频电场解冻（low-frequency electric field thawing，LFEFT）与常温解冻（room temperature thawing，RTT）会导致牛肉pH值、颜色、总挥发性盐基氮（total volatile base nitrogen，TVB-N）含量、质构特性和持水力等方面显著不同，从分子水平解析LFEFT对牛肉品质影响的可能机制，采用蛋白质组学技术对2 种解冻方式牛肉进行分析。结果表明：LFEFT组与RTT组之间有551 个差异丰度蛋白（differentially abundant proteins，DAPs），其中14 种DAPs与牛肉品质特性（pH值、色泽、TVB-N含量、质构和持水力）呈显著相关；生物信息学分析表明，DAPs主要参与蛋白结合、代谢酶和蛋白质周转等生物功能。LFEFT既可以提高生产效率，又保证了牛肉品质。
Abstract：Low-frequency electric field thawing (LFEFT) and room temperature thawing (RTT) lead to significant differences in the pH, color, volatile base nitrogen (TVB-N) content, textural properties and water-holding capacity of beef. In order to elucidate a possible mechanism for the effect of LFEFT on the quality of beef at the molecular level, the current study conducted a proteomic analysis of frozen beef thawed by LFEFT or RTT. The results showed that there were 551 differentially abundant proteins (DAPs) between the LFEFT and RTT groups. Among these, 14 were significantly correlated with quality traits (pH, color, TVB-N content, texture and water-holding capacity). Bioinformatics analysis showed that DAPs were mainly involved in biological functions such as protein binding, metabolic enzymes and protein turnover. In summary, LFEFT can improve production efficiency while ensuring beef quality.
林颖，邝金艳，王丽，闫子康，李宗军. 基于蛋白组学分析不同解冻方式下牛肉的品质变化机制[J]. 肉类研究, 2024, 38(2): 9-16.
LIN Ying, KUANG Jinyan, WANG Li, YAN Zikang, LI Zongjun. Proteomics-Based Analysis of the Quality Change Mechanism of Frozen Beef under Different Thawing Methods. Meat Research, 2024, 38(2): 9-16.
2024, Vol. 38 
