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| Proteomics-Based Analysis of the Quality Change Mechanism of Frozen Beef under Different Thawing Methods |
| LIN Ying, KUANG Jinyan, WANG Li, YAN Zikang, LI Zongjun |
| College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China |
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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.
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2024, Vol. 38 
