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

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Authors

ŠEDO Ondrej ROBLÍČKOVÁ Alena JEŽEK František GINTAR Petr KAMENÍK Josef ZDRÁHAL Zbyněk

Year of publication 2024
Type Article in Periodical
Magazine / Source FOOD CHEMISTRY
MU Faculty or unit

Central European Institute of Technology

Citation
Web fulltext
Doi http://dx.doi.org/10.1016/j.foodchem.2024.139155
Keywords Pork meat; Meat products; Meat ripening; Proteins; MALDI-TOF mass spectrometry
Description 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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