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Method for evaluating freeze thawing degree of meat based on iTRAQ labelled protein

A technology of labeling proteins and freezing and thawing, which is applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve problems such as poor accuracy, and achieve the effect of broad application prospects

Active Publication Date: 2020-01-14
SHAANXI NORMAL UNIV
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  • Abstract
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Problems solved by technology

[0005] The purpose of the present invention is to provide a marker protein based on iTRAQ marker quantitative proteomics screening to reflect the degree of freezing and thawing of meat in view of the current meat evaluation method, which is difficult to explain the mechanism of meat freezing and thawing quality in depth, and the accuracy is not good. Method for evaluating the thawing degree of meat aspic by the marker protein

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  • Method for evaluating freeze thawing degree of meat based on iTRAQ labelled protein
  • Method for evaluating freeze thawing degree of meat based on iTRAQ labelled protein
  • Method for evaluating freeze thawing degree of meat based on iTRAQ labelled protein

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Embodiment 1

[0029] 1. Select 3 Hengshan cashmere goats (rams, average weight 23.12±1.62kg) with similar body weight and the same feeding method, and take the longissimus dorsi muscle on either side 36 hours after slaughter. The samples were randomly divided into 3 groups, and each group contained three biological replicates. About 200g samples were frozen and thawed 0, 1, and 2 times, which were denoted by CON, DR1, and DR2, and 0 freeze-thawed samples represented fresh mutton samples. The sample cycle freeze-thaw conditions were as follows: freezing at -18°C for 24 hours, and refrigerating at 4°C for 12 hours. Weigh about 10 g of mutton samples frozen and thawed different times and cut them into small pieces, then take about 1 g and place them in a 10 mL centrifuge tube, add 6 mL of buffer solution (7M urea, 2M thiourea, 0.1% CHAPS, phosphatase inhibitor, protease inhibitor agent), vortexed to mix. Ultrasonic cell disruptor was used to crush and homogenize the samples (time 60s / time, 3 ...

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Abstract

The invention discloses a method for evaluating the freeze thawing degree of meat based on iTRAQ labelled protein. According to the method, quantification and quantification of protein in the meat subject to freeze thawing treatment are performed by using iTRAQ labeled quantitative proteomics, the protein in which the protein level has obvious difference in the meat subject to the freeze thawing treatment is used as the labeled protein to judge the freeze thawing degree of the meat according to the content of the labeled protein in the meat. The protein in the meat subject to the freeze thawing treatment is verified for the first time by the method disclosed by the invention to provide reference for screening the labelled protein that reflects the quality of the freeze thawing quality of the meat, and the freeze thawing degree of the meat can be judged according to the protein level result, a new quality evaluation method is provided, which is conducive to creating more benefits for meat enterprises, and the application prospect is broad.

Description

technical field [0001] The invention belongs to the technical field of meat product quality detection, and in particular relates to a method for evaluating the freeze-thaw degree of meat based on iTRAQ marker protein. Background technique [0002] Meat is one of the important foods in people's life. With the improvement of people's living standards, people's demand for meat is not only based on quantity, but also on the quality of meat. According to different processing methods, the meat currently circulating in the market mainly includes traditional frozen meat and fresh meat. Compared with frozen meat, fresh meat has advantages in nutritional and sensory properties. When frozen meat is frozen, the volume of ice crystals formed by water increases and damages the cell membrane. After thawing, it causes juice loss, protein and other nutrients and many flavor substances. , In addition, because it is not completed at a suitable temperature for defrosting and ripening, it is st...

Claims

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Application Information

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IPC IPC(8): G01N30/06G01N30/88
CPCG01N30/06G01N30/88
Inventor 刘永峰古明辉
Owner SHAANXI NORMAL UNIV
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