The potential of proteomics in the study of processed meat products

ElsevierVolume 270, 6 January 2023, 104744Journal of ProteomicsHighlights•

Comparative proteomics is a powerful strategy in the study of meat products.

Proteomic information can be used to influence the sensory quality of meat products.

Modifications in the proteome are key to trace the meat product and detect fraud.

Biomarkers can serve as predictive models in the quality control of meat products.

Abstract

Proteomics is a field that has grown rapidly since its emergence in the mid–1990s, reaching many disciplines such as food technology. The application of proteomic techniques in the study of complex biological samples such as foods, specifically meat products, allows scientists to decipher the underlying cellular mechanisms behind different quality traits. Lately, much emphasis has been placed on the discovery of biomarkers that facilitate the prediction of biochemical transformations of the product and provide key information on parameters associated with traceability and food safety. This review study focuses on the contribution of proteomics in the improvement of processed meat products. Different techniques and strategies have recently been successfully carried out in the study of the proteome of these products that can help the development of foods with a higher sensory quality, while ensuring consumer safety through early detection of microbiological contamination and fraud.

Significance

The food industry and the academic world work together with the aim of responding to market demands, always seeking excellence. In particular, the meat industry has to face a series of challenges such as, achieving sensory attributes in accordance with the standards required by the consumer and maintaining a high level of safety and transparency, avoiding deliver adulterated and/or contaminated products. This review work exposes how the aforementioned challenges are attempted to be solved through proteomic technology, discussing the latest and most outstanding research in this regard, which undoubtedly contribute to improving the quality, in all the extension of the word, of meat products, providing relevant knowledge in the field of proteomic research.

Keywords

Comparative proteomics

Biomarker

Protein

Peptide

Meat product

Meat quality

Food safety

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