Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics
Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics
复制标题
DOI：
10.1016/j.jprot.2023.104836
复制
发表时间：
2023-02-11
影响因子：
3.3
通讯作者：
Farouk，Mustafa M.
中科院分区：
文献类型：
--
作者：
Zhang，Renyu;Pavan，Enrique;Farouk，Mustafa M.
在许多国家，绵羊肉（包括羔羊肉、猪腿肉和羊肉）是动物蛋白的重要来源，与其他红肉相比，具有独特的风味和感官特征。风味、颜色和质地是消费者喜欢羊肉的关键质量属性。在过去的几十年里，从“农场到餐桌”的各种因素，包括生产系统（例如，年龄、品种、饲养方式、性别、屠宰前应激和屠体悬挂），死后操作和处理（例如，电刺激、老化、包装类型以及冷藏和冷冻储存）已被确定为影响羊肉质量的不同方面。然而，传统的肉质评价工具无法阐明潜在的机制和途径的质量变化。基础广泛的分析技术的进步为更深入地了解羊肉的分子变化提供了机会，这些变化可能成为质量性状和肉类真实性特定变化的生物标志物。本文综述了组学技术，特别是蛋白质组学技术（包括肽组学）和代谢组学（包括脂质组学和挥发物组学）被应用于阐明羊肉品质的变化，主要是在里脊肌，重点是颜色，质地和风味，并作为鉴定的工具。我们观察到，已经尝试在羊肉产品上利用蛋白质组学和代谢组学技术来阐明由于各种因素引起的质量变化的途径。例如，颜色稳定性和嫩度的改善可能与糖酵解、能量代谢和内源性抗氧化能力的变化有关。一些研究确定蛋白水解是重要的，但可能与质量相冲突，因为增强的蛋白水解改善了嫩度和风味，同时降低了颜色稳定性。使用多种分析方法，例如，脂质组学、代谢组学和挥发物组学检测了更广泛的风味前体（包括水溶性和脂溶性化合物），这些风味前体是羊肉风味演变的可能途径的基础。组学的技术进步（例如，直接分析-质谱法）可以对羊肉中的蛋白质、脂类和代谢产物进行常规分析，提高质量检测的可信度，从分子水平上保证羊肉的真实性。
Sheep meat (encompassing lamb, hogget and mutton) is an important source of animal protein in many countries, with a unique flavour and sensory profile compared to other red meats. Flavour, colour and texture are the key quality attributes contributing to consumer liking of sheep meat. Over the last decades, various factors from ‘farm to fork’, including production system (e.g., age, breed, feeding regimes, sex, pre-slaughter stress, and carcass suspension), post-mortem manipulation and processing (e.g., electrical stimulation, ageing, packaging types, and chilled and frozen storage) have been identified as influencing different aspects of sheep meat quality. However conventional meat-quality assessment tools are not able to elucidate the underlying mechanisms and pathways for quality variations. Advances in broad-based analytical techniques have offered opportunities to obtain deeper insights into the molecular changes of sheep meat which may become biomarkers for specific variations in quality traits and meat authenticity. This review provides an overview on how omics techniques, especially proteomics (including peptidomics) and metabolomics (including lipidomics and volatilomics) are applied to elucidate the variations in sheep meat quality, mainly in loin muscles, focusing on colour, texture and flavour, and as tools for authentication.SignificanceFrom this review, we observed that attempts have been made to utilise proteomics and metabolomics techniques on sheep meat products for elucidating pathways of quality variations due to various factors. For instance, the improvement of colour stability and tenderness could be associated with the changes to glycolysis, energy metabolism and endogenous antioxidant capacity. Several studies identify proteolysis as being important, but potentially conflicting for quality as the enhanced proteolysis improves tenderness and flavour, while reducing colour stability. The use of multiple analytical methods e.g., lipidomics, metabolomics, and volatilomics, detects a wider range of flavour precursors (including both water and lipid soluble compounds) that underlie the possible pathways for sheep meat flavour evolution. The technological advancement in omics (e.g., direct analysis-mass spectrometry) could make analysis of the proteins, lipids and metabolites in sheep meat routine, as well as enhance the confidence in quality determination and molecular-based assurance of meat authenticity.