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

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216224%3A14740%2F24%3A00136320" target="_blank" >RIV/00216224:14740/24:00136320 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/62157124:16270/24:43881215

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S0308814624008045" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0308814624008045</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodchem.2024.139155" target="_blank" >10.1016/j.foodchem.2024.139155</a>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10406 - Analytical chemistry

Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2024

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

FOOD CHEMISTRY

ISSN

0308-8146

e-ISSN

1873-7072

Svazek periodika

449

Číslo periodika v rámci svazku

AUG

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

11

Strana od-do

1-11

Kód UT WoS článku

001228890700001

EID výsledku v databázi Scopus

2-s2.0-85189853921