Your browser doesn't support javascript.
loading
Discriminatory power of MALDI-TOF MS protein profiling analysis of pork meat and meat products.
Sedo, Ondrej; Roblícková, Alena; Jezek, Frantisek; Gintar, Petr; Kameník, Josef; Zdráhal, Zbynek.
Afiliación
  • Sedo O; Masaryk University, Central European Institute of Technology, Kamenice 5, 625 00 Brno, Czech Republic. Electronic address: ondrej.sedo@ceitec.muni.cz.
  • Roblícková A; Masaryk University, Central European Institute of Technology, Kamenice 5, 625 00 Brno, Czech Republic.
  • Jezek F; University of Veterinary Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Palackého tr. 1946/1, 612 42 Brno, Czech Republic. Electronic address: FJezek@VFU.cz.
  • Gintar P; Masaryk University, Central European Institute of Technology, Kamenice 5, 625 00 Brno, Czech Republic; Masaryk University, Faculty of Science, National Centre for Biomolecular Research, Kamenice 5, 625 00 Brno, Czech Republic. Electronic address: 460366@mail.muni.cz.
  • Kameník J; University of Veterinary Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Palackého tr. 1946/1, 612 42 Brno, Czech Republic. Electronic address: kamenikj@vfu.cz.
  • Zdráhal Z; Masaryk University, Central European Institute of Technology, Kamenice 5, 625 00 Brno, Czech Republic; Masaryk University, Faculty of Science, National Centre for Biomolecular Research, Kamenice 5, 625 00 Brno, Czech Republic. Electronic address: zdrahal@sci.muni.cz.
Food Chem ; 449: 139155, 2024 Aug 15.
Article en En | MEDLINE | ID: mdl-38608601
ABSTRACT
Forty 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 methanolchloroform mixture (11, 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.
Asunto(s)
Palabras clave
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Espectrometría de Masa por Láser de Matriz Asistida de Ionización Desorción / Productos de la Carne Límite: Animals Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Espectrometría de Masa por Láser de Matriz Asistida de Ionización Desorción / Productos de la Carne Límite: Animals Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido