Molecular mechanism of protein dynamic change for Hengshan goat meat during freezing storage based on high-throughput proteomics

Ali, 2015, Effect of multiple freeze–thaw cycles on the quality of chicken breast meat, Food Chemistry, 173, 808, 10.1016/j.foodchem.2014.09.095 Bax, 2013, Muscle composition slightly affects in vitro digestion of aged and cooked meat: Identification of associated proteomic markers, Food Chemistry, 136, 1249, 10.1016/j.foodchem.2012.09.049 Benjakul, 2003, Comparative study on physicochemical changes of meat proteins from some tropical fish during frozen storage, Food Research International, 36, 787, 10.1016/S0963-9969(03)00073-5 Bjarnadóttir, 2011, Proteome changes in theinsoluble protein fraction of bovine Longissimus dorsi meat as a result of low-voltage electrical stimulation, Meat Science, 89, 143, 10.1016/j.meatsci.2011.04.002 Carbon, 2009, AmiGO: Online access to ontology and annotation data, Bioinformatics, 25, 288, 10.1093/bioinformatics/btn615 Chen, 2019, Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging: Effect of ice crystal growth and distribution, Journal of Food Engineering, 263, 311, 10.1016/j.jfoodeng.2019.07.013 Ciobanu, 2016, Influence of temperature and freezing time on broiler chicken meat colour, Animal Science and Biotechnologies, 73, 55 D'Alessandro, 2013, Meat science: From proteomics to integrated omics towards system biology, Journal of Proteomics, 78, 558, 10.1016/j.jprot.2012.10.023 Di Luca, 2011, Centrifugal drip is an accessible source for protein indicators of pork ageing and water-holding capacity, Meat Science, 88, 261, 10.1016/j.meatsci.2010.12.033 Estévez, 2011, Protein carbonylation and water-holding capacity of pork subjected to frozen storage: Effect of muscle type, premincing, and packaging, Journal of Agricultural and Food Chemistry, 59, 5435, 10.1021/jf104995j Fisher, 2017, Peroxiredoxin 6 in the repair of peroxidized cell membranes and cell signaling, Archives of Biochemistry and Biophysics, 617, 68, 10.1016/j.abb.2016.12.003 Götz, 2008, High-throughput functional annotation and data mining with the Blast2GO suite, Nucleic Acids Research, 36, 3420, 10.1093/nar/gkn176 Hamm, 1979, Delocalization of mitochondrial enzymes during freezing and thawing of skeletal muscle, Vol. 180, pp. 191). Hollung, 2007, Variation in the response to manipulation of post-mortem glycolysis in beef muscles by low-voltage electrical stimulation and conditioning temperature, Meat Science, 77, 372, 10.1016/j.meatsci.2007.03.029 Hou, 2020, TMT-based quantitative proteomic analysis of porcine muscle associated with postmortem meat quality, Food Chemistry, 328, 10.1016/j.foodchem.2020.127133 Huang, 2020, Proteomics discovery of protein biomarkers linked to meat quality traits in post-mortem muscles: Current trends and future prospects: A review, Trends in Food Science & Technology, 105, 416, 10.1016/j.tifs.2020.09.030 Huang, 2015, Oxidative changes and weakened gelling ability of salt-extracted protein are responsible for textural losses in dumpling meat fillings during frozen storage, Food Chemistry, 185, 459, 10.1016/j.foodchem.2015.04.025 Jiao, 2020, Systematic evaluation of nutritional and safety characteristics of Hengshan goat leg meat affected by multiple thermal processing methods, Journal of Food Science, 85, 1344, 10.1111/1750-3841.15087 Jia, 2020, Discrimination of milk from different animal species by a foodomics approach based on high-resolution mass spectrometry, Journal of Agricultural and Food Chemistry, 68, 6638, 10.1021/acs.jafc.0c02222 Jia, 2021, Unraveling proteome changes of irradiated goat meat and its relationship to off-flavor analyzed by high-throughput proteomics analysis, Food Chemistry, 337, 10.1016/j.foodchem.2020.127806 Jia, 2020, Effects of spices on the formation of biogenic amines during the fermentation of dry fermented mutton sausage, Food Chemistry, 321, 10.1016/j.foodchem.2020.126723 Jia, 2009, Peroxiredoxin-6-a potential protein marker for meat tenderness in bovine longissimus thoracis muscle, Journal of Animal Science, 87, 2391, 10.2527/jas.2009-1792 Lan, 2016, Changes in the quality of superchilled rabbit meat stored at different temperatures, Meat Science, 117, 173, 10.1016/j.meatsci.2016.02.017 Leygonie, 2012, Impact of freezing and thawing on the quality of meat: Review, Meat Science, 91, 93, 10.1016/j.meatsci.2012.01.013 Li, 2017, Effects of protein phosphorylation on color stability of ground meat, Food Chemistry, 219, 304, 10.1016/j.foodchem.2016.09.151 Liu, 2007, New insights into the role of the ubiquitin-proteasome pathway in the regulation of apoptosis, Chang Gung Medical Journal, 30, 469 Lonergan, 2010, Biochemistry of postmortem muscle - Lessons on mechanisms of meat tenderization, Meat Science, 86, 184, 10.1016/j.meatsci.2010.05.004 Medić, 2018, The impact of frozen storage duration on physical, chemical and microbiological properties of pork, Meat Science, 140, 119, 10.1016/j.meatsci.2018.03.006 Moraleja, 2014, Combining TBP-based rOFFGEL-IEF with FASP and nLC–ESI-LTQ-MS/MS for the analysis of cisplatin-binding proteinsin ratkidney, Talanta, 120, 433, 10.1016/j.talanta.2013.11.084 Morzel, 2004, Proteome changes during pork meat ageing following use of two different pre-slaughter handling procedures, Meat Science, 67, 689, 10.1016/j.meatsci.2004.01.008 Papuc, 2017, Mechanisms of oxidative processes in meat and toxicity induced by postprandial degradation products: A review, Comprehensive Reviews in Food Science and Food Safety, 16, 96, 10.1111/1541-4337.12241 Pinheiro, 2019, Meat quality of Santa Ines lamb chilled-then-frozen storage up to 12 months, Meat Science, 148, 72, 10.1016/j.meatsci.2018.09.017 Qin, 2015, Effects of l-arginine on water holding capacity and texture of heat-induced gel of salt-soluble proteins from breast muscle, LWT - Food Science and Technology, 63, 912, 10.1016/j.lwt.2015.04.048 Salvia, 2019, Aphidius ervi teratocytes release enolase and fatty acid binding protein through exosomal vesicles, Frontiers in Physiology, 39, 801 Scheffler, 2007, Mechanisms controlling pork quality development: The biochemistry controlling postmortem energy metabolism, Meat Science, 77, 7, 10.1016/j.meatsci.2007.04.024 Stanislawczyk, 2019, The influence of frozen storage and selected substances on the quality of horse meat, Meat Science, 155, 74, 10.1016/j.meatsci.2019.04.024 Wang, 2003, Mice with targeted mutation of peroxiredoxin 6 develop normally but are susceptible to oxidative stress, The Journal of biological chemistry, 278, 25179, 10.1074/jbc.M302706200 Wei, 2019, Comparison of protein differences between high-and low-quality goat and bovine parts based on iTRAQ technology, Food Chemistry, 289, 240, 10.1016/j.foodchem.2019.03.052 Xiao, 2019, A label-free proteomic approach differentiates between conventional and organic rice, Journal of Food Composition and Analysis, 80, 51, 10.1016/j.jfca.2019.04.004 Xia, 2009, Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze-thaw cycles, Meat Science, 83, 239, 10.1016/j.meatsci.2009.05.003 Yu, 2017, Unraveling proteome changes of Holstein beef M. semitendinosus and its relationship to meat discoloration during post-mortem storage analyzed by label-free mass spectrometry, Journal of Proteomics, 154, 85, 10.1016/j.jprot.2016.12.012 Zapata, 2012, Comparative proteomic characterization of the sarcoplasmic proteins in the pectoralis major and supracoracoideus breast muscles in 2 chicken genotypes, Poultry Science, 91, 1654, 10.3382/ps.2011-02029 Zhang, 2019, Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storage, Meat Science, 151, 24, 10.1016/j.meatsci.2019.01.002 Zhang, 2017, Differential expression of heat shock protein 90, 70, 60 in chicken muscles postmortem and its relationship with meat quality, Asian-Australasian Journal of Animal Sciences, 30, 94, 10.5713/ajas.16.0132 Zinsser, 2014, Biochemical characterisation of glyceraldehyde 3-phosphate dehydrogenase (GAPDH) from the liver fluke, Fasciola hepatica, Biochimica et Biophysica Acta (BBA)-Proteins and Proteomics, 1844, 744, 10.1016/j.bbapap.2014.02.008