Proteomics analysis to investigate the effect of sodium lactate on color stability of beef longissimus lumborum muscle during chilled s torage
نویسندگان
چکیده
Sodium lactate contribution on color stability of chilled beef was evaluated by proteomics analysis combined with the relative Mb content and NADH/ NAD+ ratio. The sodium exhibited a remarkable efficacy against discoloration showed desirable appearance for 6 days, while control an undesirable 3rd day. Based significance protein interaction network, 12 proteins responsible treated have been identified, which participated mainly in redox systems, metabolic enzymes, oxidoreductase, structural heat shock proteins. were correlated NADH regeneration. Thus, we suggest that promotion may attribute to role regeneration treatment.
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ژورنال
عنوان ژورنال: Food Science and Technology
سال: 2022
ISSN: ['2331-513X', '2331-5156']
DOI: https://doi.org/10.1590/fst.55222