Scientific journal
Scientific Review. Technical science
ISSN 2500-0799
ПИ №ФС77-57440

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PROTEOMIC STUDY OF MEAT, SAUSAGES AND FUNCTIONAL MEAT PRODUCTS

Kovaleva M.A. 1 Kovalev L.I. 1 Shishkin S.S. 1 Ivanov A.V. 2 Vostrikova N.L. 2
1 A.N. Bach Institute of Biochemistry Russian Academy of Sciences
2 The Gorbatov’s All-Russian Meat Research Institute
Proteomic analysis of proteins in samples of raw meat, two kinds of cooked sausages (“Doctorskaya” and “Lyubitelskaya”), and also specially made functional meat products was performed. The mass spectrometry methods allowed to identify more than 200 protein fractions, including 51 in beef samples and 108 in pork samples. It is noted that the proteomic profiles of the studied samples have a certain similarity caused by the presence a number of tissue-specific sarcomeric proteins (troponins, muscle isoform of myosin light chain, a-tropomyosin, desmin). In the samples of meat products some species-specific muscle proteins as well as individual proteins of nonmuscular origin are revealed which can be considered as functional ingredients. It is shown that in processes of posthumous autolysis and production of meat products some protein are exposed to specific and nonspecific proteolytic degradation. The received results in the summarized form are included in the information database “Muscle organs proteomics”, version 2013 (http://mp.inbi.ras.ru).