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Protein Aggregation during Storage of Roe Deer Meat: a Proteomic Study

cris.lastimport.scopus2025-10-23T06:56:42Z
cris.virtual.author-orcid0000-0001-9062-0665
cris.virtual.author-orcid0000-0002-6331-5726
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid1f7921d2-77e8-466f-bd15-132067931ce3
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cris.virtualsource.author-orcid6b8ff0a0-7556-4635-ae2c-064721f8c43a
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enUnderstanding the biochemical changes associated with protein aggregation in meat during storage is critical to improving food safety, quality assurance, and consumer satisfaction in the global meat market. The study evaluated oxygen-induced protein aggregation in the meat of European roe deer (Capreolus capreolus) stored for up to 21 days under refrigeration. Three packaging methods were compared: modified atmosphere packaging with two different gas compositions (MAP(1): 80% O2/20% CO2 and MAP(2): 40% CO2/60% N2) and vacuum packaging (VAC). Additionally, meat dry aging (DA) was included in the study for comparison. Structural proteins most susceptible to aggregation included titin isoform X1 and myosin 1 isoform X1, and among sarcoplasmic proteins, sarcoplasmic/endoplasmic reticulum calcium ATPase 1 isoform X1. In addition, specific proteins involved in aggregate formation under high oxygen conditions were identified, mainly nebulin, isocitrate dehydrogenase, glyceraldehyde phosphate dehydrogenase, and creatine kinase. The extent of their aggregation varied with the type of muscle analyzed, with the most pronounced changes observed in MAP(1) after 21 days. Oxidation plays a crucial role in determining meat quality and shelf life; based on our findings, VAC is recommended for roe deer meat storage.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Mięsa
dc.contributor.authorKasałka-Czarna, Natalia
dc.contributor.authorStachniuk, Anna
dc.contributor.authorFornal, Emilia
dc.contributor.authorMontowska, Magdalena
dc.date.accessioned2025-07-23T12:47:46Z
dc.date.available2025-07-23T12:47:46Z
dc.date.issued2025
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if6,2
dc.description.number13
dc.description.points140
dc.description.volume73
dc.identifier.doi10.1021/acs.jafc.4c12348
dc.identifier.eissn1520-5118
dc.identifier.issn0021-8561
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/3951
dc.languageen
dc.relation.ispartofJournal of Agricultural and Food Chemistry
dc.relation.pages8001-8014
dc.rightsClosedAccess
dc.sciencecloudsend
dc.subject.enroe deer meat
dc.subject.enoxidative stability
dc.subject.envacuum packaging
dc.subject.enmodified atmosphere packaging
dc.subject.endry-aging
dc.subject.enproteomics
dc.subject.enprotein aggregation
dc.subject.enLC-MS/MS
dc.titleProtein Aggregation during Storage of Roe Deer Meat: a Proteomic Study
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue13
oaire.citation.volume73