ŠEDO, Ondrej, Alena ROBLÍČKOVÁ, František JEŽEK, Petr GINTAR, Josef KAMENÍK a Zbyněk ZDRÁHAL. Discriminatory power of MALDI-TOF MS protein profiling analysis of pork meat and meat products. FOOD CHEMISTRY. ENGLAND: ELSEVIER SCI LTD, 2024, roč. 449, AUG, s. 1-11. ISSN 0308-8146. Dostupné z: https://dx.doi.org/10.1016/j.foodchem.2024.139155. |
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@article{2414480, author = {Šedo, Ondrej and Roblíčková, Alena and Ježek, František and Gintar, Petr and Kameník, Josef and Zdráhal, Zbyněk}, article_location = {ENGLAND}, article_number = {AUG}, doi = {http://dx.doi.org/10.1016/j.foodchem.2024.139155}, keywords = {Pork meat; Meat products; Meat ripening; Proteins; MALDI-TOF mass spectrometry}, language = {eng}, issn = {0308-8146}, journal = {FOOD CHEMISTRY}, title = {Discriminatory power of MALDI-TOF MS protein profiling analysis of pork meat and meat products}, url = {https://www.sciencedirect.com/science/article/pii/S0308814624008045}, volume = {449}, year = {2024} }
TY - JOUR ID - 2414480 AU - Šedo, Ondrej - Roblíčková, Alena - Ježek, František - Gintar, Petr - Kameník, Josef - Zdráhal, Zbyněk PY - 2024 TI - Discriminatory power of MALDI-TOF MS protein profiling analysis of pork meat and meat products JF - FOOD CHEMISTRY VL - 449 IS - AUG SP - 1-11 EP - 1-11 PB - ELSEVIER SCI LTD SN - 03088146 KW - Pork meat KW - Meat products KW - Meat ripening KW - Proteins KW - MALDI-TOF mass spectrometry UR - https://www.sciencedirect.com/science/article/pii/S0308814624008045 N2 - orty 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 methanol:chloroform mixture (1:1, 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. ER -
ŠEDO, Ondrej, Alena ROBLÍČKOVÁ, František JEŽEK, Petr GINTAR, Josef KAMENÍK a Zbyněk ZDRÁHAL. Discriminatory power of MALDI-TOF MS protein profiling analysis of pork meat and meat products. \textit{FOOD CHEMISTRY}. ENGLAND: ELSEVIER SCI LTD, 2024, roč.~449, AUG, s.~1-11. ISSN~0308-8146. Dostupné z: https://dx.doi.org/10.1016/j.foodchem.2024.139155.
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