| 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. "139155", 11 s. 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 - "139155"
EP - "139155"
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.~''139155'', 11 s. ISSN~0308-8146. Dostupné z: https://dx.doi.org/10.1016/j.foodchem.2024.139155.
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