Pork meat quality affects peptide and amino acid profiles during the ageing process |
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| Authors: | Moya V J Flores M Aristoy M C Toldrá F |
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| Affiliation: | 1. College of Food Science, Sichuan Agricultural University, 625014 Yaan, China;2. Department of Food and Environmental Sciences, University of Helsinki, 00014 Helsinki, Finland;1. CSIRO Animal Food And Health Sciences, 39 Kessels Rd, Coopers Plains, Qld 4108, Australia;2. CSIRO Animal Food and Health Sciences, 671 Sneydes Rd Werribee, Vic 3030, Australia;3. Departamento de Technologia de los Alimentos, Facultad de Ciencias Veterinarias, Universidad Nacional Del Centro de La Província de Buenos Aires, Tandil, B7000 Bs. As., Argentina;4. Department of Veterinary and Agricultural Science, The University of Melbourne, Parkville, Vic 3010, Australia;1. Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea;2. Centumtech, Seoul 07566, Republic of Korea;3. Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea |
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| Abstract: | Twenty pork carcasses were classified in different pork meat qualities: red, firm and non-exudative (RFN), pale, soft and exudative (PSE), red, soft and exudative (RSE) and dark, firm and dry (DFD) meat. The content of peptides and free amino acids during the ageing process was analysed and compared within quality classes. Four peptide fractions were isolated through cation-exchange and reverse-phase chromatography. The main significant differences among qualities were obtained for peptide fractions 3 and 4. Peptide fraction 3 at 4 days and peptide fraction 4 at 2 h postmortem were higher in the ideal pork quality (RFN) than in the other quality classes. The ageing of pork meats produced a general increase in all free amino acid concentrations for the studied quality classes except for Gln, β-Ala, Taurine and Orn and the dipeptides carnosine and anserine. The DFD class showed higher increases in Lys, Ala and Met probably due to the activation of neutral aminopeptidases. |
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