Proteomic analysis of the quality deterioration of pork: a comparative study of fresh and six-month frozen storage
This study investigates the quality deterioration of pork during six-month frozen storage using polarized light microscopy and tandem mass tag (TMT)-based quantitative proteomics. Ice recrystallization analysis revealed the formation of larger ice crystals over time, which mechanically disrupted mus...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-08-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525007096 |
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| _version_ | 1849240006947766272 |
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| author | Yajun Shen Chengyu Ma Xinxiang Zong Zhaoqiang Wang Yang Song Jian Li |
| author_facet | Yajun Shen Chengyu Ma Xinxiang Zong Zhaoqiang Wang Yang Song Jian Li |
| author_sort | Yajun Shen |
| collection | DOAJ |
| description | This study investigates the quality deterioration of pork during six-month frozen storage using polarized light microscopy and tandem mass tag (TMT)-based quantitative proteomics. Ice recrystallization analysis revealed the formation of larger ice crystals over time, which mechanically disrupted muscle structure and reduced water-holding capacity. Proteomic analysis identified 180 Differentially Expressed Proteins (DEPs) between fresh and frozen pork, with significant alterations in proteins related to structural integrity, energy metabolism, and stress response. Key metabolic pathways, including glycolysis, fatty acid degradation, and oxidative phosphorylation, were notably suppressed in frozen samples. Protein–protein interaction network analysis highlighted central regulatory nodes such as ATP5F1A and CAT, which were downregulated in frozen pork. Moreover, potential freeze-responsive biomarkers such as CA2, ALDH2, S100A1, and TRIM63 were identified, indicating metabolic impairment and muscle contraction dysfunction in frozen meat. These findings offer molecular-level insights into freeze-induced damage mechanisms and suggest potential biomarkers for evaluating frozen pork quality. |
| format | Article |
| id | doaj-art-529843dc49d241d19307f27feaeffbc9 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-529843dc49d241d19307f27feaeffbc92025-08-20T04:00:45ZengElsevierFood Chemistry: X2590-15752025-08-013010286210.1016/j.fochx.2025.102862Proteomic analysis of the quality deterioration of pork: a comparative study of fresh and six-month frozen storageYajun Shen0Chengyu Ma1Xinxiang Zong2Zhaoqiang Wang3Yang Song4Jian Li5Xinrongji College, Taizhou Vocational & Technical College, Taizhou 318000, China; Corresponding authors.Xinrongji College, Taizhou Vocational & Technical College, Taizhou 318000, ChinaXinrongji College, Taizhou Vocational & Technical College, Taizhou 318000, China; Corresponding authors.School of Tourism, Huangshan University, Huangshan 245021, ChinaXinrongji College, Taizhou Vocational & Technical College, Taizhou 318000, ChinaXinrongji College, Taizhou Vocational & Technical College, Taizhou 318000, ChinaThis study investigates the quality deterioration of pork during six-month frozen storage using polarized light microscopy and tandem mass tag (TMT)-based quantitative proteomics. Ice recrystallization analysis revealed the formation of larger ice crystals over time, which mechanically disrupted muscle structure and reduced water-holding capacity. Proteomic analysis identified 180 Differentially Expressed Proteins (DEPs) between fresh and frozen pork, with significant alterations in proteins related to structural integrity, energy metabolism, and stress response. Key metabolic pathways, including glycolysis, fatty acid degradation, and oxidative phosphorylation, were notably suppressed in frozen samples. Protein–protein interaction network analysis highlighted central regulatory nodes such as ATP5F1A and CAT, which were downregulated in frozen pork. Moreover, potential freeze-responsive biomarkers such as CA2, ALDH2, S100A1, and TRIM63 were identified, indicating metabolic impairment and muscle contraction dysfunction in frozen meat. These findings offer molecular-level insights into freeze-induced damage mechanisms and suggest potential biomarkers for evaluating frozen pork quality.http://www.sciencedirect.com/science/article/pii/S2590157525007096Pork qualityFrozen storageIce recrystallizationProteomicsBiomarkers |
| spellingShingle | Yajun Shen Chengyu Ma Xinxiang Zong Zhaoqiang Wang Yang Song Jian Li Proteomic analysis of the quality deterioration of pork: a comparative study of fresh and six-month frozen storage Food Chemistry: X Pork quality Frozen storage Ice recrystallization Proteomics Biomarkers |
| title | Proteomic analysis of the quality deterioration of pork: a comparative study of fresh and six-month frozen storage |
| title_full | Proteomic analysis of the quality deterioration of pork: a comparative study of fresh and six-month frozen storage |
| title_fullStr | Proteomic analysis of the quality deterioration of pork: a comparative study of fresh and six-month frozen storage |
| title_full_unstemmed | Proteomic analysis of the quality deterioration of pork: a comparative study of fresh and six-month frozen storage |
| title_short | Proteomic analysis of the quality deterioration of pork: a comparative study of fresh and six-month frozen storage |
| title_sort | proteomic analysis of the quality deterioration of pork a comparative study of fresh and six month frozen storage |
| topic | Pork quality Frozen storage Ice recrystallization Proteomics Biomarkers |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525007096 |
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