Proteins of meat as a potential indicator of its quality - a review

• Autorzy: Pospiech E. , Grzes B. , Mikolajczak B. , Iwanska E. , Lyczynski A.

Warianty tytułu

PL

Bialka miesa jako potencjalny wskaznik jego jakosci - artykul przegladowy

• Języki publikacji: EN

Abstrakty

EN

There are different ways to define meat quality and various compounds may be employed as indicators of its quality. Progress observed in biological sciences, especially in proteomics, indicates that proteins building meat structures as well as those taking part in metabolic processes, by being a constituent part of enzymes, can provide indicators of meat quality. Meat quality, from the practical point of view, plays a particularly important role in the case of meat intended for culinary purposes. This study pays special attention to protein transformations associated with the most important meat properties, i.e. colour, water holding capacity/ juiciness and tenderness. It was indicated how, using tools of genomics and proteomics, it is possible to observe differences associated with quality. Special attention was paid to interconnections between oxidation processes and changes in meat colour and lipids but also protein transformations, including drip development.

PL

Jakość mięsa można definiować w różny sposób, różne też związki mogą służyć jako jej wskaźniki. Postęp, jaki dokonuje się w naukach biologicznych, w tym szczególnie w proteomice, wskazuje, że białka tworzące struktury mięsa, a także uczestniczące w procesach metabolizmu będąc częścią składową enzymów, mogą stanowić wskaźniki jakości mięsa. Z punktu widzenia praktycznego jakość mięsa odgrywa szczególną rolę w przypadku mięsa przeznaczonego na cele kulinarne. W pracy zwrócono szczególną uwagę na przemiany białek związane z kształtowaniem najważniejszych cech mięsa, tj. barwy, wodochłonności/soczystości i kruchości. Wskazano jak wykorzystując narzędzia genomiki i proteomiki można zaobserwować różnice związane z jakością. Szczególną uwagę zwrócono na powiązanie procesów utleniania nie tylko ze zmianami barwy i lipidów mięsa, ale również z przemianami białek, w tym powstawaniem wycieku.

Słowa kluczowe

EN

tenderness; culinary purpose; human nutrition; food; texture; protein; colour; meat quality

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2007
• Tom: 57
• Numer: 1
• Opis fizyczny: p.11-115,ref.

Twórcy

autor

Pospiech E.

• Agricultural University, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Grzes B.

autor

Mikolajczak B.

autor

Iwanska E.

autor

Lyczynski A.

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