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Proteomic analysis of Australian Merino, Damara and Dorper lamb muscle: the effect of cooking
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Esta pesquisa estudou e analisou os parâmetros proteômicos da carne de borrego de três raças exóticas, a Marino Australiano, a Damara e Dorper, tendo como principal objetivo a compreensão dos efeitos do background genético e do cozimento na qualidade da carne e as mudanças proteômicas associadas.
Houve diferenças significativas no proteoma das três raças, afetando parâmetros de qualidade da carne, como maciez, suculência e sabor. A cozedura alterou significativamente a estrutura das proteínas, impactando as propriedades nutricionais e sensoriais da carne.
No Merino Australiano houve destaque pelo maior conteúdo de calpastatina, que contribui para a maciez da carne, inibindo a proteólise. Na Damara houve uma demonstração de estabilidade proteica notável sob calor, sugerindo potencial para melhores qualidades texturais após o cozimento. E na Dorper houve mudanças proteômicas significativas após a cozedura, indicando um potencial decréscimo em atributos de qualidade, como retenção de húmidade.
Os resultados auxiliam os produtores na seleção de raças com base em traços desejados de qualidade da carne e fornecem contributos sobre como otimizar processos de cozimento para melhorar a qualidade da carne. Por sua vez, os consumidores podem se beneficiar ao compreender como diferentes raças e métodos de cozimento impactam as qualidades nutricionais e sensoriais da carne de borrego, ajudando em decisões de compra informadas.
É destacada também a importância da proteômica como ferramenta para entender as mudanças bioquímicas e estruturais na carne, proporcionando um caminho para melhorar a qualidade da carne por meio de intervenções científicas.
Este estudo contribui para o entendimento de como fatores genéticos e tecnológicos influenciam a qualidade da carne de borrego, oferecendo conhecimentos valiosos para produtores e consumidores em busca de produtos de carne de alta qualidade.
This research studied and analyzed the proteomic parameters of lamb muscle from three exotic breeds, the Australian Marino, the Damara and the Dorper, with the main objective of understanding the effects of genetic background and cooking on muscle quality and the associated proteomic changes. There were significant differences in the proteome of the three breeds, affecting muscle quality parameters such as tenderness, juiciness and flavor. Cooking significantly altered the structure of the proteins, impacting the nutritional and sensory properties of the muscle. In Australian Merino, there was a highlight for the higher content of calpastatin, which contributes to the tenderness of the muscle, inhibiting proteolysis. In Damara there was a remarkable demonstration of protein stability under heat, suggesting potential for better textural qualities after cooking. And in Dorper there were significant proteomic changes after cooking, indicating a potential decrease in quality attributes, such as moisture retention. The results assist producers in selecting breeds based on desired muscle quality traits and provide input on how to optimize cooking processes to improve muscle quality. In turn, consumers can benefit from understanding how different breeds and cooking methods impact the nutritional and sensory qualities of lamb muscle, aiding in informed purchasing decisions. The importance of proteomics as a tool to understand biochemical and structural changes in muscle is also highlighted, providing a path to improve muscle quality through scientific interventions. This study contributes to the understanding of how genetic and technological factors influence the quality of lamb muscle, offering valuable insights to producers and consumers in search of high-quality muscle products.
This research studied and analyzed the proteomic parameters of lamb muscle from three exotic breeds, the Australian Marino, the Damara and the Dorper, with the main objective of understanding the effects of genetic background and cooking on muscle quality and the associated proteomic changes. There were significant differences in the proteome of the three breeds, affecting muscle quality parameters such as tenderness, juiciness and flavor. Cooking significantly altered the structure of the proteins, impacting the nutritional and sensory properties of the muscle. In Australian Merino, there was a highlight for the higher content of calpastatin, which contributes to the tenderness of the muscle, inhibiting proteolysis. In Damara there was a remarkable demonstration of protein stability under heat, suggesting potential for better textural qualities after cooking. And in Dorper there were significant proteomic changes after cooking, indicating a potential decrease in quality attributes, such as moisture retention. The results assist producers in selecting breeds based on desired muscle quality traits and provide input on how to optimize cooking processes to improve muscle quality. In turn, consumers can benefit from understanding how different breeds and cooking methods impact the nutritional and sensory qualities of lamb muscle, aiding in informed purchasing decisions. The importance of proteomics as a tool to understand biochemical and structural changes in muscle is also highlighted, providing a path to improve muscle quality through scientific interventions. This study contributes to the understanding of how genetic and technological factors influence the quality of lamb muscle, offering valuable insights to producers and consumers in search of high-quality muscle products.
Descrição
Mestrado em Engenharia Zootécnica - Produção Animal / Instituto Superior de Agronomia, Faculdade de Medicina Veterinária, Universidade de Lisboa
Palavras-chave
ovinos cozedura proteómica qualidade da carne características organoléticas sheep cooking proteomics muscle quality organoleptic characteristics
Contexto Educativo
Citação
Coelho, B.S. Proteomic analysis of Australian Merino, Damara and Dorper lamb muscle: the effect of cooking. Lisboa: ISA, 2024, 97 p. Dissertação de Mestrado
Editora
Instituto Superior de Agronomia, Universidade de Lisboa