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• W3048351119 endingPage "127806" @default.
• W3048351119 startingPage "127806" @default.
• W3048351119 abstract "• Proteomics was used to explore the irradiation off-flavor mechanism of goat meat. • Off-flavor related to protein oxidation, cysteine and methionine metabolism. • Proteome differences of irradiated goat meat related on doses. • Irradiated off-flavor will gradually dissipate during storage. • This study provide a proteomic insight into irradiation off-flavor of goat meat. Irradiation has been regarded as a perspective preservation technology to prolong the shelf life of goat meat. In order to evaluate the effect of irradiation on goat meat, the high-throughput proteomics was applied to observe the proteome profiles changes and off-flavor formation of irradiated goat meat. A total of 207 proteins with significant changes (fold change > 2 or < 0.5, P < 0.05, VIP > 1) was determined in five irradiation doses (0, 1, 2, 4 and 6 kGy). Among them, 26 proteins involving 7 functional enrichments terms were found to be related to off-flavor. Particularly, proteins involved in protein oxidation, cysteine and methionine metabolism lead to irradiation off-flavor formation. However, the irradiation off-flavor will gradually dissipate due to metabolic process during storage. This study was designed to provide a proteomic insight into irradiation off-flavor of goat meat and suggest an underlying connection between off-flavor formation and biological processes." @default.
• W3048351119 created "2020-08-13" @default.
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• W3048351119 date "2021-02-01" @default.
• W3048351119 modified "2023-10-12" @default.
• W3048351119 title "Unraveling proteome changes of irradiated goat meat and its relationship to off-flavor analyzed by high-throughput proteomics analysis" @default.
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• W3048351119 doi "https://doi.org/10.1016/j.foodchem.2020.127806" @default.
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