Identification by proteomic analysis of early post-mortem markers involved in the variability in fat loss during cooking of mule duck "foie gras".

TitleIdentification by proteomic analysis of early post-mortem markers involved in the variability in fat loss during cooking of mule duck "foie gras".
Publication TypeJournal Article
Year of Publication2011
AuthorsTheron, L, Fernandez, X, Marty-Gasset, N, Pichereaux, C, Rossignol, M, Chambon, C, Viala, D, Astruc, T, Molette, C
JournalJ Agric Food Chem
Volume59
Issue23
Pagination12617-28
Date Published2011 Dec 14
ISSN1520-5118
KeywordsAnimals, Biological Markers, Dietary Fats, Dietary Proteins, Ducks, Fatty Liver, Food Handling, Food Technology, Hot Temperature, Liver, Postmortem Changes, Poultry Products, Proteomics
Abstract

Fat loss during cooking of duck "foie gras" is the main quality issue for both processors and consumers. Despite the efforts of the processing industry to control fat loss, the variability of fatty liver cooking yield remains high and uncontrolled. To better understand the biological basis of this phenomenon, a proteomic study was conducted. To analyze the protein fraction soluble at low ionic strength (LIS), we used bidimensional electrophoresis and mass spectrometry for the identification of spots of interest. To analyze the protein fraction not soluble at low ionic strength (NS), we used the shotgun strategy. The analysis of data acquired from both protein fractions suggested that at the time of slaughter, livers with low fat loss during cooking were still in anabolic processes with regard to energy metabolism and protein synthesis, whereas livers with high fat loss during cooking developed cell protection mechanisms. The variability in the technological yield observed in processing plants could be explained by a different physiological stage of liver steatosis.

URLhttp://pubs.acs.org/
DOI10.1021/jf203058x
Alternate JournalJ. Agric. Food Chem.
PubMed ID21999348