Use of Proteomic Methodology in Optimization of Processing and Quality Control of Food of Animal Origin

Dajana Gašo-Sokač^1,2, Spomenka Kovač^1,2 and Djuro Josić^3,4*

¹Department of Chemistry, University J. J. Strossmayer, Kuha~eva 20, HR-31000 Osijek, Croatia
²Faculty of Food Technology, University J. J. Strossmayer, Kuha~eva 20, HR-31000 Osijek, Croatia
³Proteomics Core, COBRE CCRD and Brown University, CORO WEST, One Hoppin street, Providence, RI 02903, USA
⁴Department of Biotechnology, University of Rijeka, Trg braće Mažuranića 10, HR-51000 Rijeka, Croatia

Article history:
Received May 25, 2010
Accepted March 10, 2011

Key words:
proteomics, processing, quality control, food of animal origin

Summary:
Food of animal origin, namely meat, seafood, milk and milk products, is the main protein source in human nutrition. These types of food are very complex mixtures that contain proteins and other components, and proteomic techniques enable simultaneous study of several hundred up to several thousand proteins. The use of proteomic methodology for quality control and quality assessment in production as well as for the optimization and development of new manufacturing processes is presented. Newly developed, faster and more selective methods for sample preparation followed by more sensitive mass spectrometry for identification of less abundant proteins are discussed. These techniques will help to understand variations in production, and to find markers for food quality criteria. Furthermore, biologically active peptides in food of animal origin have recently been the focus of proteomic and peptidomic investigations. Isolation and production of biologically active proteins and peptides, including the low abundance ones, will also be a focus of future research. The use of proteomics, peptidomics and metabonomics for the determination of product quality and the detection of adulterations in meat production, seafood identification and in the production of milk and milk products is also discussed.

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