Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry: A tool to predict pork quality

Expression of water soluble proteins of fresh pork Longissimus thoracis from 4 pure breed pigs (Duroc, Large White, Landrace, and Piétrain) was studied to identify candidate protein markers for meat quality. Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry (SELDI-TOF-MS) was used to obtain the soluble protein profiles of Longissimus thoracis muscles. The pure breeds showed differences among the studied meat quality traits (pHu, drip loss, androstenone, marbling, intramuscular fat, texture, and moisture), but no significant differences were detected in sensory analysis. Associations between protein peaks obtained with SELDI-TOF-MS and meat quality traits, mainly water holding capacity, texture and skatole were observed. Of these peaks, a total of 10 peaks from CM10 array and 6 peaks from Q10 array were candidate soluble protein markers for pork loin quality. The developed models explained a limited proportion of the variability, however they point out interesting relationships between protein expression and meat quality

Els isòtops radiogènics(Sr i Nd) en diferents contextes geodinàmics: Illes Canaries i Vesuvi. Preparació i anàlisi de mostres mitjançant la tècnica analítica TIMS

Projecte de recerca elaborat a partir d’una estada l’ Osservatorio Vesuviano (Nàpols, Italia) entre novembre del 2006 i març del 2007. Un dels objectius principals de l’estada ha estat conèixer la tècnica analítica Thermal Ionisation Mass Spectrometry (TIMS ) per l’anàlisi d’isòtops radiogènics (Sr i Nd). Aquesta estada ha permès aprendre tant la part de preparació de les mostres, com la part d’utilització i programació de l’instrument. Inicialment en el projecte es va programar l’anàlisi dels isòtops radiogènics en laves i xenòlits de l’illa de Gran Canaria (Illes Canàries) amb l’objectiu de modelar geoquímicament el mantell terrestre sota les illes Canàries. Finalment, i a part de les mostres inicials de Gran Canaria, es van incloure mostres del volcà Vesuvi per tal de concloure un projecte iniciat el 2003 amb el Professor Giovanni Orsi i la Professora Lucia Civetta. L’estudi dels isòtops radiogènics en contextes geodinàmics tant diferents ha permès comparar la variació dels isòtops radiogènics de Sr i Nd que existeix entre volcanisme d’ intraplaca (Illes Canàries) i volcanisme en zones convergents (Vesuvi).

Analysis of raw hams using SELDI-TOF-MS to predict the final quality of dry-cured hams

The relationship between protein profiles of Gluteus medius (GM) muscles of raw hams obtained from 4 pure breed pigs (Duroc, Large White, Landrace, and Piétrain) with the final quality of the Semimembranosus and Biceps femoris muscles of dry-cured hams was investigated. As expected, Duroc hams showed higher levels of marbling and intramuscular fat content than the other breeds. Piétrain hams were the leanest and most conformed, and presented the lowest salt content in dry-cured hams. Even if differences in the quality traits (colour, water activity, texture, composition, intramuscular fat, and marbling) of dry-cured hams were observed among the studied breeds, only small differences in the sensory attributes were detected. Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry (SELDI-TOF-MS) was used to obtain the soluble protein profiles of GM muscles. Some associations between protein peaks obtained with SELDI-TOF-MS and quality traits, mainly colour (b*) and texture (F0, Y2, Y90) were observed. Candidate protein markers for the quality of processed dry-cured hams were identified