title: Identification by proteomic analysis of early post-mortem markers involved in the variability in fat loss during cooking of mule duck "foie gras".
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.
authors: INRA, UMR 1289 Tissus Animaux Nutrition Digestion Ecosystème Métabolisme, F-31326 Castanet-Tolosan, France.
authors: Laetitia
authors: L
authors: Theron
authors: Xavier
authors: X
authors: Fernandez
authors: Nathalie
authors: N
authors: Marty-Gasset
authors: Carole
authors: C
authors: Pichereaux
authors: Michel
authors: M
authors: Rossignol
authors: Christophe
authors: C
authors: Chambon
authors: Didier
authors: D
authors: Viala
authors: Thierry
authors: T
authors: Astruc
authors: Caroline
authors: C
authors: Molette
mesh_terms: D000818:Animals; D015415:Biomarkers / Q000032:analysis*; D004041:Dietary Fats / Q000032:analysis*; D004044:Dietary Proteins / Q000032:analysis; D004372:Ducks; D005234:Fatty Liver; D005511:Food Handling / Q000379:methods; D005524:Food Technology; D006358:Hot Temperature; D008099:Liver / Q000737:chemistry; D011180:Postmortem Changes; D011202:Poultry Products / Q000032:analysis*; D040901:Proteomics
chemical_list: D015415:Biomarkers; D004041:Dietary Fats; D004044:Dietary Proteins