Early postmortem degradation of actin muscle protein in Algerian Sahraoui dromedaries

• Hanane Smili ^[1] ; Yasmine Boudida ^[2] ; Samira Becila ^[2] ; Baaissa Babelhadj ^[3] ; Messaouda Idder ^[1] ; Abdelmajid Chehma ^[1] ; Abdelkader Adamou ^[1] ; Abdelghani Boudjellal ^[2] ; Miguel Ángel Sentandreu Vicente ^[4] ; Ahmed Ouali ^[5]
  1. [1] Université Kasdi Merbah Ouargla, Ouargla, Algérie
  2. [2] Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (INATAA), Université Frères Mentouri Constantine, Algérie
  3. [3] Laboratoire de protection des écosystèmes en zones arides et semi-arides, Université Kasdi Merbah Ouargla, Ouargla, Algérie
  4. [4] Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Valencia, Spain
  5. [5] INRA de Clermont Ferrand Theix, st. Genes Champanelle, France

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• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 29, Nº 6, 2023, págs. 555-563
• Idioma: inglés
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• Resumen

  • The present study aimed to evaluate actin degradation during the early postmortem time in Longissimus Lumborum muscle according to Sahraoui dromedary's age. A sample of eight males, young (2 years old) and adult (8 years old) dromedaries, was used to investigate meat quality traits and actin proteolysis during the conversion of muscle to meat. Results demonstrated higher pH values in young compared to adult with a polyphasic pH drop profile. While, age did not affect drip loss (DL) and the values at 72 h postmortem varied from 5 to 9%. Western blot revealed that actin proteolysis occurred since 1 h postmortem and that it was affected by age and postmortem time. In particular, the 32 and 25 kDa actin fragments could be potential markers of ongoing meat tenderization