Tandem mass tag-based quantitative proteomics reveals the relationship between protein changes and off-flavor in chilled fresh pork treated with electron beam irradiation.

This study investigated the impact of electron beam irradiation (EBI) on the amino acid profile, free fatty acid composition, off-flavor development, and proteomic changes in chilled fresh pork. To elucidate the molecular basis of off-flavor formation induced by EBI, tandem mass tag-labeled quantitative proteomics analysis was employed. The cysteine, methionine, proline, linoleic acid, and stearic acid contents decreased dramatically as the EBI dose increased. The off-flavor was attributed to mercaptomethane, dimethyl sulfide, and dimethyl disulfide, and 31 differentially expressed proteins associated with off-flavor were identified. Proteins related to cysteine, methionine, and proline metabolism are upregulated, such as LDHB and GOT1. Proteasome and structural proteins indirectly enhance EBI-induced off-flavors. The off-flavor in irradiated pork was attributed to the oxidation-driven breakdown of sulfur-containing amino acids and unsaturated fatty acids. This proteomics study reveals new perspectives on off-flavor generation in EBI-treated chilled pork, highlighting a potential connection between specific biological processes and flavor deterioration.