Insights on Litopenaeus vannamei quality deterioration during partial freezing storage from combining traditional quality studies and label-free based proteomic analysis

文献类型： 外文期刊

第一作者： Pan, Chuang

作者： Pan, Chuang;Sun, Kangting;Yang, Xianqing;Wang, Di;Hu, Xiao;Chen, Shengjun;Pan, Chuang;Yang, Xianqing;Chen, Shengjun;Pan, Chuang;Yang, Xianqing;Chen, Shengjun;Pan, Chuang;Yang, Xianqing;Chen, Shengjun

作者机构：

关键词： Deterioration; Label-free proteomics; Litopenaeus vannamei; Partial freezing; Protein change; Shrimp quality

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.52； 五年影响因子：4.942 ）

ISSN： 0889-1575

年卷期： 2022 年 112 卷

页码：

收录情况： SCI

摘要： Proteins play the important roles in quality deterioration in shrimp products. In this study, a label-free based proteomic analysis was used to trace proteomic changes correlated with quality deterioration in partial freezing stored Litopenaeus vannamei. Total of 83 shared differential abundant proteins (DAPs) were closely corresponded with the quality deterioration. GO annotations revealed the DAPs were connected with cellular and metabolic process, binding and catalytic activity, which were mainly located in the metabolic, ribosome and carbon metabolism pathways. Network analysis found that shrimp quality deterioration was mainly caused by the deconstruction of structural proteins and could be controlled by partial freezing in the early stage of storage. Correlation analysis between DAPs and quality properties revealed that protein oxidation was the main reason that corresponded with the shrimp muscle deterioration. Total of six proteins have the potential use as the biomarker for shrimp quality monitoring during partial freezing storage.

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