Characterization of firmness in fermented sea bass ( Lateolabrax japonicas) by multidimensional integration strategies: Insights from proteomic and microstructural analyses
文献类型： 外文期刊
作者： Chen, Qian 1 ; Nie, Shi 2 ; Wu, Yanyan 2 ; Chen, Shengjun 2 ; Zhao, Yongqiang 2 ; Xiang, Huan 2 ; Wang, Di 2 ; Li, Jun 1 ; Wang, Yueqi 2 ;
作者机构： 1.Zhongkai Univ Agr & Engn, Coll Light Ind & Food, Guangdong Prov Key Lab Lingnan Specialty Food Sci, Minist Agr & Rural Affairs,Key Lab Green Proc & In, Guangzhou 510225, Peoples R China
2.Chinese Acad Fishery Sci, South China Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Minist Agr & Rural Affairs Peoples Republ China,Ke, Guangzhou 510300, Peoples R China
3.Sanya Trop Fisheries Res Inst, Key Lab Efficient Utilizat & Proc Marine Fishery R, Sanya 572018, Peoples R China
4.Ocean Univ China, Coll Food Sci & Engn, State Key Lab Marine Food Proc & Safety Control, Qingdao 266003, Shandong, Peoples R China
关键词： Fermented sea bass; Proteomics; Firmness; Microstructure
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 470 卷
页码：
收录情况： SCI
摘要： Fermented sea bass, recognized for its firmness and chewy texture, provides a distinct sensory experience.This study investigated the texture and microstructural properties of fermented sea bass during fermentation. Proteomics analysis identified the key proteins involved in firmness development, revealing the molecular mechanisms behind these changes. Water migration and myofibril thickening were significant contributors to the increased firmness, hardness, and chewiness. Label-free proteomics revealed 881 proteins, with 426 were differentially expressed, leading to the identification of 155 key protein biomarkers linked to texture. Structural proteins such as myosin light chain and actin correlated positively with hardness, chewiness, and adhesiveness. Fermentation also increased phosphorylation, enhancing protein degradation and texture attributes. Signaling pathways such as PI3k-AkT, HIF-1, and calcium ion signaling pathways were implicated in metabolism and myosin assembly, fortifying muscle tissue firmness. This study provided critical insights into the quality control and production optimization in the fermented sea bass industry.
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