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
作者： Pan, Chuang 1 ; Sun, Kangting 1 ; Yang, Xianqing 1 ; Wang, Di 1 ; Hu, Xiao 1 ; Chen, Shengjun 1 ;
作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl Res & Dev Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affair, Guangzhou 510300, Peoples R China
2.Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang 222005, Peoples R China
3.Sanya Trop Fisheries Res Inst, Sanya 572018, Peoples R China
4.Dalian Polytech Univ, Collaborat Innovat Ctr Prov & Ministerial Coconst, Dalian 116034, Peoples R China
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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