Identification of potential freshness indicator of Atlantic salmon based on iTRAQ proteomic analysis

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY European Food Research and Technology Pub Date : 2023-07-07 DOI:10.1007/s00217-023-04320-y

Guanhua Xuan, Shaowei Ma, Hong Lin, Jingxue Wang

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Abstract

Freshness is a primary indicator of fish quality, which is influenced mainly by protein degradation during refrigerated storage as manifested by changes in protein composition. However, the changes in protein composition of Atlantic salmon during refrigerated storage and its relationship with the salmon freshness remain unclear. Proteomics based on isobaric tags for relative and absolute quantitation were used to study protein changes in Atlantic salmon stored at 4 ℃. A total of 42 differentially abundance proteins (DAPs) were identified during 20 days of refrigerated storage. 25 proteins obtained by correlation analysis between DAPs and quality indicators for Atlantic salmon were significantly correlated with salmon color, sensory properties, total number of colonies, and volatile alkaline nitrogen, which could be used as potential indicators to reflect change in salmon freshness. This findings shed light on proteome changes and the mechanisms behind the decline in Atlantic salmon quality during refrigerated storage. This study provides valuable evidence for better control and monitoring of Atlantic salmon during transportation and storage.

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基于iTRAQ蛋白质组学分析的大西洋鲑鱼潜在新鲜度指标鉴定

新鲜度是鱼类品质的主要指标，其主要受冷藏过程中蛋白质降解的影响，表现为蛋白质组成的变化。然而，大西洋鲑鱼在冷藏过程中蛋白质组成的变化及其与鲑鱼新鲜度的关系尚不清楚。采用等压标签相对定量和绝对定量的蛋白质组学方法研究大西洋鲑鱼在4℃贮藏过程中蛋白质的变化。在20天的冷藏过程中，共鉴定出42个差异丰度蛋白(DAPs)。通过对大西洋鲑鱼DAPs与品质指标的相关性分析，得到25种蛋白质与鲑鱼颜色、感官特性、菌落总数、挥发性碱性氮呈显著相关，可作为反映鲑鱼新鲜度变化的潜在指标。这一发现揭示了蛋白质组的变化以及大西洋鲑鱼在冷藏期间质量下降的机制。本研究为更好地控制和监测大西洋鲑鱼的运输和储存过程提供了有价值的证据。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.