Abstract：
:An iTRAQ-based strategy was applied to investigate proteome changes in mud shrimp during long-term frozen storage under different conditions. A total of 226 proteins was identified as differential abundance proteins (DAPs) in mud shrimp from two frozen treatment groups (-20 °C and -40 °C) compared with the fresh control group. The proteome changes in mud shrimp muscle stored under -20 °C was much greater than that under -40 °C. Correlation analysis between DAPs and quality traits of mud shrimp muscle showed that 12 proteins were correlated closely with color (L∗, a∗, and b∗ value) and texture (hardness, elasticity, and chewiness). Bioinformatic analysis revealed that most of these proteins were involved in protein structure, metabolic enzymes, and protein turnover. Among them, several proteins might be potential protein markers for color, and some proteins are good candidate predictors for textural properties of mud shrimp muscle.
journal_name
Food Chemjournal_title
Food chemistryauthors
Shi J,Zhang L,Lei Y,Shen H,Yu X,Luo Ydoi
10.1016/j.foodchem.2018.01.046subject
Has Abstractpub_date
2018-06-15 00:00:00pages
25-32eissn
0308-8146issn
1873-7072pii
S0308-8146(18)30055-4journal_volume
251pub_type
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