Article
Chemistry, Applied
Hongli Wang, Wenzheng Shi, Xichang Wang
Summary: A TMT technology was used to explore the correlation between tilapia fillet quality characteristics and proteome profiles during frozen storage. Results showed 175 differentially abundant proteins were found at different storage temperatures, and 80 of them were closely related to quality traits. Bioinformatics analysis identified proteins involved in binding, metabolism, and protein turnover, mainly associated with color traits and protein denaturation. These findings provide insights into the proteome changes and mechanisms of tilapia quality decline during frozen storage.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Agriculture, Multidisciplinary
Xin Luo, Kai Dong, Lan Liu, Fengping An, Daobang Tang, Lingyun Fu, Hui Teng, Qun Huang
Summary: The research focused on protein changes related to prepared chicken breast deterioration during refrigerated storage. Physicochemical analysis showed quality decline at the second week and deterioration at the third week. Differential proteomics identified key proteins related to quality deterioration and potential indicators for evaluating chicken breast quality.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Agronomy
Hang Qu, Huabin Zhou, Ting Ma, Zhihan Zheng, Enping Zheng, Hailong Yang, Haiyan Gao
Summary: This study investigated the proteome responses of Coprinus comatus fruiting body during postharvest storage using TMT-based quantitative proteomic technique. The differential abundance of proteins during storage mainly involved metabolic and cellular processes, with catalytic activity and binding as predominant molecular functions. Cellular components mainly included cell and cell part. Pathway analysis showed involvement of ribosome, glycolysis, citrate cycle, and glutamate metabolism, as well as AMPK and FOXO signaling pathways in the postharvest physiology of mushrooms.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Bowen Yan, Wenlu Bai, Yuan Tao, Weijian Ye, Wenhai Zhang, Nana Zhang, Jianlian Huang, Wei Chen, Daming Fan
Summary: Hairtail (Trichiurus lepturus) muscle proteins are vulnerable to oxidative denaturation during frozen storage. This study examined the changes in quality of these proteins using physicochemical analysis and proteomics at temperatures of -7°C or -23°C. The results showed that the space between myofibers increased and parts of myofibers degraded as storage time extended. The decrease in freshness of hairtails with storage time was indicated by an increase in K value and TVB-N value.
Article
Food Science & Technology
Qian Wang, Dong Zhang, Jianlei Liu, Bo Shang, Xiaoliang Duan, Hui Sun
Summary: This study characterized the structural properties of rice protein and investigated the proteomic profiles of indica and japonica rice varieties during storage. The differences in protein structure and proteomic changes were observed between the two varieties, with more significant changes in japonica rice compared to indica rice.
Article
Food Science & Technology
Yu Chen, Qian Ning, Zhenzhen Wu, Hanlin Zhou, Jun Liao, Xiangyun Sun, Jing Lin, Jie Pang
Summary: This study investigates the relationship between changes in the proteome of L. vannamei muscle and quality characteristics during low-temperature storage. Differential expression of proteins under different storage conditions was compared with the fresh group, resulting in 1572 differentially expressed proteins. Potential biochemical markers were identified through searches in the UniProt database, Gene Ontology database, and Genome Encyclopedia. These findings contribute to understanding the mechanism of freshness decline and changes in muscle proteome during low-temperature storage of L. vannamei.
Article
Food Science & Technology
Jaki Shahrier, Golam Rasul, Faria Afrin, Rabiul Islam, A. K. M. Azad Shah
Summary: This study investigated the effects of seaweed ethanolic extracts on the quality and shelf life extension of Nile tilapia fillets. The results showed that the ethanolic extracts of Padina tetrastromatica reduced pH, peroxide value, thiobarbituric acid reactive substances, and total volatile basic nitrogen values in the fillets. The extracts also inhibited bacterial growth and improved sensory characteristics, extending the shelf life of the fillets by 12 days.
FOOD SCIENCE & NUTRITION
(2023)
Article
Agriculture, Multidisciplinary
Shengnan Wang, Jie Pang, Peng Liang
Summary: In this study, tandem mass tag technology was used to investigate the relationship between proteome changes and quality characteristics of Penaeus vannamei (PNVN) muscles during low-temperature storage. A total of 506 differentially expressed proteins were identified, with nine proteins significantly correlated with quality characteristics and most proteins involved in binding, metabolic enzymes, and protein turnover. These findings provide insights into the proteome changes and mechanisms of quality decline in PNVN muscles during low-temperature storage.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Food Science & Technology
Jian Huang, Lan Wang, Zhenzhou Zhu, Yun Zhang, Guangquan Xiong, Shuyi Li
Summary: This study investigates the effects of polyphenols from grape seed, lotus seedpod, and lotus root on the physicochemical changes and bacterial community of refrigerated catfish fillets. The addition of these polyphenols inhibits microbial growth, reduces lipid oxidation, and delays water loss in catfish fillets during storage. Furthermore, these polyphenol-treated samples show less decrease in shear force and muscle fiber damage, indicating their potential as natural antioxidants to extend the shelf life of freshwater fish.
Article
Food Science & Technology
Baris Karsli, Emre Caglak, Witoon Prinyawiwatkul
Summary: This study found that the 800 kDa high molecular-weight chitosan coating could effectively inhibit microbial growth and delay lipid oxidation in channel catfish fillets stored at 4 degrees C. The CHAS3% coating showed promise as a natural preservative to extend shelf life by delaying chemical and microbial deterioration. Shelf life of catfish fillets was extended from 6 days to 8 and/or 10 days compared to the control group.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Yao-Yao Wang, Jing-Kun Yan, Yanhua Ding, Haile Ma
Summary: The study investigated the impact of dual-frequency sequential ultrasonic thawing on the quality of quick-frozen small yellow croaker using a TMT-labeled quantitative proteomic method. The results identified differentially abundant proteins in the fish meat treated with DUT, with enrichment in enzyme pathways. Correlation analyses revealed potential protein markers related to quality traits in thawed small yellow croaker. These findings contribute to a better understanding of the quality stability of quick-frozen small yellow croaker treated with DUT.
Article
Food Science & Technology
Yue Xiang, Chengfeng Sun, Yongqiang Zhao, Laihao Li, Xianqing Yang, Yanyan Wu, Shengjun Chen, Ya Wei, Chunsheng Li, Yueqi Wang
Summary: The study showed that incorporating epigallocatechin gallate in agar oligosaccharide treatment helps maintain the quality and proteome stability of sea bass muscle during post-mortem storage on ice. It delays structural protein degradation, reduces enzyme abundance, and sustains higher levels of protein transcription and translation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemical Research Methods
Bailey L. Bowser, Khiry L. Patterson, A. S. Rena Robinson
Summary: Multiplexing enables the monitoring of multiple proteins in proteomics analyses, and automation and quality control measures can optimize the analytical performance and minimize missing values. This study evaluated a 36-plex cPILOT experiment with 144 mouse samples, and the results showed that tracking QC metrics allowed the quantification of around 7000 proteins with minimal missing values. Implementing QC metrics in future studies will improve the quality of enhanced multiplexing data.
JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY
(2023)
Article
Acoustics
Weiqing Lan, Ai Lang, Dapeng Zhou, Jing Xie
Summary: The combination of ultrasound and slightly acidic electrolyzed water proved to be an effective method in prolonging the shelf life of sea bass fillets by inhibiting bacterial growth and maintaining quality. This treatment could retard the increase of bacteria counts, inhibit the formation of odorous substances, and maintain better sensory characteristics.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Agriculture, Multidisciplinary
Ai Lang, Weiqing Lan, Yongji Gu, Zhicheng Wang, Jing Xie
Summary: This study demonstrates that treating sea bass fillets with chitooligosaccharide conjugates (LC-MRPs) can effectively extend their shelf-life, inhibit microbial growth, delay texture softening and water migration, and increase water holding capacity.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
