Protein biomarkers associated with frozen Japanese puffer fish (Takifugu rubripes) quality traits. (15th October 2020)

• Record Type: Journal Article
• Authors: Men, Lei; Li, Yunzhi; Wang, Xiuli; Li, Ruijun; Zhang, Tao; Meng, Xuesong; Liu, Shengcong; Gong, Xiaojie; Gou, Meng
• Is Part Of: Food chemistry. Volume 327(2020)
• Publication Date: 2020-10-15
• Subjects: TMT -- Proteomics -- Puffer fish -- Quality traits -- Frozen storage; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.127002
• Languages: English
• ISSNs: 0308-8146

Abstract

Abstract: This study was designed to investigate proteome changes in Japanese puffer fish ( Takifugu rubripes ) during short- and long-term frozen storage. In total, 1484 proteins were quantified, and 164 proteins were identified as differential abundance proteins (DAPs) in Japanese puffer fish from two frozen storage treatment groups (14 days and 60 days) compared with the fresh control group. Correlation analysis between the DAPs and quality traits of the puffer fish muscle showed that 106 proteins were correlated closely with colour and texture (hardness, elasticity, and chewiness). Bioinformatics analysis revealed and Western blot analysis verified that Putative prothymosin alpha species, Bridging integrator 3, NADH: the ubiquinone oxidoreductase subunit and Mx species are candidate biomarkers for puffer fish properties. This study offers valuable evidence to improve the quality control and monitoring of Japanese puffer fish during transportation and storage.