Effects of ultrasound on the thawing of quick-frozen small yellow croaker (Larimichthys polyactis) based on TMT-labeled quantitative proteomic

•Dual-frequency ultrasound thawing (DUT) was used to treated small yellow croaker.•The small yellow croaker treated by DUT exhibited satisfactory quality traits.•The quality of the fish was evaluated by TMT-labeled quantitative proteomics.•There were 40 proteins correlated closely with quality indic...

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Bibliographic Details
Published inFood chemistry Vol. 366; p. 130600
Main Authors Wang, Yao-Yao, Yan, Jing-Kun, Ding, Yanhua, Ma, Haile
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.01.2022
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ISSN0308-8146
1873-7072
1873-7072
DOI10.1016/j.foodchem.2021.130600

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Summary:•Dual-frequency ultrasound thawing (DUT) was used to treated small yellow croaker.•The small yellow croaker treated by DUT exhibited satisfactory quality traits.•The quality of the fish was evaluated by TMT-labeled quantitative proteomics.•There were 40 proteins correlated closely with quality indicators of the fish meat.•Eleven proteins can be potential biomarkers for monitoring quality of the fish. The effect of dual-frequency sequential ultrasonic thawing (DUT) on the quality of quick-frozen small yellow croaker was studied by TMT-labeled quantitative proteomic method. A total number of 75 proteins were identified as differentially abundant proteins (DAPs) in fish meat treated by DUT, while 72 DAPs were in flow water thawing (FWT). The Kyoto encyclopedia of genes and genomes (KEGG) pathway analysis indicated that the DAPs in the significant enrichment pathway of DUT group were enzymes. Compared with FWT, DUT had a significant effect on the enzyme content. The correlation analyses indicated that 40 DAPs were related with the quality traits. The 11 highly correlated DAPs are expected to be used as potential protein markers for texture profile analyses, color, thawing loss, water-holding capacity, and pH of thawed small yellow croaker quality. These results provide a further understanding of the quality stability of quick-frozen small yellow croaker treated by the DUT.
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ISSN:0308-8146
1873-7072
1873-7072
DOI:10.1016/j.foodchem.2021.130600