Université du Littoral Côte d'Opale, équipe Biochimie des Produits Aquatiques (BPA), Boulevard du Bassin Napoléon, BP 120, 62327 Boulogne-sur-Mer, France.
INRA, UR 370 Qualité des Produits Animaux (QuaPA), Site de Theix, 63122 Saint-Genès-Champanelle, France.
Food Chem. 2015 Jun 1;176:294-301. doi: 10.1016/j.foodchem.2014.12.065. Epub 2014 Dec 23.
This study aimed to identify a protein marker that can differentiate between fresh skinless and frozen-thawed sea bass (Dicentrarchus labrax) fillets using the two-dimensional polyacrylamide gel electrophoresis (2-DE) technique. Distinct gel patterns, due to proteins with low molecular weight and low isoelectric points, distinguished fresh fillets from frozen-thawed ones. Frozen-thawed fillets showed two specific protein spots as early as the first day of the study. However, these spots were not observed in fresh fillets until at least 13days of storage between 0 and 4°C, fillets were judged, beyond this period, fish were unfit for human consumption as revealed by complementary studies on fish spoilage indicators namely total volatile basic nitrogen and biogenic amines. Mass spectrometry identified the specific proteins as parvalbumin isoforms. Parvalbumins may thus be useful markers of differentiation between fresh and frozen-thawed sea bass fillets.
本研究旨在利用二维聚丙烯酰胺凝胶电泳（2-DE）技术鉴定一种可区分新鲜去皮和冷冻解冻鲈鱼（Dicentrarchus labrax）鱼片的蛋白质标记物。由于低分子量和低等电点的蛋白质，新鲜鱼片和冷冻解冻鱼片的凝胶图谱存在明显差异。在研究的第一天，冷冻解冻的鱼片就出现了两个特定的蛋白质斑点。然而，在 0 至 4°C 之间至少储存 13 天后，新鲜鱼片才出现这些斑点，超过这个时间，根据鱼类腐败指标的补充研究，即总挥发性碱性氮和生物胺，这些鱼片就不适合人类食用了。质谱鉴定出这两种特定的蛋白质为副肌球蛋白同工型。因此，副肌球蛋白可能是区分新鲜和冷冻解冻鲈鱼鱼片的有用标记物。
