College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China.
Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai) , Ministry of Agriculture , Shanghai 201306 , China.
J Agric Food Chem. 2018 May 16;66(19):4966-4976. doi: 10.1021/acs.jafc.8b00498. Epub 2018 May 7.
Acidic electrolyzed water (AEW) ice is a novel technique for prolonging the shelf life of foods, but there is limited knowledge of its preservation mechanism. A proteomics approach and 16S rRNA-based Illumina sequencing were employed to investigate the changes of key proteins and bacterial communities in shrimp stored in AEW ice and tap water ice (TW ice) for 7 days. Compared with TW ice, AEW ice markedly retards the degradation of myofibrillar proteins in shrimp, including myosin, actin, and tropomyosin. Moreover, sarcoplasmatic proteins that participate in the carbohydrate catabolic process and amino acid metabolism were also influenced. Furthermore, the growth of spoilage bacteria, which includes the genera Psychrobacter, Shewanella, and Flavobacterium, was significantly inhibited by AEW ice, and the inhibition rates at day 7 were 71.6, 47.8, and 100%, respectively ( p < 0.05). Further correlation analysis showed the links between spoilage bacteria and protein changes can be broken by AEW ice treatment. Collectively, our findings indicated AEW ice can improve the quality of shrimp via previously undescribed mechanisms, which retarded the degradation of myofibrillar proteins and inhibited the growth of spoilage bacteria.
酸性电解水（AEW）冰是一种延长食品保质期的新技术，但对其保鲜机制的了解有限。本研究采用蛋白质组学方法和基于 16S rRNA 的 Illumina 测序技术，研究了虾在 AEW 冰和自来水冰（TW 冰）中贮藏 7 天时关键蛋白质和细菌群落的变化。与 TW 冰相比，AEW 冰显著延缓了虾肌肉纤维蛋白的降解，包括肌球蛋白、肌动蛋白和原肌球蛋白。此外，参与碳水化合物分解代谢和氨基酸代谢的肌浆蛋白也受到影响。此外，AEW 冰显著抑制了腐败菌的生长，包括希瓦氏菌属、嗜冷杆菌属和黄杆菌属，第 7 天时的抑制率分别为 71.6%、47.8%和 100%（p<0.05）。进一步的相关分析表明，AEW 冰处理可以打破腐败菌与蛋白质变化之间的联系。综上所述，本研究结果表明，AEW 冰可以通过未被描述的机制来提高虾的品质，延缓肌肉纤维蛋白的降解，并抑制腐败菌的生长。
