State Key Laboratory of Food Science and Technology, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China.
State Key Laboratory of Food Science and Technology, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China.
Food Res Int. 2022 Oct;160:111717. doi: 10.1016/j.foodres.2022.111717. Epub 2022 Jul 21.
In order to characterize the freshness status of raw material of cooked crayfish products, protein and physicochemical changes were investigated in raw and cooked crayfish from fresh-live state to the early postmortem using Label-free quantification proteomics, total volatile basic nitrogen (TVB-N) and biogenic amines (BAs) analysis. Results showed that the TVB-N and BAs contents in both raw and cooked crayfish remained low levels and no obvious changes were observed within 24 h of postmortem storage at 4 °C. Altogether, six differentially expressed proteins (DEPs) were detected in both C6/C0 and C24/C0 groups by proteomics. Furthermore, five among the six DEPs were verified both in cooked and raw crayfish samples by parallel reaction monitoring. Among the six DEPs, "Unigene990_S_0_Gene.8754" changed most significantly with the increasing of postmortem time and not obviously influenced by heating, indicating that "Unigene990_S_0_Gene.8754" may be highly associated to the freshness status of crayfish.
为了表征熟制小龙虾制品原料的新鲜度状态，本研究采用无标记定量蛋白质组学、总挥发性碱性氮（TVB-N）和生物胺（BAs）分析，研究了从鲜活状态到早期死后状态的生熟小龙虾的蛋白质和理化变化。结果表明，在 4°C 下死后储存 24 小时内，生熟小龙虾的 TVB-N 和 BAs 含量均保持在较低水平，且无明显变化。通过蛋白质组学，共在 C6/C0 和 C24/C0 两组中检测到 6 个差异表达蛋白（DEPs）。此外，通过平行反应监测，在生熟小龙虾样品中验证了其中 5 个 DEPs。在 6 个 DEPs 中，“Unigene990_S_0_Gene.8754”随着死后时间的增加变化最显著，且不受加热的明显影响，表明“Unigene990_S_0_Gene.8754”可能与小龙虾的新鲜度状态高度相关。
