School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China.
School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China.
Food Chem. 2025 Jan 15;463(Pt 1):141090. doi: 10.1016/j.foodchem.2024.141090. Epub 2024 Aug 31.
Large yellow croaker (Larimichthys crocea) is susceptible to oxidative denaturation during storage. This work is to investigate the quality alterations by analyzing its physicochemical changes and proteomics throughout preservation under refrigeration, frozen, and slurry ice (SI) conditions. Results revealed that the freshness of large yellow croaker, as evaluated by indicators such as total volatile basic nitrogen, total viable count, and thiobarbituric acid reactive substances, was well maintained while stored in the SI group. Meanwhile, the water distribution in the muscle tissue of group SI exhibited slower fluctuations, thereby preserving the integrity of fish muscle cells. Based on label-free proteomic analysis, a considerable downregulation was observed in the mitogen-activated protein kinase (MAPK) signaling pathway, indicating that SI decelerated this metabolic pathway and effectively delayed the deterioration of muscle. Therefore, the application of SI provides potential for maintaining the quality stability of large yellow croaker.
大黄鱼（Larimichthys crocea）在储存过程中容易发生氧化变性。本研究旨在通过分析冷藏、冷冻和碎冰（SI）条件下大黄鱼的理化变化和蛋白质组学变化，研究其质量变化。结果表明，SI 组大黄鱼的新鲜度通过总挥发性碱性氮、总活菌计数和硫代巴比妥酸反应物质等指标得到很好的保持。同时，SI 组肌肉组织中的水分分布波动较慢，从而保持了鱼肌肉细胞的完整性。基于无标记蛋白质组学分析，发现丝裂原活化蛋白激酶（MAPK）信号通路显著下调，表明 SI 减缓了这一代谢途径，有效延缓了肌肉的恶化。因此，SI 的应用为保持大黄鱼的质量稳定性提供了潜力。
