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卵形鲳鲹是世界上重要的海水养殖经济鱼类品种之一,其肉质美味,蛋白质含量高,营养丰富,深受大众欢迎,具有较高的经济价值。水生动物一旦死亡,其肌肉就会开始腐烂。鱼类等水产品含水量高,肌肉组织柔软,因此在市场流通过程中很容易发生降低新鲜度甚至腐败变质的现象。一般来说,大多数鱼类水产品以冷冻方式贮藏,以延长它们的货架期。然而,冷冻鱼产品在解冻的过程中极易发生变色、汁液流失、脂质和蛋白质氧化等问题。有对鱼类品质变化的相关研究发现,蛋白质降解、氧化和变性在肌肉质量劣化中起着至关重要的作用,这极大的降低了消费者对于鱼肉的接受度。有研究员对鲤鱼研究发现,肌原纤维蛋白的氧化与鲤鱼鱼片的颜色、质地和保水能力的变化有关,由鱼肉蛋白质降解产生的氨基酸、小肽、氨及胺类等化合物会产生难闻的气味,导致其感官价值降低。
蛋白质组学作为推进食品科学的新平台,有助于在分子水平上理解影响蛋白质质量特性的生化过程和机制,对于进一步理解复杂的生物代谢系统具有重要意义。近年来,高分辨率质谱技术大大克服了因蛋白质分子量和性质的差异很大而难以有效分离和鉴定蛋白质的困难。串联质谱标记(TMT)是一种肽的体外标记技术,在特异性标记肽的氨基后,使用不同的同位素标记进行串联质谱分析,它可以同时识别至少16个不同样本中的蛋白质,大大满足了现代高通量蛋白质组学定量分析的需要。用TMT标记的不同样品中相同的蛋白质显示出相同的质量电荷比,可保持良好的质量偏差,具有高质量、高精度、高分辨率的特点,识别结果准确可靠。通过数据库分析,可以获得不同样本中各蛋白的相对定量比例,以选择差异表达的蛋白。
蛋白质的特性变化在鱼肉品质的恶化中起着关键作用。然而,有关微冻结合气调包装对卵形鲳鲹肌肉组织的蛋白质变性和氧化的相关深入研究较少。因此中国水产科学研究院南海水产研究所食品科学与质量安全研究室陈胜军研究员团队采用物理化学方法和TMT蛋白质组学分析手段,从宏观和微观角度详细研究了鱼片肌肉组织结构及蛋白质特性变化情况。
图像与肌肉组织微观结构的分析
在-3 ℃微冻下贮藏不同包装方式的鱼片图像如图3A所示,新鲜鱼片的肉色呈现出健康的淡粉色且富有光泽。随着时间推移,鱼肉的色泽变暗,趋向于棕黄色,原因可能是鱼肉内部物质的变化导致鱼肉发生褐变,蛋白质以及脂肪等物质的氧化产物堆积加剧了颜色的变化。在贮藏至第30 d时,AP组鱼片和MAP组鱼片的颜色差异不大,这表明MAP维持卵形鲳鲹鱼片颜色的效果与AP相似。
鱼片肌肉纵向截面扫描电镜图像如图3B所示。新鲜鱼片中几乎所有的肌肉细胞组织都是保存良好的典型多边形形状并且紧密相连。新鲜鱼片肌肉纤维束致密,肌肉束组织之间的间隙小。贮藏30 d的AP和MAP鱼片,与贮藏15 d的鱼片相比,肌肉纤维束破裂严重,缝隙更大。然而在同一贮藏时间,AP和MAP鱼片肌纤维束的松散程度大致相同。研究表明,冻融过程会导致蛋白质冷冻变性和细胞膜破裂,进而造成肌纤维束结构和肌肉组织结构的破坏。
图3 不同包装卵形鲳鲹鱼片在贮藏过程中的图像(A)和组织学显微结构(B)
定量蛋白质组学分析鉴定蛋白质
差异丰度蛋白(DAPs)的比较
图4 所鉴定的蛋白质和肽的特征分析
DAPs的GO和KEGG通路分析
KOG分析
图5 基因表达谱的聚类分析
DAPs与鱼片品质指标间的相关性分析
图6 卵形鲳鲹鱼片贮藏过程中差异丰度蛋白和品质性状的皮尔逊相关性分析聚类热图
张晓凡 硕士研究生
张晓凡,中国海洋大学与中国水产科学研究院南海水产研究所联合培养2020级硕士研究生,以第一作者发表SCI期刊论文2篇。
陈胜军 研究员
中国水产科学研究院南海水产研究所食品科学与质量安全研究室 主任
农业农村部水产品加工重点实验室 主任
广东省现代农业产业体系水产品质量安全领域研发创新团队 首席专家
Analysis of quality-related proteins in golden pompano (Trachinotus ovatus) fillets with modified atmosphere packaging under superchilling storage
Chuang Pana,b,c,d,1, Xiaofan Zhanga,b,c,e,1, Shengjun Chena,b,c,d,e,*, Yong Xuec, Yanyan Wua,b,d,e, Yueqi Wanga,b,d,e, Di Wanga,b,d,e
a South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Centre for Aquatic Product Processing, Guangzhou 510300, China
b Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
c Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
d Key Laboratory of Effi cient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, China
e College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
1 Both authors contributed equally.
*Corresponding author.
Abstract
Here, we aimed to study the changes in proteome of golden pompano fillets during post-mortem storage. Tandem mass tags (TMT) -labeled quantitative proteomic strategy was applied to investigate the relationships between protein changes and quality characteristics of modified atmosphere packaging (MAP) fillets during superchilling (-3 °C) storage. Scanning electron microscopy was used to show that the muscle histology microstructure of fillets was damaged to varying degrees, and low-field nuclear magnetic resonance was used to indf that the immobilized water and free water in the muscle of fillets changed significantly. Total sulfhydryl content, TCA-soluble peptides and Ca2+-ATPase activity also showed that the fillet protein had a deterioration by oxidation and denaturation. The Fresh (FS), MAP, and air packaging (AP) groups were set. Total of 150 proteins were identified as differential abundant proteins (DAPs) in MAP/FS, while 209 DAPs were in AP/FS group. The KEGG pathway analysis indicated that most DAPs were involved in binding proteins and protein turnover. Correlation analysis found that 52 DAPs were correlated with quality traits. Among them, 8 highly correlated DAPs are expected to be used as potential quality markers for protein oxidation and water-holding capacity. These results provide a further understanding of the muscle deterioration mechanism of packaging golden pompano fillets during superchilling.
PAN C, ZHANG X F, CHEN S J, et al. Analysis of quality-related proteins in golden pompano (Trachinotus ovatus) fillets with modified atmosphere packaging under superchilling storage[J]. Food Science and Human Wellness, 2024, 13(4): 2253-2265. DOI:10.26599/FSHW.2022.9250188.
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