Label-Free Proteomics of Tilapia Fillets and Their Relationship with Meat Texture During Post-Mortem Storage-Reference-Cited by-同舟云学术

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Label-Free Proteomics of Tilapia Fillets and Their Relationship with Meat Texture During Post-Mortem Storage

Published:2018-05-09 Issue:11 Volume:11 Page:3023-3033
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

He Yanfu,Huang Hui,Li Lai-Hao,Yang Xianqing

Funder

National Natural Science Foundation of China

National Key Technology Support Program

National Modern Agriculture (tilapia) Industrial Technology System Specific

National agricultural product quality safety risk assessment project plan

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

http://link.springer.com/article/10.1007/s12161-018-1273-3/fulltext.html

Reference54 articles.

1. Addis MF, Cappuccinelli R, Tedde V, Pagnozzi D, Porcu MC, Bonaglini E, Roggio T, Uzzau S (2010) Proteomic analysis of muscle tissue from gilthead sea bream (Sparus aurata L.) farmed in offshore floating cages. Aquaculture 309:245–252

2. Aebersold R, Mann M (2003) Mass spectrometry-based proteomics. Nature (UK Edition) 422:198–207

3. Altermann E, Klaenhammer TR (2005) PathwayVoyager: pathway mapping using the Kyoto Encyclopedia of Genes and Genomes (KEGG) database. BMC Genomics 6:60

4. Anderson MJ, Lonergan SM, Huff-Lonergan E (2014) Differences in phosphorylation of phosphoglucomutase 1 in beef steaks from the longissimus dorsi with high or low star probe values. Meat Sci 96:379–384

5. Aussanasuwannakul A, Kenney PB, Brannan RG, Slider SD, Salem M, Yao J (2010) Relating instrumental texture, determined by variable-blade and Allo-Kramer shear attachments, to sensory analysis of rainbow trout, Oncorhynchus mykiss, fillets. J Food Sci 75:365–374

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