A strategy to link the changes in the quality traits of Japanese sea bass (<i>Lateolabrax japonicus</i>) muscle and proteins in its exudate during cold storage using mass spectrometry-Reference-Cited by-同舟云学术

A strategy to link the changes in the quality traits of Japanese sea bass (Lateolabrax japonicus) muscle and proteins in its exudate during cold storage using mass spectrometry

Published:2023 Issue:6 Volume:148 Page:1235-1245
ISSN:0003-2654
Container-title:The Analyst
language:en
Short-container-title:Analyst

Author:

Li Xiaoxia¹,Bi Hongyan¹^ORCID

Affiliation:

1. College of Food Science and Engineering, Shanghai Ocean University, Hucheng Ring Road 999, Pudong New District, 201306 Shanghai, China

Abstract

The protein in muscle exudate was linked to the changes in the quality traits of fish muscle during storage via MS analysis and pyramid diagrams, opening up new possibilities for understanding the mechanism of muscle changes at the molecular level.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

Electrochemistry,Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2023/AN/D3AN00060E

Reference38 articles.

1. A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

2. The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies

3. Impact Of Long-Term Storage On The Instrumental Textural Properties Of Frozen Common Carp (Cyprinus Carpio,L.) Flesh

4. Degradation of adenosine triphosphate, water loss and textural changes in frozen common carp (Cyprinus carpio) fillets during storage at different temperatures

5. Differential expression of heat shock protein 90, 70, 60 in chicken muscles postmortem and its relationship with meat quality

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