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 pr...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 find 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.展开更多
The effects of different modified atmospheres (air: atm1;100% CO2: atm2;100% N2: atm3;50% CO2/50% N2: atm4) on the textural and sensory characteristics of the ready-to-serve pizza at 7℃ ± 1℃ were investigated. ...The effects of different modified atmospheres (air: atm1;100% CO2: atm2;100% N2: atm3;50% CO2/50% N2: atm4) on the textural and sensory characteristics of the ready-to-serve pizza at 7℃ ± 1℃ were investigated. The values of hardness, gumminess and chewiness were found to be increased during the storage period while cohesiveness and springiness exhibited a decreasing trend. Overall, the 100% CO2 product yielded the best textural and sensorial characteristics followed by 50%CO2/50% N2 and 100% N2 when compared to conventional packed pizza at 7℃ ± 1℃. Carbon dioxide caused microbial inhibition as well. The shelf life of ready-to-serve pizza significantly increased upto 45 days (a 300% increase) for the samples packaged under 100% CO2 (atm2), 50% CO2/50% N2 (atm4) and 100% N2 (atm3), compared to conventional air pack (15 days).展开更多
基金supported by Central Public-Interest Scientific Institution Basal Research Fund,CAFS(2023TD74,2023TD78)the Earmarked Fund for CARS-47(CARS-47)+2 种基金Guangdong Provincial Science and Technology Plan Project(2023B0202010015)Central Public-Interest Scientific Institution Basal Research Fund,CAFS(Sanya Yazhou Bay Science and Technology City(SKJC-2020-02-013))Special Funds for Promoting Economic Development in Guangdong Province(For Modern Fishery)(YueNong 2019B14).
文摘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 find 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.
文摘The effects of different modified atmospheres (air: atm1;100% CO2: atm2;100% N2: atm3;50% CO2/50% N2: atm4) on the textural and sensory characteristics of the ready-to-serve pizza at 7℃ ± 1℃ were investigated. The values of hardness, gumminess and chewiness were found to be increased during the storage period while cohesiveness and springiness exhibited a decreasing trend. Overall, the 100% CO2 product yielded the best textural and sensorial characteristics followed by 50%CO2/50% N2 and 100% N2 when compared to conventional packed pizza at 7℃ ± 1℃. Carbon dioxide caused microbial inhibition as well. The shelf life of ready-to-serve pizza significantly increased upto 45 days (a 300% increase) for the samples packaged under 100% CO2 (atm2), 50% CO2/50% N2 (atm4) and 100% N2 (atm3), compared to conventional air pack (15 days).
文摘为了探究不同厚度PE膜自发气调包装对李果实采后贮藏期间品质的影响,以蜜橘李果实为试验材料,采用0.01、0.015、0.02、0.025 mm等4种厚度PE膜包装,置于(0±0.5)℃冷库中贮藏,定期测定果实硬度、可溶性固形物含量、可滴定酸含量、气体成分、相对电导率、失重率等指标。结果表明:蜜橘李果实用0.02 mm PE膜包装贮藏效果最佳,O_(2)体积分数维持在13.2%~13.9%,CO_(2)体积分数在2.8%~3.7%;此微环境条件下,果实硬度、可溶性固形物含量和可滴定酸含量下降减缓,相对电导率的增加减缓,重量损失减少,有效保持果实品质,果实贮藏期比对照可延长7 d。
