Discovery of Potential Protein Markers Associated with Quality Characteristics of Antarctic Krill (Euphausia superba) Surimi Gel

Antarctickrill are a consumption resource with great exploitationpotential. However, the poor gel properties of Antarctic krill meatseriously limit its high-value application. In the present study,the quality characteristics and proteome changes of the & kappa;-/& iota;-carrageenan-Antarctickrill surimi gel were systematically analyzed and compared. In addition,the transcriptome sequencing of Antarctic krill was carried out, whichfilled the gap in the Antarctic krill database. Higher molecular forces(disulfide bond and hydrophobic interaction) and the degree of networkcross-linking significantly promoted the formation of & kappa;/& iota;-carrageenan-Antarctickrill surimi compared to that of Antarctic krill surimi. This is thefirst study to investigate and map potential protein markers for qualitycharacteristics of Antarctic krill surimi based on mass spectrometry-basedlabel-free quantitative proteomics. The results could provide a theoreticalreference for the quality control of Antarctic krill during application.