Differentiation between fresh and frozen-thawed sea bass (Dicentrarchus labrax) fillets using two-dimensional gel electrophoresis

被引：20
作者：
Ethuin, Pierrette [1 ]
Marlard, Sylvain [1 ]
Delosiere, Mylene [2 ]
Carapito, Christine [3 ]
Delalande, Francois [3 ]
Van Dorsselaer, Alain [3 ]
Dehaut, Alexandre [4 ]
Lencel, Valerie [1 ]
Duflos, Guillaume [4 ]
Grard, Thierry [1 ]
机构：
[1] Univ Littoral Cote dOpale, Equipe Biochim Prod Aquat BPA, F-62327 Boulogne Sur Mer, France
[2] INRA, UR Qual Prod Anim QuaPA 370, F-63122 St Genes Champanelle, France
[3] Univ Strasbourg, CNRS UMR7178, IPHC, Lab Spectrometrie Masse BioOrgan LSMBO, Strasbourg, France
[4] ANSES, Lab Secur Aliments, Dept Prod Peche & Aquaculture, F-62200 Boulogne Sur Mer, France
来源：
FOOD CHEMISTRY | 2015年 / 176卷
关键词：
Sea bass (Dicentrarchus labrax); 2D-electrophoresis; Frozen-thawed; Fresh; Biogenic amines; COD GADUS-MORHUA; MASS-SPECTROMETRY; PROTEOME ANALYSIS; HIGH-PRESSURE; QUALITY CHANGES; FISH; MUSCLE; STORAGE; PARVALBUMIN; PROTEINS;
D O I：
10.1016/j.foodchem.2014.12.065
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
This study aimed to identify a protein marker that can differentiate between fresh skinless and frozen-thawed sea bass (Dicentrarchus labrax) fillets using the two-dimensional polyacrylamide gel electrophoresis (2-DE) technique. Distinct gel patterns, due to proteins with low molecular weight and low isoelectric points, distinguished fresh fillets from frozen-thawed ones. Frozen-thawed fillets showed two specific protein spots as early as the first day of the study. However, these spots were not observed in fresh fillets until at least 13 days of storage between 0 and 4 degrees C, fillets were judged, beyond this period, fish were unfit for human consumption as revealed by complementary studies on fish spoilage indicators namely total volatile basic nitrogen and biogenic amines. Mass spectrometry identified the specific proteins as parvalbumin isoforms. Parvalbumins may thus be useful markers of differentiation between fresh and frozen-thawed sea bass fillets. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：294 / 301
页数：8
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