Related Experiment Videos
Proteome analysis elucidating post-mortem changes in cod (Gadus morhua) muscle proteins
Inger V H Kjaersgård1, Flemming Jessen
1Danish Institute for Fisheries Research, Department of Seafood Research, Søltofts Plads, Building 221, DK-2800 Lyngby, Denmark. ivk@dfu.min.dk
Journal of Agricultural and Food Chemistry
|June 26, 2003
Summary
Proteome analysis revealed significant changes in cod muscle proteins during ice storage. Early post-mortem changes indicate rapid protein alterations, while later changes suggest different biochemical processes are at play.
Area of Science:
- Proteomics
- Fish Muscle Biology
- Post-mortem Metabolism
Background:
- Post-mortem metabolism in fish muscle causes texture and taste changes.
- Endogenous proteases are believed to be key drivers of fish meat tenderization.
- The precise mechanisms of protein alteration during fish spoilage remain unclear.
Purpose of the Study:
- To investigate alterations in fish muscle proteins during ice storage.
- To identify specific protein changes in cod muscle over an 8-day storage period.
- To elucidate the biochemical processes involved in post-mortem fish muscle changes.
Main Methods:
- Proteome analysis was employed to study protein alterations.
- Analysis focused on the partial proteome (pI 3.5-8.0, MW 13-35 kDa).
- Cod (Gadus morhua) muscle was stored for 8 days, with samples analyzed at intervals.
Main Results:
- Significant changes were observed in 11 protein spots within the analyzed proteome.
- Nine protein spots showed increased intensity, with eight showing significant increases within 2 hours post-mortem.
- Two protein spots exhibited significant decreases in intensity after 8 days of storage.
Conclusions:
- Early post-mortem protein changes in cod muscle occur rapidly.
- Distinct biochemical processes are involved in early and late-stage protein alterations during ice storage.
- Proteome analysis provides valuable insights into fish muscle degradation during storage.