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Updated: Sep 20, 2025
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Published on: November 20, 2018
Label-free quantitative proteomics to exploit the impact of active films on texture stabilization of refrigerated
Liming Zhang1, Dawei Yu2, Yanshun Xu2
1School of Food Science and Engineering, Hainan University, Haikou 570228, China; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
Abstract:
The differential proteomic analysis of grass carp was carried out by label-free strategy to elucidate the mechanism of the control of texture deterioration of fillets treated with active film packaging. On day 2 afterward, the shear force of fillets with nanoparticles-loaded bilayer films (NPs film) treatment was more than 1.4 times that of the control. Correspondingly, a more complete microstructure and muscle tissue were observed in NPs film treatment. Active film treatment upregulated structural proteins such as synaptopodin, PDZ and LIM domain protein 3, intermediate filament protein ON3 and Lumican, which led to the improvement of shear force. Gene ontology (GO) annotation of the differentiating proteins highlights that most of them were relevant to biological process, among which cellular process, metabolic process, and developmental process were the first three enrichment pathways. These results are helpful to provide insight into the mechanism underlying texture improvement.
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