Proteomic and flavor dynamics in irradiated scallop adductor muscle during refrigerated storage via 4D-DIA proteomics

This study investigated the impact of electron beam irradiation (EBI) on the flavor attributes of scallop adductor muscle during refrigerated storage. Four-dimensional data-independent acquisition (4D-DIA) proteomics and gas chromatography-ion mobility spectrometry (GC-IMS) were utilized to characterize proteomic dynamics and volatile compound profiles. GC-IMS analysis identified 18 significantly altered volatile compounds (VIP > 1, P < 0.05), including aldehydes, ketones, and sulfur-containing derivatives, which collectively delineate irradiation-induced flavor variations. Proteomic profiling revealed 203 flavor-related proteins exhibiting dose- and storage time-dependent expression (P < 0.05), among which 26 proteins were strongly correlated with sulfide production and spoilage odor generation. Gene Ontology (GO) enrichment highlighted dominant biological processes-including amino acid metabolism, lipid/protein oxidative modification, and cellular redox homeostasis-mechanistically linked to flavor compound generation. These findings elucidate the molecular interplay between proteome remodeling and flavor evolution in irradiated seafood, providing protein-level insights for optimizing EBI applications in scallop preservation.