Quantitative proteomics reveals the relationship between protein changes and off-flavor in Russian sturgeon (Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating

Fei-Jian Liu; Shi-Ke Shen; Yue-Wen Chen; Xiu-Ping Dong; Jia-Run Han; Hu-Jun Xie; Zhi-Wen Ding

doi:10.1016/j.foodchem.2021.131371

Quantitative proteomics reveals the relationship between protein changes and off-flavor in Russian sturgeon (Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating

Food Chem. 2022 Feb 15:370:131371. doi: 10.1016/j.foodchem.2021.131371. Epub 2021 Oct 9.

Authors

Fei-Jian Liu¹, Shi-Ke Shen¹, Yue-Wen Chen², Xiu-Ping Dong³, Jia-Run Han¹, Hu-Jun Xie¹, Zhi-Wen Ding¹

Affiliations

¹ School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China.
² School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China. Electronic address: chenyw@zjgsu.edu.cn.
³ School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China; National Engineering Research Center of Seafood, Dalian 116034, People's Republic of China.

PMID: 34656021
DOI: 10.1016/j.foodchem.2021.131371

Abstract

This study aimed to reveal the molecular mechanisms associated with off-flavor generation in sturgeon fillets treated by low temperature vacuum heating (LTVH). Label-free quantitative proteomics was used to identify 120 favor-related proteins, 27 proteins were screened as differentially expressed for bioinformatics analysis. 17 of KEGG pathways were identified. Particularly, proteins involved in proteasome and peroxisome were highly correlated with off-flavor formation. They were primarily implicated in the structures of proteins, including binding and proteasome pathways. The results indicated that the LTVH reduced the binding sites by down-regulating protease and superoxide dismutase expression. LTVH increased the myofibrillar protein and sulfhydryl content and decreased the total volatile basic nitrogen and thiobarbituric acid reactive substance, which confirmed that protein oxidation was related to off-flavor. This proteomics study provided new insights into the off-flavor of sturgeon with LTVH, and proposed potential link between biological processes and off-flavor formation.

Keywords: Low temperature vacuum heating (LTVH); Off-flavor; Proteomics; Sturgeon fillets; Weighted protein co-expression network analysis.

MeSH terms

Heating*
Proteomics*
Russia
Temperature
Vacuum