BioOne.org will be down briefly for maintenance on 17 December 2024 between 18:00-22:00 Pacific Time US. We apologize for any inconvenience.
How to translate text using browser tools
1 November 2014 Alterations of Protein Expression in the Muscle of Pacific White Shrimp (Litopenaeus vannamei) Contribute to Postmortem Changes
Linglin Fu, Shuai Zhang, Jinru Zhou, Changjun Liu, Junda Lin, Yanbo Wang
Author Affiliations +
Abstract

The freshness of Pacific white shrimp (Litopenaeus vannamei) stored for 0, 2, 4, 6, 8, and 10 days under vacuumpacking at 4°C was assessed by physicochemical, sensory, and microbiological methods. Thiobarbituric acid, total volatile basic nitrogen, pH, total viable counts, and K values increased significantly (P < 0.05) with the storage time, whereas the texture profile indexes decreased significantly (P < 0.05). Furthermore, a proteomic approach of 2-dimensional gel electrophoresis coupled with MALDI-TOF/TOF identification was used to analyze the differentially expressed muscle proteins at the different storage times. All of the 3 identified proteins (arginine kinase, phosphopyruvate hydratase, and actin T2, which were involved in muscle energy metabolism, glycolytic pathway in adenosine triphosphate generation, and organization of myofibril, respectively) were downregulated with the increase of storage time. Quantitative reverse transcription—polymerase chain reaction showed that messenger RNA levels of these proteins also decreased during storage time. Downregulation of the identified proteins may contribute to changes of flesh texture and color. This study has important implications for understanding the molecular mechanism of postmortem changes and for developing predictive models suitable for determining the freshness and shelf life of shrimp.

Linglin Fu, Shuai Zhang, Jinru Zhou, Changjun Liu, Junda Lin, and Yanbo Wang "Alterations of Protein Expression in the Muscle of Pacific White Shrimp (Litopenaeus vannamei) Contribute to Postmortem Changes," Journal of Shellfish Research 33(3), 815-823, (1 November 2014). https://doi.org/10.2983/035.033.0316
Published: 1 November 2014
KEYWORDS
freshness
Litopenaeus vannamei
muscle protein
postmortem changes
proteomics
shrimp
RIGHTS & PERMISSIONS
Get copyright permission
Back to Top