Proteomic analysis of exudates in thawed fillets of bighead carp (Hypophthalmichthys nobilis) to understand their role in oxidation of myofibrillar proteins

For frozen fillets, the formation of ice crystals destroys the integrity of cell and organelle membranes and causes the release of enzymes that are capable of catalyzing oxidation of myofibrillar proteins (MPs). Exudates from fresh, freeze-thaw (F-T) treated, and frozen stored fillets that were contained those enzymes were collected to explore the protein composition and changes in abundance of the main protein oxidation-related enzymes. Results indicated that enzymes with oxidative capacity were up-regulated and some antioxidant enzymes were down-regulated in exudates collected from 5 months frozen fillets. Changes in abundance of MPs in exudates suggested that degradation of MPs in thawed fillets was a comprehensive result of the F-T treatment, enzymatic degradation, and protein oxidation. The oxidative capacity of exudates was confirmed because incubation with exudates enhanced carbonyls and Schiff bases contents in MPs. Overall, the results of our study suggested that enzymes in exudates were a potential factor in protein oxidation in thawed fillets.

Automated summary

Enzymes in frozen fillets may play a role in protein oxidation in thawed fillets, as oxidative enzymes were up-regulated and some antioxidant enzymes were down-regulated in frozen stored fillets. The degradation of myofibrillar proteins in thawed fillets seemed to be a result of freeze-thaw treatment, enzymatic degradation, and protein oxidation, indicating the potential impact of enzymes in exudates on protein oxidation.