Journal
FOOD CHEMISTRY
Volume 404, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.134548
Keywords
Litopenaeus vannamei; Electron beam irradiation; Proteomics; Texture; Refrigeration
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This study investigated the effect of electron beam irradiation (EBI) on the textural quality of Litopenaeus vannamei. Proteomic analysis revealed that shrimp irradiated with 5 kGy exhibited optimal textural traits. The identified proteins were mainly involved in cellular processes, binding, catalytic functions, and various signaling pathways. Certain proteins were significantly correlated with textural properties and could be potential biomarkers to assess the irradiation-induced textural variation in shrimp.
To elucidate the effect of electron beam irradiation (EBI) on the textural quality of Litopenaeus vannamei, the tandem-mass-tag labeled proteomic method was conducted to illustrate the protein changes in shrimp muscle. The results suggested that shrimp irradiated with 5 kGy exhibited optimum textural traits of hardness, spring-iness, and chewiness. In total, 486 proteins were identified as differentially abundance proteins (DAPs) in multiple comparison groups. Bioinformatics analysis revealed that most of DAPs participated in cellular process, binding, and catalytic. etc. Various signaling pathways, such as RNA transport and oxidative phosphorylation, were notably enriched by DAPs. The correlation analysis indicated that some DAPs such as Myosin-XVIIIa, projectin, and beta-thymosin 3 were remarkably correlated with the textural properties, which could be pro-posed as potential biomarkers to assess the irradiation-induced textural variation in shrimp. This study provided an insightful understanding at the protein level to improve the application of EBI to shrimp preservation.
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