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Effects of magnetic nanoparticles plus microwave on the thawing of largemouth bass (Micropterus salmoides) fillets based on iTRAQ quantitative proteomics

Cao, Minjie, Cao, Ailing, Li, Yingchang, Wang, Wenyue, Wang, Yanbo, Cai, Luyun
Food chemistry 2019 v.286 pp. 506-514
Micropterus salmoides, bioinformatics, color, cooking quality, enzymes, fillet quality, fish fillets, gene ontology, genes, magnetism, nanoparticles, pH, prediction, protein metabolism, protein structure, protein-protein interactions, proteins, proteomics, thawing
The iTRAQ-based quantitative proteomic strategy was used to reveal the effects of magnetic nanoparticles plus microwave thawing (MNPMT) on the largemouth bass fillets quality. A total number of 47 proteins were identified as differentially abundant proteins (DAPs) in fillets treated by microwave thawing (MT), while 13 DAPs were in MNPMT. Bioinformatics analysis of Gene ontology (GO) enrichment, Kyoto encyclopedia of genes and genomes (KEGG) pathway enrichment, Protein-protein interaction (PPI) and subcellular localization prediction of DAPs showed that many DAPs were involved in protein structure, metabolic enzymes, protein turnover and so on. The correlation analyses indicated that 14 DAPs were significantly related with the fillet quality traits. Besides, several discovered proteins might be potential protein markers for pH, color, cooking loss and centrifuge loss of thawed largemouth bass fillet quality. These results provided a further understanding of quality stability of largemouth bass fillet treated by MNPMT from the perspective of proteomics.