Abstract

Microbial activity and then oxidation progress are the most important freshness indicators during post-mortem. In this study, we monitored proteomic and microbial changes, as well as biochemical degradation, in the tail and claw muscles of crayfish stored for 12 days at +4 degrees C. One specified protein band at 107 kDa in the claw muscle and two specified protein bands in the tail muscle at 140 and 36-40 kDa were identified. Western blotting indicated a higher amount of oxidised proteins in the tail compared to the claw muscle. Tail muscle showed higher oxidation progress and calpain activity than claw one. Both muscles were spoiled after 12 days with respect to total viable counts. In the first days, calpain activity is the main reason for protein degradation, while protein oxidation dominates for the rest of the time. Lipid-protein oxidation progress showed probably, protein oxidation started earlier than lipid oxidation in both muscles.

Keywords

ATP compounds; crayfish muscle; lipid oxidation; proteomic analyses; protein degradation

Published in

International Journal of Food Science and Technology
2020, Volume: 55, number: 12, pages: 3622-3629

SLU Authors

• Sampels, Sabine

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Fish and Aquacultural Science
Food Science


Publication identifier

DOI: https://doi.org/10.1111/ijfs.14696

Permanent link to this page (URI)

https://res.slu.se/id/publ/108849