Differential proteomic analysis to identify proteins associated with quality traits of frozen mud shrimp (Solenocera melantho) using an iTRAQ-based strategy

• Published in: Food chemistry 2018-06, Vol.251, p.25-32
• Main Authors: Shi, Jing, Zhang, Longteng, Lei, Yutian, Shen, Huixing, Yu, Xunpei, Luo, Yongkang
• Format: Article
• Language: English
• Subjects: Frozen storage; iTRAQ; Mud shrimp; Proteomics; Quality traits
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2018.01.046

•First study to apply iTRAQ-based strategy in proteome analysis of frozen mud shrimp.•Mud shrimp stored at −20 °C showed much greater proteome changes than at −40 °C.•A total of 226 DAPs was identified in frozen compared to fresh mud shrimp.•Twelve proteins correlated closely with color and texture of mud shrimp muscle.•Several proteins can be potential biomarkers for monitoring quality of mud shrimp. An iTRAQ-based strategy was applied to investigate proteome changes in mud shrimp during long-term frozen storage under different conditions. A total of 226 proteins was identified as differential abundance proteins (DAPs) in mud shrimp from two frozen treatment groups (−20 °C and −40 °C) compared with the fresh control group. The proteome changes in mud shrimp muscle stored under −20 °C was much greater than that under −40 °C. Correlation analysis between DAPs and quality traits of mud shrimp muscle showed that 12 proteins were correlated closely with color (L∗, a∗, and b∗ value) and texture (hardness, elasticity, and chewiness). Bioinformatic analysis revealed that most of these proteins were involved in protein structure, metabolic enzymes, and protein turnover. Among them, several proteins might be potential protein markers for color, and some proteins are good candidate predictors for textural properties of mud shrimp muscle.