Proteomic evidence of protein degradation and oxidation in brined bighead carp fillets during long-term frozen storage

Research output: Contribution to journalJournal articleResearchpeer-review

  • Song Gao
  • Shuai Zhuang
  • Longteng Zhang
  • Lametsch, Rene
  • Yuqing Tan
  • Bo Li
  • Hui Hong
  • Yongkang Luo

Protein degradation and oxidation are two major alterations during the storage of processed bighead carp fillets. This study conducted a comparative analysis of degraded and oxidized products as well as oxidation sites in fresh, frozen and brined frozen bighead carp fillets. Frozen storage played a dominant role in protein degradation and oxidation, and brining promoted these changes. In brined frozen samples, the decreased SDS-PAGE band intensities for tropomyosin, troponin, and myosin light chain were mainly due to their degradation. Myosin heavy chain fast skeletal muscle was the most oxidized and degraded protein during storage, with modifications such as monooxidation, protein-lipid peroxidation adducts, and α-aminoadipic semialdehydes formation. Amino acids in the tail portion of myosin were prone to oxidation than the head portions. Our results provided comprehensive insights into protein degradation and oxidation in bighead carp during storage, helping to assess the specific fate of oxidative products in future dietary investigations.

Original languageEnglish
Article number137312
JournalFood Chemistry
Number of pages11
Publication statusPublished - 2024

Bibliographical note

Publisher Copyright:
© 2023 Elsevier Ltd

    Research areas

  • Bighead carp, Modified amino acid, Oxidative site, Protein degradation, Protein oxidation, Proteomic

ID: 372706372