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Proteome Analysis Elucidating Post-mortem Changes in Cod ( Gadus morhua ) Muscle Proteins

2003; American Chemical Society; Volume: 51; Issue: 14 Linguagem: Inglês

10.1021/jf0340097

1520-5118

Inger V. H. Kjærsgård and, Flemming Jessen,

Protein Hydrolysis and Bioactive Peptides

Proteome analysis was successfully applied to study the alterations in fish muscle proteins during ice storage. The processes occurring during post-mortem metabolism are known to lead to characteristic changes in the texture and taste of fish muscle. Endogenous proteases are anticipated to play the major role in these processes, although the exact mechanisms during fish meat tenderization have yet to be depicted. Protein changes in cod (Gadus morhua) muscle were followed during 8 days of storage. Within the partial proteome (pI 3.5−8.0, MW 13−35 kDa) significant changes were found in 11 protein spots. In nine protein spots the intensity increased, and for eight of these the increases were significant (p < 0.05) within the first 2 h post-mortem. In contrast, two protein spots decreasing in intensity showed significant (p < 0.03) changes after 8 days, thereby indicating that in the fish muscle different biochemical processes are involved in the protein changes observed post-mortem. Keywords: Cod proteins; post-mortem protein changes; two-dimensional gel electrophoresis; proteome analysis; fish quality; proteolysis