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Label-Free Proteomics of Tilapia Fillets and Their Relationship with Meat Texture During Post-Mortem Storage

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Abstract

Here, we aimed to study the changes in proteome of tilapia during post-mortem storage. The effects of post-mortem storage time (0 and 7 days in ice storage) on the proteome of tilapia skeletal muscle was characterized by label-free proteomics. In total, 902 proteins were identified, of which 34 proteins underwent alterations that were statistically significant (P < 0.05). The 15 up-regulated and 19 down-regulated proteins were mainly structural proteins, followed by transcription and translation regulation, enzymes, and stress proteins. The top three enriched Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways are metabolic pathways, tight junction, and ribosome. Two differentially abundant proteins, pgm1 and ldha, were selected for further verification using 0- and 7-day iced storage fish muscle. Western blotting analysis showed significantly lower levels of two proteins, ldha and pgm1, in ice-stored tilapia fillets than in fresh tilapia fillets. Our results indicate that meat tenderness is related to structural protein degradation and increased levels of lactic acid caused by enzymes and anaerobic conditions and provide an important basis toward enabling further understanding of the molecular mechanisms responsible for differences in fish texture and meat tenderness between fresh and ice-stored fish.

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Funding

This research project was funded by the Natural Science Foundation of China [grant numbers 31601533 and 31401563]; National Key Technology Support Program [grant number 2015BAD17B03-2]; National Modern Agriculture (tilapia) Industrial Technology System Specific [grant number CARS-49]; Science and Technology Planning Project of Guangdong Province(grant number 2016A020210025); Pearl River S&T Nova Program of Guangzhou (grant number 201710010167); Central Institutes of Public Welfare Projects (SCSFRI, CAFS)(grant number 2015B06YQ01); and National agricultural product quality safety risk assessment project plan [grant number GJFP201601504].

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Authors and Affiliations

  1. National R & D Center for Aquatic Product Processing, Key Laboratory of Aquatic Product Processing, Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, No. 231 Newport Rd. West, Guangzhou, 510300, Guangdong, China

    Yanfu He, Hui Huang, Lai-Hao Li & Xianqing Yang

  2. Wuxi Fisheries College, Nanjing Agricultural University, No. 9, Shanshui Rd. East, Wuxi, 214081, Jiangsu, China

    Yanfu He

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  1. Yanfu He
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Correspondence to Lai-Hao Li.

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Yanfu He declares that she has no conflict of interest. Hui Huang declares that she has no conflict of interest. Laihao Li declares that he has no conflict of interest. Xianqing Yang declares that he has no conflict of interest.

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The studies with animals were performed following all institutional and national guidelines for the care and use of laboratory animals.

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He, Y., Huang, H., Li, LH. et al. Label-Free Proteomics of Tilapia Fillets and Their Relationship with Meat Texture During Post-Mortem Storage. Food Anal. Methods 11, 3023–3033 (2018). https://doi.org/10.1007/s12161-018-1273-3

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