Proteomics

Dataset Information

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4D label-free proteomics data of yellowfin tuna


ABSTRACT: 4D proteomic analysis of yellowfin tuna dorsal meat from ultrasound-assisted salting and salted frozen storage for 7 days

ORGANISM(S): Thunnus Albacares

SUBMITTER: Juan Xiao  

PROVIDER: PXD048206 | iProX | Tue Jan 02 00:00:00 GMT 2024

REPOSITORIES: iProX

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Publications

Effects of Quality Enhancement of Frozen Tuna Fillets Using Ultrasound-Assisted Salting: Physicochemical Properties, Histology, and Proteomics.

He Yuke Y   Zhao Zhou Z   Wu Yaogang Y   Lu Zhiyuan Z   Zhao Caibo C   Xiao Juan J   Guo Zhiqiang Z  

Foods (Basel, Switzerland) 20240208 4


Salting pretreatment is an effective method to improve the quality of frozen fish. This study investigated the quality changes and proteomic profile differences of frozen yellowfin tuna fillets pretreated with ultrasound-assisted salting (UAS) and static salting (SS). This study was centered on three aspects: physicochemical indicators' determination, histological observation, and proteomic analysis. The results showed that UAS significantly increased yield, salt content, and water-holding capac  ...[more]

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