Characterization of firmness in fermented sea bass (Lateolabrax japonicas) by multidimensional integration strategies: Insights from proteomic and microstructural analyses

Qian Chen; Shi Nie; Yanyan Wu; Shengjun Chen; Yongqiang Zhao; Huan Xiang; Di Wang; Jun Li; Yueqi Wang

doi:10.1016/j.foodchem.2024.142603

Characterization of firmness in fermented sea bass (Lateolabrax japonicas) by multidimensional integration strategies: Insights from proteomic and microstructural analyses

Food Chem. 2024 Dec 21:470:142603. doi: 10.1016/j.foodchem.2024.142603. Online ahead of print.

Authors

Qian Chen¹, Shi Nie², Yanyan Wu³, Shengjun Chen³, Yongqiang Zhao³, Huan Xiang², Di Wang², Jun Li⁴, Yueqi Wang⁵

Affiliations

¹ Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
² Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.
³ Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, China.
⁴ Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China. Electronic address: lijun@zhku.edu.cn.
⁵ Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, China. Electronic address: wangyueqi@scsfri.ac.cn.

PMID: 39733611
DOI: 10.1016/j.foodchem.2024.142603

Abstract

Fermented sea bass, recognized for its firmness and chewy texture, provides a distinct sensory experience.This study investigated the texture and microstructural properties of fermented sea bass during fermentation. Proteomics analysis identified the key proteins involved in firmness development, revealing the molecular mechanisms behind these changes. Water migration and myofibril thickening were significant contributors to the increased firmness, hardness, and chewiness. Label-free proteomics revealed 881 proteins, with 426 were differentially expressed, leading to the identification of 155 key protein biomarkers linked to texture. Structural proteins such as myosin light chain and actin correlated positively with hardness, chewiness, and adhesiveness. Fermentation also increased phosphorylation, enhancing protein degradation and texture attributes. Signaling pathways such as PI3k-AkT, HIF-1, and calcium ion signaling pathways were implicated in metabolism and myosin assembly, fortifying muscle tissue firmness. This study provided critical insights into the quality control and production optimization in the fermented sea bass industry.

Keywords: Fermented sea bass; Firmness; Microstructure; Proteomics.