Freshness assessment of turbot (Scophthalmus maximus) by Quality Index Method (QIM), biochemical, and proteomic methods
文摘
Freshness of turbot was assessed by QIM, biochemical, and proteomic methods. Abundance changes in protein spots of interest were correlated with freshness indices. The shelf-life of turbot was determined as 15 days. Seven proteins were identified as the potential freshness markers.