Freshness assessment of turbot (Scophthalmus maximus) by Quality Index Method (QIM), biochemical, and proteomic methods

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• 作者：Xuepeng Li^a ; ^b ; ^{xuepengli8234@163.com} ; Yang Chen^a ; Luyun Cai^a ; Yongxia Xu^a ; Shumin Yi^a ; Wenhui Zhu^a ; Hongbo Mi^a ; Jianrong Li^a ; ^{15841668528@163.com} ; Hong Lin^b
• 关键词：Turbot (Scophthalmus maximus) ; Freshness evaluation ; Quality index method (QIM) ; Proteomic method
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：78
• 期：Complete
• 页码：172-180
• 全文大小：887 K
• 卷排序：78

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.