摘要
The short shelf-life of shrimp due to microbial activity and protein spoilage poses a threaten for preservation.In this study,the preservation effect of slightly acid electrolysed water(SAEW)combined with grape seed extract(GSE)was investigated.The combined treatment effectively inhibited the growth of spoilage bacteria including Aeromonas,Pseudomonas,Shewanella,and Enterobacteriaceae,which accounted for shrimp spoilage.Besides,the combination efficiently preserved the shrimp colour during storage.To further elucidate the preservative mechanism,the proteomic analysis was conducted,a total of 47 different abundant proteins(DAPs)were identified and quantified.Among these,the combination treatment was most effective in maintaining the main structural proteins presented in myofibrillar protein of shrimp including myosin heavy chain,myosin light chain,actin,and projectin,which was verified by the least changes in texture and protein morphology in combination treated shrimp after storage.These results provided proteomics insight for the preservative mechanism of combined usage of SAEW and GSE.
基金
funded by Singapore Ministry of Education Academic Research Fund Tier 1(A-8000469-00-00).
