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- W4286267979 abstract "In order to characterize the freshness status of raw material of cooked crayfish products, protein and physicochemical changes were investigated in raw and cooked crayfish from fresh-live state to the early postmortem using Label-free quantification proteomics, total volatile basic nitrogen (TVB-N) and biogenic amines (BAs) analysis. Results showed that the TVB-N and BAs contents in both raw and cooked crayfish remained low levels and no obvious changes were observed within 24 h of postmortem storage at 4 °C. Altogether, six differentially expressed proteins (DEPs) were detected in both C6/C0 and C24/C0 groups by proteomics. Furthermore, five among the six DEPs were verified both in cooked and raw crayfish samples by parallel reaction monitoring. Among the six DEPs, Unigene990_S_0_Gene.8754 changed most significantly with the increasing of postmortem time and not obviously influenced by heating, indicating that Unigene990_S_0_Gene.8754 may be highly associated to the freshness status of crayfish." @default.
- W4286267979 created "2022-07-21" @default.
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- W4286267979 date "2022-10-01" @default.
- W4286267979 modified "2023-09-28" @default.
- W4286267979 title "Label-free quantification proteomics reveals potential proteins associated with the freshness status of crayfish (Procambarus clarkii) as affected by cooking" @default.
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- W4286267979 doi "https://doi.org/10.1016/j.foodres.2022.111717" @default.
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