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A tandem mass tag technology (TMT), based on the quantitative proteomics approach, was applied to investigate the associations between tilapia (Oreochromis niloticus) fillet quality characteristics (pH, color, texture, ice crystal morphology and protein denaturation) and proteome profiles during a 12-month frozen storage period. When compared with the control group (0 day), a total of 175 differentially abundant proteins (DAPs) were found in tilapia muscle from two frozen storage temperatures (−20 °C and −40 °C). Correlation analysis between the DAPs and the quality traits showed that 80 DAPs were correlated closely with the quality traits. The bioinformatics analysis revealed that 49, 9 and 2 DAPs were involved in binding proteins, metabolic enzymes and protein turnover, respectively, which were mainly closely associated with color traits and protein denaturation. These results provide a further understanding of the proteome changes and mechanisms of the quality decline of tilapia during frozen storage. • A TMT-based strategy was applied to the proteomics of frozen tilapia fillets for 12 months. • Tilapia fillets stored at − 40 °C exhibited satisfactory quality traits. • Tilapia fillets stored at − 20 °C showed greater proteome changes than those stored at − 40 °C. • Twenty-nine and 17 DAPs correlated closely with color trait and protein denaturation. • Four proteins could be potential biomarkers for monitoring the quality of frozen tilapia. [ABSTRACT FROM AUTHOR]

Chinese mitten crab (Eriocheir sinensis) is widely distributed along the eastern coast of China and is considered one of the most economically important crabs in China. Evaluating its taste substances can help to develop new varieties of Eriocheir sinensis with distinctive flavours to meet the diversified needs of the market. In the current research work, we compared the meat yield and flavour of wild adult male Eriocheir sinensis muscle from five rivers. The results showed that crabs from the Min River had the highest meat yield (32.94 ± 2.93%). The electronic tongue showed that the taste profiles of Min River and Ou River crabs were similar. The Min River crabs had the highest total amino acid content of 1404.01 ± 2.83 mg/100 g, of which sweet amino acids accounted for 64.9%, the highest 5′-inosine phosphate of 14.49 ± 2.11 mg/100 g, and the highest equivalent umami concentration (3.82 gMSG/100 g). Taste activity value analysis showed that crabs in Min River, Ou River, and Yangtze River were more influenced by alanine, arginine, and 5′-guanosine phosphate. Overall, wild male Eriocheir sinensis from Min River enriched the flavour substance, making it a potentially valuable resource for the Eriocheir sinensis industry. • Compared flavour and taste substances of wild Eriocheir sinensis from five rivers. • Significant flavour differences between different geographic populations. • The results help to develop germplasm resources of wild Eriocheir sinensis. [ABSTRACT FROM AUTHOR]