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The 70-kDa Heat-shock Protein as a Potential Biomarker of Quality of the Parapenaeus longirostris Shrimp Flesh
- Source :
- Journal of aquatic food product technology (Online) 27 (2018): 122–130. doi:10.1080/10498850.2017.1410507, info:cnr-pdr/source/autori:Pinsino A; Bonaventura R; Costa C; Russo R; Zito F; Guarrasi V; Matranga V;/titolo:The 70-kDa heat shock protein as a potential biomarker of quality of the Parapenaeus longirostris shrimp flesh/doi:10.1080%2F10498850.2017.1410507/rivista:Journal of aquatic food product technology (Online)/anno:2018/pagina_da:122/pagina_a:130/intervallo_pagine:122–130/volume:27
- Publication Year :
- 2017
- Publisher :
- Informa UK Limited, 2017.
-
Abstract
- The deep-water rose shrimp, Parapenaeus longirostris, is a target species of the Mediterranean fisheries mostly caught by trawlers offshore, processed, and frozen on board. The effects of thawing on shrimp muscle exudate collected at 0, 1, 2, 3 days after thawing were investigated. In total, 70-kDa heat-shock protein (Hsp70), alpha (α)-enolase, and manganese superoxide dismutase (Mn-SOD) were selected as metabolic and stress-related proteins and analyzed by immunoblotting on exudates. Data were compared for the amount of exudates collected and the pH values. Among the investigated proteins, only the Hsp70 levels showed a decrease related to the post-thawing period and correlated with both the significant increase of the exudate amount and the pH values. These data strongly suggest the potential use of Hsp70 as an early predictive biomarker for quality of the P. longirostris shrimp after thawing.
- Subjects :
- 0301 basic medicine
Exudate
Protein Biomarkers
Aquatic Science
Hsp70
Superoxide dismutase
03 medical and health sciences
0404 agricultural biotechnology
Muscle Exudate
medicine
Food science
Shellfish
biology
Chemistry
Flesh
Aquatic animal
04 agricultural and veterinary sciences
biology.organism_classification
040401 food science
Crustacean
Crustaceans
Shrimp
030104 developmental biology
biology.protein
medicine.symptom
Food Science
Subjects
Details
- ISSN :
- 15470636 and 10498850
- Volume :
- 27
- Database :
- OpenAIRE
- Journal :
- Journal of Aquatic Food Product Technology
- Accession number :
- edsair.doi.dedup.....5e0673691edce3d2a460d68e6eb1438f