{"refrec":{"BRefID":291480,"RR":"<b>Li, X.; Chen, Y.; Cai, L.; Xu, Y.; Yi, S.; Zhu, W.; Mi, H.; Li, J.; Lin, H.</b> (2017). Freshness assessment of turbot (<i>Scophthalmus maximus</i>) by Quality Index Method (QIM), biochemical, and proteomic methods. <i>Lebensm.-Wiss. Technol. 78</i>: 172-180. <a href=\"https://dx.doi.org/10.1016/j.lwt.2016.12.037\" target=\"_blank\">https://dx.doi.org/10.1016/j.lwt.2016.12.037</a>","BEntID":283523,"PublicFlag":1,"CheckedFlag":1,"wosflag":1,"vabbflag":1,"RefStringPartII":". <i>Lebensm.-Wiss. Technol. 78</i>: 172-180. <a href=\"https://dx.doi.org/10.1016/j.lwt.2016.12.037\" target=\"_blank\">https://dx.doi.org/10.1016/j.lwt.2016.12.037</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":0,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Li, X.; Chen, Y.; Cai, L.; Xu, Y.; Yi, S.; Zhu, W.; Mi, H.; Li, J.; Lin, H.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Li, X. <i>et al.</i>","Englishabstract":"The freshness of turbot stored at 4 <sup>°</sup>C for 18 days was assessed using Quality Index Method (QIM), biochemical, and proteomic methods, respectively. Results showed that the developed QIM scheme for turbot consisted of eight parameters which gave a total of 20 demerit points. QI showed a linear relationship to storage time (QI = 1.175 × <i>t</i><sub>days</sub> – 0.395, <i>R</i><sup>2</sup> = 0.988), and the remaining storage time could be estimated with an accuracy of ±1 day. pH, K values, TVB-N, and TVC increased significantly with storage time, and the shelf-life of turbot was determined to have been 15 days. Seven protein spots of interest were screened form the <i>post mortem</i> muscle proteome during storage, and were identified as: phosphoglucomutase-1, pyruvate kinase, kinesin-1 heavy chain, Troponin T, desmin-like, and actin, respectively. They were considered as the potential freshness markers of turbot, since the abundance changes of those proteins were significantly correlated with QI, K value, TVB-N, and TVC, and associated with the loss of fish quality and freshness. 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