title: 2D DIGE/MS to investigate the impact of slaughtering techniques on postmortem integrity of fish filet proteins.
abstract: Two-dimensional difference gel electrophoresis (2D DIGE) was applied to investigate the impact of slaughtering on the postmortem integrity of muscle tissue proteins in European sea bass (Dicentrarchus labrax). Three different slaughtering techniques were evaluated: asphyxia in air (AA), asphyxia in ice (AI), and spinal cord severance (SCS). Principal components analysis (PCA) revealed a significant divergence of SCS samples, whereas AA and AI samples, although grouped separately, were less divergent and could be included in a single asphyxia cluster. In terms of single proteins, the most significant impact was seen on nucleoside diphosphate kinase B, which was consistently less affected when fish were slaughtered by SCS as compared to asphyxia. Integrity of the sarcomeric proteins myosin heavy chain and myosin binding protein C and of the cytosolic proteins fructose biphosphate aldolase, glyceraldehyde 3-phosphate dehydrogenase, and enolase 1 was also better preserved upon SCS slaughtering. Most interestingly, the influence on muscle protein integrity could be detected since the early postmortem phase. In conclusion, slaughtering by SCS preserves protein integrity better than death by asphyxia, either in ice or in air. Both asphyxia conditions are comparably more adverse than SCS to muscle protein integrity, although a general trend favoring AI over AA is observed.
authors.affiliation: Proteomics Laboratory, Porto Conte Ricerche Srl, Tramariglio, Alghero (SS), Italy. addis@portocontericerche.it
authors.forename: Maria Filippa
authors.initials: MF
authors.lastname: Addis
authors.forename: Salvatore
authors.initials: S
authors.lastname: Pisanu
authors.forename: Elena
authors.initials: E
authors.lastname: Preziosa
authors.forename: Giovanni
authors.initials: G
authors.lastname: Bernardini
authors.forename: Daniela
authors.initials: D
authors.lastname: Pagnozzi
authors.forename: Tonina
authors.initials: T
authors.lastname: Roggio
authors.forename: Sergio
authors.initials: S
authors.lastname: Uzzau
authors.forename: Marco
authors.initials: M
authors.lastname: Saroglia
authors.forename: Genciana
authors.initials: G
authors.lastname: Terova
mesh_terms: D000003:Abattoirs; D000818:Animals; D004044:Dietary Proteins / Q000032:analysis; D005396:Fish Products / Q000032:analysis*; D005399:Fishes / Q000378:metabolism*; D005504:Food Analysis / Q000379:methods; D005519:Food Preservation / Q000379:methods; D020869:Gene Expression Profiling / Q000379:methods; D008460:Meat / Q000032:analysis*; D011180:Postmortem Changes; D020543:Proteome / Q000032:analysis / Q000737:chemistry*; D017747:Seafood / Q000032:analysis*; D057825:Two-Dimensional Difference Gel Electrophoresis / Q000379:methods*
chemical_list: D004044:Dietary Proteins; D020543:Proteome