title: Differentiation between fresh and frozen-thawed sea bass (Dicentrarchus labrax) fillets using two-dimensional gel electrophoresis.
abstract: This study aimed to identify a protein marker that can differentiate between fresh skinless and frozen-thawed sea bass (Dicentrarchus labrax) fillets using the two-dimensional polyacrylamide gel electrophoresis (2-DE) technique. Distinct gel patterns, due to proteins with low molecular weight and low isoelectric points, distinguished fresh fillets from frozen-thawed ones. Frozen-thawed fillets showed two specific protein spots as early as the first day of the study. However, these spots were not observed in fresh fillets until at least 13days of storage between 0 and 4°C, fillets were judged, beyond this period, fish were unfit for human consumption as revealed by complementary studies on fish spoilage indicators namely total volatile basic nitrogen and biogenic amines. Mass spectrometry identified the specific proteins as parvalbumin isoforms. Parvalbumins may thus be useful markers of differentiation between fresh and frozen-thawed sea bass fillets.
authors.affiliation: Université du Littoral Côte d'Opale, équipe Biochimie des Produits Aquatiques (BPA), Boulevard du Bassin Napoléon, BP 120, 62327 Boulogne-sur-Mer, France. Electronic address: pierrette.ethuin@univ-littoral.fr.
authors.forename: Pierrette
authors.initials: P
authors.lastname: Ethuin
authors.affiliation: Université du Littoral Côte d'Opale, équipe Biochimie des Produits Aquatiques (BPA), Boulevard du Bassin Napoléon, BP 120, 62327 Boulogne-sur-Mer, France. Electronic address: sylvain.marlard@univ-littoral.fr.
authors.forename: Sylvain
authors.initials: S
authors.lastname: Marlard
authors.affiliation: INRA, UR 370 Qualité des Produits Animaux (QuaPA), Site de Theix, 63122 Saint-Genès-Champanelle, France. Electronic address: mylene.delosiere@clermont.inra.fr.
authors.forename: Mylène
authors.initials: M
authors.lastname: Delosière
authors.affiliation: Laboratoire de Spectrométrie de Masse BioOrganique (LSMBO), IPHC, Université de Strasbourg, CNRS UMR7178, Strasbourg, France. Electronic address: ccarapito@unistra.fr.
authors.forename: Christine
authors.initials: C
authors.lastname: Carapito
authors.affiliation: Laboratoire de Spectrométrie de Masse BioOrganique (LSMBO), IPHC, Université de Strasbourg, CNRS UMR7178, Strasbourg, France. Electronic address: delaland@unistra.fr.
authors.forename: François
authors.initials: F
authors.lastname: Delalande
authors.affiliation: Laboratoire de Spectrométrie de Masse BioOrganique (LSMBO), IPHC, Université de Strasbourg, CNRS UMR7178, Strasbourg, France. Electronic address: vandors@unistra.fr.
authors.forename: Alain
authors.initials: A
authors.lastname: Van Dorsselaer
authors.affiliation: ANSES, Laboratoire de Sécurité des Aliments - Département des Produits de la Pêche et de l'Aquaculture, Boulevard du Bassin Napoléon, 62200 Boulogne-sur-Mer, France. Electronic address: Alexandre.DEHAUT@anses.fr.
authors.forename: Alexandre
authors.initials: A
authors.lastname: Dehaut
authors.affiliation: Université du Littoral Côte d'Opale, équipe Biochimie des Produits Aquatiques (BPA), Boulevard du Bassin Napoléon, BP 120, 62327 Boulogne-sur-Mer, France. Electronic address: talon@univ-littoral.fr.
authors.forename: Valérie
authors.initials: V
authors.lastname: Lencel
authors.affiliation: ANSES, Laboratoire de Sécurité des Aliments - Département des Produits de la Pêche et de l'Aquaculture, Boulevard du Bassin Napoléon, 62200 Boulogne-sur-Mer, France. Electronic address: Guillaume.DUFLOS@anses.fr.
authors.forename: Guillaume
authors.initials: G
authors.lastname: Duflos
authors.affiliation: Université du Littoral Côte d'Opale, équipe Biochimie des Produits Aquatiques (BPA), Boulevard du Bassin Napoléon, BP 120, 62327 Boulogne-sur-Mer, France. Electronic address: thierry.grard@univ-littoral.fr.
authors.forename: Thierry
authors.initials: T
authors.lastname: Grard
mesh_terms: D000818:Animals; D001492:Bass / Q000378:metabolism*; D015180:Electrophoresis, Gel, Two-Dimensional / Q000379:methods*; D029941:Fish Proteins / Q000032:analysis; D005615:Freezing; D006801:Humans; D017747:Seafood / Q000032:analysis*
chemical_list: D029941:Fish Proteins
keywords: 2D-electrophoresis; 3-[(3-Cholamidopropyl)dimethylammonium]-1-propanesulfonate (PubChem CID: 107670); Acetonitrile (PubChem CID: 6342); Biogenic amines; Diaminopropane (PubChem CID: 6567); Dithiothreitol (PubChem CID: 19001); Ethanol (PubChem CID: 702); Formic acid (PubChem CID: 284); Fresh; Frozen–thawed; Iodoacetamide (PubChem CID: 3727); Perchloric acid (PubChem CID: 24247); Sea bass (Dicentrarchus labrax); Tris(hydroxymethyl)aminomethane hydrochloride (PubChem CID: 93573); Urea (PubChem CID: 1176)