Discovery of Potential Protein Markers Associated with Quality Characteristics of Antarctic Krill (Euphausia superba) Surimi Gel

Antarctic
krill are a consumption resource with great exploitation
potential. However, the poor gel properties of Antarctic krill meat
seriously limit its high-value application. In the present study,
the quality characteristics and proteome changes of the κ-/ι-carrageenan–Antarctic
krill surimi gel were systematically analyzed and compared. In addition,
the transcriptome sequencing of Antarctic krill was carried out, which
filled the gap in the Antarctic krill database. Higher molecular forces
(disulfide bond and hydrophobic interaction) and the degree of network
cross-linking significantly promoted the formation of κ/ι-carrageenan–Antarctic
krill surimi compared to that of Antarctic krill surimi. This is the
first study to investigate and map potential protein markers for quality
characteristics of Antarctic krill surimi based on mass spectrometry-based
label-free quantitative proteomics. The results could provide a theoretical
reference for the quality control of Antarctic krill during application.