The Effects of Different Thawing Methods on the Quality of Takifugu Rubripes Fillets Can Be Distinguished by Mitochondrial Damage

Abstract

This study aimed to investigate how different thawing methods affect the quality of Takifugu rubripes fillets. Fresh muscle served as the control group, while rapid thawing and slow thawing were employed as treatment groups. Thawing shrinkage and changes in extractable proteins quantified by TMT-labeled quantitative proteomics were compared. Results indicated that rapidly thawed fillets experienced greater shrinkage compared to slowly thawed ones. Both thawing methods resulted in cell membrane damage and significant disruption of mitochondrial structures compared to fresh fish. Following freeze-thaw cycles, proteins such as ATP synthase, NADH dehydrogenase, and aconitase within mitochondria showed increased solubilization. Comparison of extractable proteins between thawing methods revealed significant upregulation of pyruvate dehydrogenase and cytochrome c in the slow thawing group, whereas myosin and structural proteins like Z-line were significantly upregulated in the rapid thawing group. These differential proteins serve as crucial markers for understanding muscle quality deterioration mechanisms under different thawing conditions.

Keywords: Takifugu rubripes, freeze-thaw damage, mitochondria, Muscle quality