From internal degradation to quality deterioration: Lipid peroxidation-induced protein changes in sea bass (Lateolabrax japonicus) during storage revealed by multi-omics
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This study revealed that during frozen storage of sea bass, reactive carbonyl species from oxidized visceral lipids migrated into the muscle, inducing "lipid-protein co-oxidation." In viscera-containing (CV) samples, myofibrillar protein carbonyl content inc... ...
