From internal degradation to quality deterioration: Lipid peroxidation-induced protein changes in sea bass (Lateolabrax japonicus) during storage revealed by multi-omics

Puntos clave

• Quality deterioration occurs due to lipid peroxidation, impacting proteins over time,
• Key evidence shows significant protein alterations linked to lipid degradation in stored sea bass,
• Observational analysis using multi-omics techniques to assess protein changes during storage conditions,
• Highlights the importance of monitoring lipid peroxidation to maintain seafood quality, suggesting better storage practices.