Characterization of Protein Expression in Catfish Fillets with Red Pigmentation

Objectives are to 1. characterize the myofibrillar and sarcoplasmic proteomes in red colored catfish filets and 2. to determine how protein expression influences meat quality through quantifying myofibrillar and sarcoplasmic proteomes in normal, pale, and red catfish filets. If our labs can sucessfully characterize the proteome basis of reddish catfish filets, we can potentially track the changes in the proteome during rigor mortis to interpret the biochemcial pathways that occur as muscle is converted to meat. Thsi could potentially allow us to identify opportunities to improve meat quality, which would imrpove the economic viability of the catfish industry and improve the sensory experience for the consumers. In addition, we will be able to determine how protein expression correates to instrumental analysis, sensory properties and consumer acceptability of the catfish filets.