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Comparison of the Cryoprotective Effects of Trehalose, Alginate, and Its Oligosaccharides on Peeled Shrimp ( Litopenaeus Vannamei ) During Frozen Storage
Author(s) -
Ma Lukai,
Zhang Bin,
Deng Shanggui,
Xie Chao
Publication year - 2015
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12793
Subject(s) - trehalose , shrimp , litopenaeus , myofibril , chemistry , food science , biochemistry , biology , fishery
The cryoprotective effects of trehalose, alginate, and its oligosaccharides on peeled shrimp ( Litopenaeus vannamei ) during frozen storage was investigated by monitoring thawing loss, color, texture, myofibrillar protein content, Ca 2+ ‐ATPase activity, and performing microscopic structural analysis. Data revealed significant ( p < 0.05) inhibitory effects on thawing loss and textural variables (springiness and chewiness) in trehalose‐, alginate oligosaccharides‐, and sodium pyrophosphate‐treated shrimp compared with the control and alginate‐treated batches. L* values revealed that these saccharides had a positive effect on color stability during frozen storage. In addition, the results of chemical analyses showed that trehalose and alginate oligosaccharide treatments effectively maintained an increased myofibrillar protein content and Ca 2+ ‐ATPase activity in frozen shrimp. In addition, hematoxylin & eosin staining and SDS‐PAGE confirmed that these cryoprotective saccharides slowed the degradation of muscle proteins and the damage to muscle tissue structures. Overall, the application of trehalose and alginate oligosaccharides to peeled frozen shrimp might maintain better quality and extend the commercialization of these refrigerated products.