title: Comparison of the cryoprotective effects of trehalose, alginate, and its oligosaccharides on peeled shrimp (Litopenaeus vannamei) during frozen storage.
abstract: 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, Ca2+ -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 Ca2+ -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.
authors: Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean Univ, Zhoushan, Zhejiang, Province 316000, China.
authors: Lu-kai
authors: LK
authors: Ma
authors: Bin
authors: B
authors: Zhang
authors: Shang-gui
authors: SG
authors: Deng
authors: Chao
authors: C
authors: Xie
mesh_terms: D000464:Alginates; D000818:Animals; D015925:Cryopreservation; D003451:Cryoprotective Agents; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage / Q000379:methods; D005615:Freezing; D020723:Glucuronic Acid; D006603:Hexuronic Acids; D006801:Humans; D009124:Muscle Proteins / Q000378:metabolism; D009844:Oligosaccharides; D033561:Penaeidae; D017747:Seafood / Q000032:analysis*; D014199:Trehalose
chemical_list: D000464:Alginates; D003451:Cryoprotective Agents; D006603:Hexuronic Acids; D009124:Muscle Proteins; D009844:Oligosaccharides; D020723:Glucuronic Acid; D014199:Trehalose
keywords: alginate; cryoprotective effect; oligosaccharide; protein denaturation; trehalose