Comparative studies on the effect of the freeze–thawing process on the physicochemical properties and microstructures of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) muscle

Sriket, Pisal; Benjakul, Soottawat; Visessanguan, Wonnop; Kijroongrojana, Kongkarn

doi:10.1016/j.foodchem.2006.11.004

Cited by 139 publications

(100 citation statements)

References 29 publications

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“…Regardless of the results found in fresh shrimp, no differences were found for myosin T max and DH between stressed and control during the F/T cycles. Similar results were reported by Sriket et al [27], who analyzed the effect of F/T cycles on natural actomyosin extracted from white and black tiger shrimp and did not find marked changes in Ca ?2 -ATPase activity after the first F/T cycle, indicative that no major changes occurred in this protein during F/T cycles. Although authors analyzed the F/T cycles effect with a different technique, both analyses (DSC and Ca ?2 -ATPase activity) showed no major effect after the first F/T cycle, suggesting myosin from these species posses good stability to F/T cycles.…”

Section: Thermal Transitions Of Muscle Proteinssupporting

confidence: 90%

“…The increase in the intra-myofibrillar spaces and myofibril deformation were associated with the effect of the freezing process, and these changes became more evident as the number of F/T cycles increased. Ice crystal formation and the phenomenon of re-crystallization can take place in extracellular places, modifying the concentration of solutes [27]. Finally, the muscle cells lose water by osmosis and can undergo exhaustive dehydration [34].…”

Section: Histological Analysismentioning

confidence: 99%

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The influence of ante-mortem hypoxia on the physicochemical stability of myofibrillar proteins in the muscle tissue of white shrimp (Litopenaeus vannamei) exposed to multiple freeze–thaw cycles

Ramírez-Guerra

García-Sifuentes

Pacheco‐Aguilar

et al. 2012

Eur Food Res Technol

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The influence of ante-mortem hypoxia on physicochemical stability of white shrimp (Litopenaeus vannamei) muscle exposed to multiple freeze-thaw (F/T) cycles was evaluated. Results showed 5.7 and 10.8% decrements in water-holding capacity and myofibrillar protein solubility, respectively, for stressed shrimp during the first F/T cycle compared to control. Significant differences (P B 0.05) on myosin T max were found comparing stressed and control fresh shrimp with a 1.4°C increased on stressed fresh shrimp; however, no differences were found on DH values. With regard to stressed fresh shrimp actin, T max increased (P B 0.05) 0.8°C, while DH decreased (P B 0.05) by 0.12 J g -1 , respectively. Regardless of the results found in fresh shrimp, no differences were found for myosin T max and DH between stressed and control during the F/T cycles. SDS-PAGE showed no relevant changes induced by autolysis during the experiment. Histological analysis showed an increase of 257% in blank area of stressed fresh shrimp when comparing to control. Results showed the influence of antemortem hypoxia on the stability of fresh shrimp myofibrillar proteins, affecting its physicochemical properties. In contrast, for shrimp exposed to F/T cycles, the hypoxia effect was not relevant.

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Section: Thermal Transitions Of Muscle Proteinssupporting

confidence: 90%

Section: Histological Analysismentioning

confidence: 99%

The influence of ante-mortem hypoxia on the physicochemical stability of myofibrillar proteins in the muscle tissue of white shrimp (Litopenaeus vannamei) exposed to multiple freeze–thaw cycles

Ramírez-Guerra

García-Sifuentes

Pacheco‐Aguilar

et al. 2012

Eur Food Res Technol

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“…Multiple freeze-thaw events can have strong additive effects that can cause food to degrade more rapidly [16,68,128,148,150,180,181]. Srinivasan et al [150] documented an increase in mechanical damage sustained by freshwater prawns (Macrobrachium rosenbergii) exposed to repeated freeze-thaw events and this damage was caused by repeated melting and reformation of ice-crystals within a cell.…”

Section: Freeze-thaw Eventsmentioning

confidence: 99%

“…[68,148,180,181]). However, one study demonstrated that meat might continue to degrade after 15 freeze-thaw cycles [128].…”

Section: Freeze-thaw Eventsmentioning

confidence: 99%

Food storage in a changing world: implications of climate change for food-caching species

Sutton

Strickland²,

Norris

2016

Clim Chang Responses

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Food caching is a behavioural strategy used by a wide range of animals to store food for future use. When food is stored, it is susceptible to environmental conditions that can lead to spoilage via microbial proliferation or physical and chemical processes. Given that the nutrition gained from consuming cached food will almost always be less than consuming it immediately upon capture, the degree of degradation will play a central role in determining the ecological threshold at which caching is no longer profitable. Our framework proposes that the degree of susceptibility among caching species is based primarily on the duration of storage, and the perishability of stored food. We first summarize the degree of susceptibility of 203 vertebrate caching species. Thirty-eight percent (38%) of these species are long-term cachers (>10 days) but only 2% are both long-term cachers and store highly perishable food. We then integrate insights from the fields of applied food science and plant biology to outline potential mechanisms by which climate change may influence food-caching species. Four climatic factors (temperature, number of freeze-thaw events, deep-freeze events and humidity) have been shown to affect the degradation of food consumed by humans and are also expected to influence the quality of perishable food cached in the wild. Temperature and moisture are likely important factors influencing seemingly nonperishable seeds. Although we are able to provide broad classifications for caching species at risk of climate change, an improved understanding of how environmental conditions affect the quality and persistence of cached food may allow us to better predict the impact of changing climatic conditions on the fitness of food-caching animals.

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“…Pacific white shrimp (Litopenaeus vannamei) is an economically important species in Thailand with high market value and have become the essential income generator of the country (Sriket, Benjakul, Visessanguan, & Kijroongrojana, 2007). This high-value crustacean is very perishable and the frozen storage is therefore an important preservation method used for shrimp processing industry.…”

Section: Introductionmentioning

confidence: 99%

Effect of catechin and ferulic acid on melanosis and quality of Pacific white shrimp subjected to prior freeze–thawing during refrigerated storage

2010

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Comparative studies on the effect of the freeze–thawing process on the physicochemical properties and microstructures of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) muscle

Cited by 139 publications

References 29 publications

The influence of ante-mortem hypoxia on the physicochemical stability of myofibrillar proteins in the muscle tissue of white shrimp (Litopenaeus vannamei) exposed to multiple freeze–thaw cycles

The influence of ante-mortem hypoxia on the physicochemical stability of myofibrillar proteins in the muscle tissue of white shrimp (Litopenaeus vannamei) exposed to multiple freeze–thaw cycles

Food storage in a changing world: implications of climate change for food-caching species

Effect of catechin and ferulic acid on melanosis and quality of Pacific white shrimp subjected to prior freeze–thawing during refrigerated storage

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