Influence of trehalose and alginate oligosaccharides on ice crystal growth and recrystallization in whiteleg shrimp (Litopenaeus vannamei) during frozen storage with temperature fluctuations

Zhang, Bin; Zhao, Jing; Chen, Shengjun; Zhang, Xiaoli; Wei, Wanying

doi:10.1016/j.ijrefrig.2018.11.015

Cited by 70 publications

(44 citation statements)

References 32 publications

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“…The water content of the S3 group was 1.50% higher than that of the F3 group, while the water content of the S30 group was 1.89% lower than that of the F30 group. Compared to large ice crystals, small ice crystals with higher thermodynamic energy are more capable of sublimation at low temperatures [ 19 ]; hence, samples containing small ice crystals are more liable to cause weight loss and decrease in water content at the initial time of dehydration ( Figure 2 ). Smaller pores were left after sublimation of small ice crystals on the sample surface; however, they are more resistant to the subsequent water vapor flow during sublimation [ 20 ].…”

Section: Resultsmentioning

confidence: 99%

Exploring the Effect of Dehydration on Water Migrating Property and Protein Changes of Large Yellow Croaker (Pseudosciaena crocea) during Frozen Storage

Tan

Xie

2021

Foods

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This study aimed to explore the effect of dehydration on the water migrating property and protein changes of large yellow croaker during frozen storage. A freeze-dryer was used to accelerate experiments, which was isolated from oxygen and excluded the effects of protein oxidation. After dehydration time (3, 9, 18, and 30 h) for both fast- and slow-freezing samples, the results showed that the ice sublimation of samples containing small ice crystals was faster than that of samples containing large ice crystals in the early stages of dehydration, but in the latest stage, there was an opposite trend. The results indicated that dehydration reduced the water freedom degrees and water–protein interaction. At the same time, dehydration had a significant effect on protein secondary and tertiary structures. The significant increase in surface hydrophobicity and particle size indicated that dehydration exacerbated myofibrillar protein aggregation. The ΔH1 values (from 1.275 to 0.834 J/g for slow-freezing group and from 1.129 to 0.855 J/g for fast-freezing group) decreased gradually as the dehydration time extended, indicating the decrease in protein thermal stability. Additionally, significant protein degradation occurred when the water content of the sample decreased to a certain level. This study showed that ice crystal size had an important effect on the rate of ice sublimation, and the occurrence of dehydration during frozen storage accelerated the water loss and the decrease in protein stability.

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Section: Resultsmentioning

confidence: 99%

Exploring the Effect of Dehydration on Water Migrating Property and Protein Changes of Large Yellow Croaker (Pseudosciaena crocea) during Frozen Storage

Tan

Xie

2021

Foods

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“…Myofibrillar Ca 2+ ‐ATPase activity was determined using the procedure of Zhang, Zhao, Chen, Zhang, and Wei (2019). The Ca 2+ ‐ATPase activity of MPs was expressed as the micromoles of inorganic phosphate released per milligram of protein per minute in the supernatant (µmol Pi/mg/mi).…”

Section: Methodsmentioning

confidence: 99%

Kappa‐carrageenan and its oligosaccharides maintain the physicochemical properties of myofibrillar proteins in shrimp mud (Xia‐Hua) during frozen storage

Shui

Hatab

et al. 2020

Journal of Food Science

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As a popular hot‐pot ingredient, Chinese‐style shrimp mud (Xia‐Hua) is usually transported and stored frozen. However, frozen storage leads to decreased quality of Xia‐Hua products caused by the variations in physicochemical and functional properties of myofibrillar proteins (MPs). Κ‐carrageenan and its oligosaccharides are reported as antioxidants and antifreeze and can stabilize proteins in whole shrimp, but their effects on MPs in Xia‐Hua remain poorly understood. Compared to the control and Na4P2O7 treatments, the physicochemical properties of MPs in κ‐carrageenan and its oligosaccharides‐incorporated Xia‐Hua were evaluated during 120 days of frozen storage. The results showed that cold stress increased the susceptibility of MPs to denaturation and oxidation during frozen storage. Carrageenan oligosaccharides maintained the turbidity, emulsifying activity, stability, and foaming capacity of MPs. Oxidation analysis showed that the incorporation of carrageenan oligosaccharides significantly retarded the rapid decrease of Ca2+‐ATPase activity, total sulphydryl and active sulphydryl contents, and also effectively inhibited the increases of carbonyl content and surface hydrophobicity of MPs. Thermal stability results confirmed that the oligosaccharides improved the denaturation temperature and enthalpy of MPs compared to the control, Na4P2O7, and carrageenan treatments. This study suggests that κ‐carrageenan and its oligosaccharides maintain the properties of MPs in Xia‐Hua during frozen storage.Practical ApplicationThe cryoprotection and antioxidant effects of carrageenan oligosaccharides on the stability of MPs in frozen shrimp mud can be used to extend the shelf‐life and maintain the quality of frozen Xia‐Hua products. Furthermore, it can drive the development of aquatic product health industry, improve the quality and safety of aquatic products, reduce the occurrence of public food safety incidents, and maintain social stability.

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“…Myofibrillar Ca 2+ -ATPase activity was determined according to the procedure published by Zhang, Zhao, Chen, Zhang, & Wei. [5] The extracted myofibrillar proteins were added in 0.50 mol/L Trismaleate buffer (pH 7.0) containing 0.10 mol/L CaCl 2 and 20 mmol/L adenosine 5ʹ-triphosphate. The final concentrations of myofibrillar proteins in the buffer were ranged from 1.0 to 2.0 mg/mL proteins.…”

Section: Myofibrillar Protein Content and Ca 2+ -Atpase Activity In Smentioning

confidence: 99%

“…[3] Furthermore, the formation of ice crystals promoted the extracellular solution to be more concentrated and further dehydrated the myofibrils, leading to the more space formed in extracellular. [5] In this study, the mannitol and xylitol have a high hydration ability, thereby being able to provide a large number of hydrogen bonding sites to the myofibrillar proteins, thereby stabilizing the proteins in absence of water molecules. [8] Here, the obtained H&E staining images confirmed that soaking in mannitol and xylitol showed an excellent inhibition effect on the ice-crystal growth and structural preservation of shrimp muscle tissue.…”

Section: Hande Staining Analysismentioning

confidence: 99%

“…To suppress the quality deterioration of frozen shrimp, several cryoprotective ingredients have been tested to extend the shelf-life of shrimp products, including carrageenan oligosaccharides [3] , chitosan nanoparticles [4] , trehalose and alginate oligosaccharides [5] , konjac glucomannan [6] , and xylooligosaccharides. [7] The authors of these studies have agreed that the cryoprotective additives reduced the freeze-induced protein denaturation and suppressed the growth of ice crystals in tissues, resulting in good control of drip loss.…”

Section: Introductionmentioning

confidence: 99%

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Cryoprotective characteristics of different sugar alcohols on peeled Pacific white shrimp (Litopenaeus vannamei) during frozen storage and their possible mechanisms of action

Zhang

et al. 2020

International Journal of Food Properties

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Sugar alcohols, also known as polyols, have been widely applied in food products for their unique properties. In this work, the effect of soaking treatments composed of the sugar alcohols xylitol, sorbitol, erythritol, lactitol, mannitol, maltitol, and isomaltitol on the quality properties of peeled Pacific white shrimp during frozen storage were evaluated. Samples treated with water and sodium pyrophosphate (Na 4 P 2 O 7) were designated as the negative and positive controls, respectively. The results indicated that significant improvements were found in thawing, pressing, and cooking loss, myofibrillar protein content, myofibrillar Ca 2+-ATPase activity, and textural variables in xylitol-and mannitol-treated shrimp as compared to that of control samples. Water mobility analyses showed that xylitol and mannitol effectively increased the relaxation times T 21 and T 22 and the percentage of A 21 (trapped water) but decreased the percentage of A 22 (free water) in muscle tissue. Additionally, the microstructural results indicated that soaking in xylitol and mannitol significantly slowed the damage caused to muscle tissues by large ice crystals. Here, the incorporated xylitol and mannitol molecules presumably replaced water molecules by forming large hydrogen bonds with the muscle proteins, thereby stabilizing their structures in the absence of water while in the frozen state and suppressing the destruction of tissue structure. To note, the lactitol, isomaltitol, and maltitol used in this study did not seem to significantly contribute to cryoprotective effects on shrimp muscle during the experimental period.

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Influence of trehalose and alginate oligosaccharides on ice crystal growth and recrystallization in whiteleg shrimp (Litopenaeus vannamei) during frozen storage with temperature fluctuations

Cited by 70 publications

References 32 publications

Exploring the Effect of Dehydration on Water Migrating Property and Protein Changes of Large Yellow Croaker (Pseudosciaena crocea) during Frozen Storage

Exploring the Effect of Dehydration on Water Migrating Property and Protein Changes of Large Yellow Croaker (Pseudosciaena crocea) during Frozen Storage

Kappa‐carrageenan and its oligosaccharides maintain the physicochemical properties of myofibrillar proteins in shrimp mud (Xia‐Hua) during frozen storage

Cryoprotective characteristics of different sugar alcohols on peeled Pacific white shrimp (Litopenaeus vannamei) during frozen storage and their possible mechanisms of action

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