Metabolism effects of static magnetic field‐assisted freezing on shrimp (Penaeus vannamei)
Qijian Zhu,
Shiqian Fu,
Huicheng Yang
et al.
Abstract:SummaryShrimp undergo rapid deterioration after death, primarily due to enzyme activity and microbial growth, with freezing serving as its primary preservation method. In this study, shrimp underwent both conventional freezing (CF) and magnetic field‐assisted freezing (MF), and the shrimp meat's metabolites were scrutinised via metabonomic analysis techniques. The results demonstrate that MF treatment effectively preserved umami components like glutamic acid (log2(FC) = 0.37) and inosinic acid (1.02) while inh… Show more
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