Quality change of prawn during low-frequency electric field ice temperature storage
Objective: This study aimed to explore the feasibility of low-frequency electric field assisted controlled freezing-point storage (CFPS) technology improving the quality of shrimp. Methods: Low-frequency electric field was applied on the basis of controlled freezing-point storage (LFEF+CFPS) to pres...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
The Editorial Office of Food and Machinery
2023-04-01
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| Series: | Shipin yu jixie |
| Subjects: | |
| Online Access: | http://www.ifoodmm.com/spyjxen/article/abstract/20230321 |
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| Summary: | Objective: This study aimed to explore the feasibility of low-frequency electric field assisted controlled freezing-point storage (CFPS) technology improving the quality of shrimp. Methods: Low-frequency electric field was applied on the basis of controlled freezing-point storage (LFEF+CFPS) to preserve prawns, and the contents of malondialdehyde and salt soluble protein, as well as the changes of Ca<sup>2+</sup>-ATPase activity, pH value, shear force, color difference and protein molecular weight of prawns were monitored. Results: Compared with the conventional CFPS, the LFEF+CFPS had no significant effect on the content of malondialdehyde, salt-soluble protein, pH, shear force and color of prawn meat. However, after 3 days of storage, LFEF + CFPS treatment significantly inhibit the decrease of Ca<sup>2+</sup>-ATPase activity, and the Ca<sup>2+</sup>-ATPase activity of LFEF+CFPS treatment group stored for 15 days was 2.20 times that of the CFPS treatment group. In addition, LFEF + CFPS treatment significantly inhibited the decrease in the density of myosin heavy chain, actin and tropomyosin bands. Conclusion: Compared with conventional CFPS treatment, LFEF + CFPS treatment significantly inhibited the decrease of Ca<sup>2+</sup>-ATPase activity and protein degradation, maintained the stability of protein structure and properties, and slowed down the deterioration of prawn meat quality. |
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| ISSN: | 1003-5788 |