Effects of Agar Oligosaccharides on Muscle Quality Characteristics of Litopenaeus vannamei during Frozen Storage
Objective: The effects of agar oligosaccharides on the quality characteristics of Litopenaeus vannamei were investigated during frozen storage. Methods: Fresh L. vannamei were immersed in distilled water, 1.5% and 3.0% agarose oligosaccharides, 1.5% and 3.0% sodium tripolyphosphate solution, respect...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-03-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050392 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850069819761623040 |
|---|---|
| author | Jilong NI Long JIAO Jiaxing WANG Jia SONG Tianxin WU Shanshan SHUI Bin ZHANG |
| author_facet | Jilong NI Long JIAO Jiaxing WANG Jia SONG Tianxin WU Shanshan SHUI Bin ZHANG |
| author_sort | Jilong NI |
| collection | DOAJ |
| description | Objective: The effects of agar oligosaccharides on the quality characteristics of Litopenaeus vannamei were investigated during frozen storage. Methods: Fresh L. vannamei were immersed in distilled water, 1.5% and 3.0% agarose oligosaccharides, 1.5% and 3.0% sodium tripolyphosphate solution, respectively. The thawing loss rate, cooking loss rate, pH, L* value, water activity, water content, texture characteristics, myofibrillar protein content, Ca2+-ATPase activity, carbonyl content, chemical bond content, active sulfhydryl content and total sulfhydryl content were measured on the 0, 20, 40, 60, 80, and 100 d of frozen storage. Results: With the increase of frozen storage time, the cooking loss rate, thawing loss rate, L* value, carbonyl content and hydrophobic bond content of L. vannamei increased by 14.52%~37.66%, 35.33%~71.01%, 4.98%~17.71%, 78.96%~142.72% and 156.58%~271.23%, respectively. The springiness, chewiness, water activity, water content, myofibrillar protein content, ionic bond content, hydrogen bond content, active sulfhydryl group, and total sulfhydryl group content decreased by 24.47%~50.49%, 39.56%~66.05%, 2.13%~4.67%, 4.13%~10.08%, 15.30%~25.33%, 46.32%~66.50%, 31.79%~66.83%, 41.97%~60.77% and 30.29%~44.84%, respectively. The pH showed a trend of decreasing first and then increasing. Among them, the results of each index in the agar oligosaccharide and sodium tripolyphosphate groups were better than those in the distilled water group, and the effect was the best when the concentration was 3%. Conclusion: Agar oligosaccharides can significantly inhibit the deterioration of muscle quality of L. vannamei during frozen storage. This study provides ideas and theoretical support for the development and application of new phosphorus-free antifreeze. |
| format | Article |
| id | doaj-art-9ea1c848056d45f2a3c0283c75b4fa1b |
| institution | DOAJ |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-03-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-9ea1c848056d45f2a3c0283c75b4fa1b2025-08-20T02:47:40ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-03-0146615516310.13386/j.issn1002-0306.20240503922024050392-6Effects of Agar Oligosaccharides on Muscle Quality Characteristics of Litopenaeus vannamei during Frozen StorageJilong NI0Long JIAO1Jiaxing WANG2Jia SONG3Tianxin WU4Shanshan SHUI5Bin ZHANG6College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaCollege of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaZhejiang Marine Development Research Institute, Zhoushan 316022, ChinaCollege of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaCollege of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaCollege of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaCollege of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaObjective: The effects of agar oligosaccharides on the quality characteristics of Litopenaeus vannamei were investigated during frozen storage. Methods: Fresh L. vannamei were immersed in distilled water, 1.5% and 3.0% agarose oligosaccharides, 1.5% and 3.0% sodium tripolyphosphate solution, respectively. The thawing loss rate, cooking loss rate, pH, L* value, water activity, water content, texture characteristics, myofibrillar protein content, Ca2+-ATPase activity, carbonyl content, chemical bond content, active sulfhydryl content and total sulfhydryl content were measured on the 0, 20, 40, 60, 80, and 100 d of frozen storage. Results: With the increase of frozen storage time, the cooking loss rate, thawing loss rate, L* value, carbonyl content and hydrophobic bond content of L. vannamei increased by 14.52%~37.66%, 35.33%~71.01%, 4.98%~17.71%, 78.96%~142.72% and 156.58%~271.23%, respectively. The springiness, chewiness, water activity, water content, myofibrillar protein content, ionic bond content, hydrogen bond content, active sulfhydryl group, and total sulfhydryl group content decreased by 24.47%~50.49%, 39.56%~66.05%, 2.13%~4.67%, 4.13%~10.08%, 15.30%~25.33%, 46.32%~66.50%, 31.79%~66.83%, 41.97%~60.77% and 30.29%~44.84%, respectively. The pH showed a trend of decreasing first and then increasing. Among them, the results of each index in the agar oligosaccharide and sodium tripolyphosphate groups were better than those in the distilled water group, and the effect was the best when the concentration was 3%. Conclusion: Agar oligosaccharides can significantly inhibit the deterioration of muscle quality of L. vannamei during frozen storage. This study provides ideas and theoretical support for the development and application of new phosphorus-free antifreeze.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050392litopenaeus vannameiagar oligosaccharidesquality characteristicsmyofibrillar protein |
| spellingShingle | Jilong NI Long JIAO Jiaxing WANG Jia SONG Tianxin WU Shanshan SHUI Bin ZHANG Effects of Agar Oligosaccharides on Muscle Quality Characteristics of Litopenaeus vannamei during Frozen Storage Shipin gongye ke-ji litopenaeus vannamei agar oligosaccharides quality characteristics myofibrillar protein |
| title | Effects of Agar Oligosaccharides on Muscle Quality Characteristics of Litopenaeus vannamei during Frozen Storage |
| title_full | Effects of Agar Oligosaccharides on Muscle Quality Characteristics of Litopenaeus vannamei during Frozen Storage |
| title_fullStr | Effects of Agar Oligosaccharides on Muscle Quality Characteristics of Litopenaeus vannamei during Frozen Storage |
| title_full_unstemmed | Effects of Agar Oligosaccharides on Muscle Quality Characteristics of Litopenaeus vannamei during Frozen Storage |
| title_short | Effects of Agar Oligosaccharides on Muscle Quality Characteristics of Litopenaeus vannamei during Frozen Storage |
| title_sort | effects of agar oligosaccharides on muscle quality characteristics of litopenaeus vannamei during frozen storage |
| topic | litopenaeus vannamei agar oligosaccharides quality characteristics myofibrillar protein |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050392 |
| work_keys_str_mv | AT jilongni effectsofagaroligosaccharidesonmusclequalitycharacteristicsoflitopenaeusvannameiduringfrozenstorage AT longjiao effectsofagaroligosaccharidesonmusclequalitycharacteristicsoflitopenaeusvannameiduringfrozenstorage AT jiaxingwang effectsofagaroligosaccharidesonmusclequalitycharacteristicsoflitopenaeusvannameiduringfrozenstorage AT jiasong effectsofagaroligosaccharidesonmusclequalitycharacteristicsoflitopenaeusvannameiduringfrozenstorage AT tianxinwu effectsofagaroligosaccharidesonmusclequalitycharacteristicsoflitopenaeusvannameiduringfrozenstorage AT shanshanshui effectsofagaroligosaccharidesonmusclequalitycharacteristicsoflitopenaeusvannameiduringfrozenstorage AT binzhang effectsofagaroligosaccharidesonmusclequalitycharacteristicsoflitopenaeusvannameiduringfrozenstorage |