Chemical Changes Related to Loss of Quality in Pacific White Shrimp (Litopenaeus vannamei) during Chilled Storage under Slurry Ice Conditions

Abstract

The effect of slurry ice on the quality of Pacific white shrimp (Litopenaeus vannamei) during chilling storage was investigated and compared with flake ice. Increases of total volatile base nitrogen and thiobarbituric acid reactive substance values in shrimp treated with slurry ice were found to be significantly slower during slurry ice storage than its values during flake ice storage (P < 0.05). Slurry ice-treated samples showed significantly higher springiness and chewiness variables than control (stored at 4C) and flake ice-treated samples (P < 0.05). Myofibrillar protein, Ca 2+ -ATPase activity and total sulfhydryl (SH) content in shrimp treated with slurry ice were all significantly higher than control and flake-iced samples (P < 0.05). This was probably due to the faster cooling, subzero final temperature and larger heat exchange derived from slurry ice. Sensory evaluation also confirmed that slurry ice treatment lowered the melanosis level effectively and inhibited lipid oxidation in shrimp, increasing stability and improving sensory properties. PRACTICAL APPLICATIONSSlurry ice has been reported to slow down microbial growth and provides a significantly increased shelf life for a broad variety of marine species, such as salmon, sea bream, sea bass, bigeye snapper, horse mackerel and pink shrimp. However, there are few reports focused on the effect of slurry ice on functional properties of proteins (such as myofibrillar proteins) related to quality loss of marine species. This work provides information on the preservation of slurry ice on functional properties of proteins related to quality loss during chilled storage of Pacific white shrimp (Litopenaeus vannamei). The presented application may provide a deep understanding about the potential applications of slurry ice, with special attention being paid to the myofibrillar functional changes during the chilled storage.

Effect of malonaldehyde cross-linking on the ability of shrimp tropomyosin to elicit the release of inflammatory mediators and cytokines from activated RBL-2H3 cells

“…Due to high content of unsaturated fatty acids, lipid oxidation always happened during shrimp preservation. Previous reports showed that MDA concentration of flake‐iced shrimp reached 2.942 mg MDA kg −1 muscle at 8 days during chilled storage . As a major peroxidant of lipid oxidation, MDA contains two reactive carbonyl functional groups that react with free amino groups in proteins, especially the ϵ ‐amino of Lys, and with the nucleophilic side chains in Cys and His .…”

Effect of low‐temperature preservation on quality changes in Pacific white shrimp, Litopenaeus vannamei: a review

“…Zhang et al . (2015) investigated the changes in the TVB‐N value of L. vannamei stored under slurry ice conditions and revealed that the TVB‐N value of samples treated with slurry ice remained at 19.38 mg/100 g after 16 days of chilled storage (icing storage) . These results indicated that the TVB‐N value could be limited effectively by simply lowering the storage temperature.…”

“…Lipid peroxidation, corresponding to oxidative deterioration of polyunsaturated fatty acids in muscle, leads to the production of off flavors and off odors, thereby shortening the shelf life of seafood . Thiobarbituric acid reactive substances, the products of secondary lipid oxidation, have a close correlation with sensory assessment in aquatic products .…”

“…Zhang et al . (2015) revealed that the deterioration of myofibrillar protein in L. vannamei muscle could be reduced effectively by low‐temperature storage . The decreases in muscle myofibrillar and intramuscular tissue have been reported to be correlated with proteolytic enzymes like cathepsins and calcium‐dependent proteases .…”

“…At of low‐temperature process, a large number of small ice crystals were formed in muscle nuclei, which could prevent the irreversible destruction of the myofibrils from the formation of large ice crystals. Hence, the quality and shelf‐life of aquatic product could be maintained . Shaban et al .…”