Effect of different packaging methods on the free amino acid profiles of the deep-water rose shrimp (Parapenaeus longirostris) during frozen storage

Abstract

The composition of free amino acids (FAAs) in seafood products contributes to characterizing their flavor, as well as freshness and quality during storage. Deep-water rose shrimps (Parapenaues longirostris, Lucas, 1846) (DWRS) are being increasingly harvested in the Mediterranean Sea, and the captured specimens are quickly frozen onboard fishing trawlers to preserve freshness and post-harvest quality. Here, we quantified the FAA profiles of DWRS packaged using five methods: (1) 100% N2; (2) vacuum; (3) 50% N2 + 50% CO2; (4) commercial anhydrous sodium sulfite; and (5) air (control). All samples were quickly frozen at −35°C and stored for 12 months at −18°C. Arginine (661 mg/100 g), proline (538 mg/100 g), and glycine (424 mg/100 g) were the most abundant FAAs, whereas the least abundant were tyrosine (67 mg/100 g), histidine (58 mg/100 g), and aspartic acid (34 mg/100 g). FAAs in all samples gradually (and significantly) increased in the first 6 to 8 months of storage, and then significantly decreased. The sodium sulfite treatment (Method 4) kept the initial FAA contents lower than the other treatments, due to the strong antioxidant action of sulfite agents. Interestingly, similar results were obtained for vacuum packaging (Method 2). Thus, combining frozen storage with vacuum packaging represents an alternative approach to chemical additives in shrimp/prawn processing to meet the increasing demand for high-quality seafood products with long shelf-life.

Changes in water‐soluble taste compounds of tilapia (Oreochromis niloticus) fillets subjected to different thawing methods during long‐term frozen storage

“…1(B)). This indicates that the proteins were degraded by endogenous protease activity and could remain active during cryopreservation storage, which was in line with the report by Rusanova et al 31 for the deep-water rose shrimp (Parapenaeus longirostris) with a cryopreservation period of 6 months. There was a significant difference (P < 0.05) in the total FAA content among the three thawing groups throughout the storage process.…”

Chemical-Structural Identification of Crude Gelatin from Jellyfish (Stomolophus meleagris) and Evaluation of Its Potential Biological Activity

“…However, Pro and Hyp residues were the most frequent triplet in collagen [48]. The amino acid composition trends (high concentration of Gly, Arg, and Pro) are comparable to another marine organism, deep water rose shrimps [49].…”

The muscle nutritional components analysis of golden pompano (Trachinotus blochii) in different mariculture area, growth stages, and genders

“…The contents of total amino acids (TAA) and delicious amino acids (DAA) were higher in the HN and FJ groups. DAAs include Glu, Asp., Phe, Ala, Gly, and Tyr (20,21). The contents of essential amino acids (EAA) in the GX and GD groups were significantly lower than the HN and FJ groups (p < 0.05; Figure 2A).…”