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Effect of water change on quality deterioration of Pacific white shrimp (Litopenaeus vannamei) during partial freezing storage.
Food Chem. 2023 Aug 01; 416:135836.FC

Abstract

The correlation between water changes and quality deterioration of Litopenaeus vannamei during partial freezing storage was evaluated in this study. Significant increases in cross-sectional area and equivalent diameter are detected, but the roundness and longiness of the ice crystals show irregular growth. Within the extension of storage, the bound water (T2b) and immobilized water (T21) decreased significantly. However, the free water (T22) increased significantly. Quality determination showed significant decrease in total sulfhydryl and Ca2+-ATPase, but significant increase in disulfide bonds during storage. Correlation analysis revealed that cross-sectional area showed significant negative correlation with total sulfhydryl and Ca2+-ATPase, while significant positive correlation with disulfide bonds, respectively. The correlation between water distribution index and Ca2+-ATPase, disulfide bonds was significant, respectively. Predicted models for the growth of ice crystals with respect to cross-sectional area and equivalent diameter size have been developed with the help of the Arrhenius model.

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Authors+Show Affiliations

Sun K
Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
Pan C
Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China. Electronic address: silverpfoxc@hotmail.com.
Chen S
Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; Key Laboratory of Efficient Utilizationand Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572000, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China. Electronic address: chenshengjun@scsfri.ac.cn.
Wu H
Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology, Tokyo 1088477, Japan.
Liu S
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
Hao S
Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.
Huang H
Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.
Xiang H
Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.

MeSH

AnimalsFreezingWaterIceFood StoragePenaeidaeDisulfides

Pub Type(s)

Journal Article

Language

eng

PubMed ID

36893640

Citation

Sun, Kangting, et al. "Effect of Water Change On Quality Deterioration of Pacific White Shrimp (Litopenaeus Vannamei) During Partial Freezing Storage." Food Chemistry, vol. 416, 2023, p. 135836.
Sun K, Pan C, Chen S, et al. Effect of water change on quality deterioration of Pacific white shrimp (Litopenaeus vannamei) during partial freezing storage. Food Chem. 2023;416:135836.
Sun, K., Pan, C., Chen, S., Wu, H., Liu, S., Hao, S., Huang, H., & Xiang, H. (2023). Effect of water change on quality deterioration of Pacific white shrimp (Litopenaeus vannamei) during partial freezing storage. Food Chemistry, 416, 135836. https://doi.org/10.1016/j.foodchem.2023.135836
Sun K, et al. Effect of Water Change On Quality Deterioration of Pacific White Shrimp (Litopenaeus Vannamei) During Partial Freezing Storage. Food Chem. 2023 Aug 1;416:135836. PubMed PMID: 36893640.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of water change on quality deterioration of Pacific white shrimp (Litopenaeus vannamei) during partial freezing storage. AU - Sun,Kangting, AU - Pan,Chuang, AU - Chen,Shengjun, AU - Wu,Haiyun, AU - Liu,Shucheng, AU - Hao,Shuxian, AU - Huang,Hui, AU - Xiang,Huan, Y1 - 2023/03/03/ PY - 2022/11/07/received PY - 2023/02/09/revised PY - 2023/02/27/accepted PY - 2023/3/10/pubmed PY - 2023/3/10/medline PY - 2023/3/9/entrez KW - Arrhenius model KW - Deterioration KW - Ice crystal KW - Litopenaeus vannamei KW - Partial freezing storage KW - Water change SP - 135836 EP - 135836 JF - Food chemistry JO - Food Chem VL - 416 N2 - The correlation between water changes and quality deterioration of Litopenaeus vannamei during partial freezing storage was evaluated in this study. Significant increases in cross-sectional area and equivalent diameter are detected, but the roundness and longiness of the ice crystals show irregular growth. Within the extension of storage, the bound water (T2b) and immobilized water (T21) decreased significantly. However, the free water (T22) increased significantly. Quality determination showed significant decrease in total sulfhydryl and Ca2+-ATPase, but significant increase in disulfide bonds during storage. Correlation analysis revealed that cross-sectional area showed significant negative correlation with total sulfhydryl and Ca2+-ATPase, while significant positive correlation with disulfide bonds, respectively. The correlation between water distribution index and Ca2+-ATPase, disulfide bonds was significant, respectively. Predicted models for the growth of ice crystals with respect to cross-sectional area and equivalent diameter size have been developed with the help of the Arrhenius model. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/36893640/Effect_of_water_change_on_quality_deterioration_of_Pacific_white_shrimp__Litopenaeus_vannamei__during_partial_freezing_storage_ DB - PRIME DP - Unbound Medicine ER -

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