Quality change of prawn during low-frequency electric field ice temperature storage

Authors

YU Ming, Department of Food and Environmental Engineering, Yangjiang Polytechnic, Yangjiang, Guangdong 529566, China; Guangdong Provincial Engineering and Technology Research Center of Food Low Temperature Pocessing of Guangdong Provice, Yangjiang, Guangdong 529566, China; Yangtze Delta Region Institute of Tsinghua University, Jiaxing, Zhejiang 314006, ChinaFollow
XU Li-juan, School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
CHEN Hai-qing, Department of Food and Environmental Engineering, Yangjiang Polytechnic, Yangjiang, Guangdong 529566, China; Guangdong Provincial Engineering and Technology Research Center of Food Low Temperature Pocessing of Guangdong Provice, Yangjiang, Guangdong 529566, China
LIANG Zuan-hao, Department of Food and Environmental Engineering, Yangjiang Polytechnic, Yangjiang, Guangdong 529566, China; Guangdong Provincial Engineering and Technology Research Center of Food Low Temperature Pocessing of Guangdong Provice, Yangjiang, Guangdong 529566, China
CHEN Shan-shan, Yangtze Delta Region Institute of Tsinghua University, Jiaxing, Zhejiang 314006, China
LIANG Feng-xue, Department of Food and Environmental Engineering, Yangjiang Polytechnic, Yangjiang, Guangdong 529566, China; Guangdong Provincial Engineering and Technology Research Center of Food Low Temperature Pocessing of Guangdong Provice, Yangjiang, Guangdong 529566, China
AO Fei-fei, Department of Food and Environmental Engineering, Yangjiang Polytechnic, Yangjiang, Guangdong 529566, China; Guangdong Provincial Engineering and Technology Research Center of Food Low Temperature Pocessing of Guangdong Provice, Yangjiang, Guangdong 529566, China

Abstract

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 Ca²⁺-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 Ca²⁺-ATPase activity, and the Ca²⁺-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 Ca²⁺-ATPase activity and protein degradation, maintained the stability of protein structure and properties, and slowed down the deterioration of prawn meat quality.

Publication Date

4-25-2023

First Page

122

Last Page

127

DOI

10.13652/j.spjx.1003.5788.2022.90253

Recommended Citation

Ming, YU; Li-juan, XU; Hai-qing, CHEN; Zuan-hao, LIANG; Shan-shan, CHEN; Feng-xue, LIANG; and Fei-fei, AO (2023) "Quality change of prawn during low-frequency electric field ice temperature storage," Food and Machinery: Vol. 39: Iss. 3, Article 21.
DOI: 10.13652/j.spjx.1003.5788.2022.90253
Available at: https://www.ifoodmm.cn/journal/vol39/iss3/21

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