Academic Journal
Quality enhancement of Pacific white shrimp (Litopenaeus vannamei) during frozen storage via static magnetic field-assisted freezing: insights into myofibrillar protein structure and functionality.
| Τίτλος: | Quality enhancement of Pacific white shrimp (Litopenaeus vannamei) during frozen storage via static magnetic field-assisted freezing: insights into myofibrillar protein structure and functionality. |
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| Συγγραφείς: | Sun Q; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China., Chen Y; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China., Wei Q; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China., Zheng O; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China., Mei J; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China., Liu S; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China. Electronic address: Lsc771017@163.com. |
| Πηγή: | Food chemistry [Food Chem] 2026 Aug 01; Vol. 519, pp. 149711. Date of Electronic Publication: 2026 May 19. |
| Τύπος έκδοσης: | Journal Article; Evaluation Study |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| Imprint Name(s): | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| Ιατρικοί όροι (MeSH): | Penaeidae*/chemistry , Myofibrils*/chemistry , Muscle Proteins*/chemistry , Food Preservation*/methods , Food Preservation*/instrumentation , Shellfish Proteins*/chemistry , Shellfish*/analysis, Animals ; Freezing ; Food Storage ; Magnetic Fields |
| Περίληψη: | The effect of air freezing (AF-35), immersion freezing (IF-35), and static magnetic field-assisted freezing at -35 °C and - 25 °C (MF-35, MF-25) on the structure and functional properties of myofibrillar protein (MP) in Litopenaeus vannamei during frozen storage was investigated in this study. MF-35 exhibited higher reactive/total sulfhydryl groups and solubility (P < 0.05). This indicates superior inhibition of protein oxidation and aggregation, and it also preserved the highest α-helical content and fluorescence strength (P < 0.05), which demonstrates it effectively minimized disorder in secondary structure and unfolding of the tertiary structure. MF-35's emulsifying stability, rheological properties, and gel strength surpassed other treatments, demonstrating its effectiveness in mitigating MP emulsifying and gel properties degradation. IF-35 and MF-25 did not differ significantly in MP solubility, fluorescence intensity, or gel strength (P > 0.05). Overall, MF treatment delays MP degradation during frozen storage and also reduces energy use. (Copyright © 2026 Elsevier Ltd. All rights reserved.) |
| Competing Interests: | Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. |
| Contributed Indexing: | Keywords: Frozen storage; Functional property; Litopenaeus vannamei; Myofibrillar structure; Static magnetic field-assisted freezing |
| Substance Nomenclature: | 0 (Muscle Proteins) 0 (Shellfish Proteins) |
| Entry Date(s): | Date Created: 20260525 Date Completed: 20260614 Latest Revision: 20260614 |
| Update Code: | 20260615 |
| DOI: | 10.1016/j.foodchem.2026.149711 |
| PMID: | 42184514 |
| Βάση Δεδομένων: | MEDLINE |
| ISSN: | 1873-7072 |
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| DOI: | 10.1016/j.foodchem.2026.149711 |