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Metabolism effects of static magnetic field‐assisted freezing on shrimp (Penaeus vannamei).
- Source :
- International Journal of Food Science & Technology; Jul2024, Vol. 59 Issue 7, p4635-4645, 11p
- Publication Year :
- 2024
-
Abstract
- Summary: Shrimp undergo rapid deterioration after death, primarily due to enzyme activity and microbial growth, with freezing serving as its primary preservation method. In this study, shrimp underwent both conventional freezing (CF) and magnetic field‐assisted freezing (MF), and the shrimp meat's metabolites were scrutinised via metabonomic analysis techniques. The results demonstrate that MF treatment effectively preserved umami components like glutamic acid (log2(FC) = 0.37) and inosinic acid (1.02) while inhibiting the accumulation of spoilage‐related metabolites such as inosine (HxR) (−2.51), hypoxanthine (Hx) (−1.43) and uric acid (UA) (−1.24). Moreover, specific compounds, including 3‐methylhistidine, 1,6‐bisphosphate, phosphatidylcholine (PC), phosphatidylethanolamine (PE), HxR, Hx and UA were recognised as potential biomarkers throughout the freezing process. This research offers crucial insights into the intricate molecular mechanisms behind magnetic field‐assisted freezing. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 09505423
- Volume :
- 59
- Issue :
- 7
- Database :
- Complementary Index
- Journal :
- International Journal of Food Science & Technology
- Publication Type :
- Academic Journal
- Accession number :
- 177904197
- Full Text :
- https://doi.org/10.1111/ijfs.17186