Food and Fermentation Industries >

2025 , Vol. 51 >Issue 8: 125 - 132

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039317

Effect of polysaccharides derived from Porphyra haitanensis on quality maintenance of Litopenaeus vannamei during frozen storage

  • LYU Jinrun ,
  • QI Bo ,
  • YANG Xianqing ,
  • LI Chunsheng ,
  • ZHAO Yongqiang ,
  • YANG Shaoling ,
  • LIU Shucheng ,
  • PAN Chuang
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  • 1(College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China)
    2(South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of Aquatic Products Processing, National Research and Development Center of Aquatic Products Processing Technology, Laboratory of Quality and Safety Risk Assessment of Aquatic Products Storage and Preservation, Ministry of Agriculture and Rural Affairs, Guangzhou 510300, China)
    3(Sanya Tropical Fisheries Research Institute, Hainan Province Key Laboratory of Efficient Utilization and Processing of Far-reaching Sea Fishery Resources, Sanya 572018, China)

Received date: 2024-03-22

  Revised date: 2024-05-20

  Online published: 2025-05-28

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Abstract

This study aimed to investigate the effect of polysaccharides derived from Porphyra haitanensis (PHP) on the maintenance of shrimp quality during frozen storage.The shelled shrimp were soaked in PHP solution with different concentrations of 1, 5, and 10 mg/mL, the deionized water and 5 mg/mL of phosphate buffer were set as negative and positive control, respectively.They were then drained and stored at -18 ℃ for 30 days, with measurements taken every 5 days.The findings revealed that PHP treatment led to improvements in the water-holding capacity, reductions in thawing loss rate and centrifugal loss rate, as well as prevention of protein and lipid oxidation.Additionally, the decrease of total sulfhydryl content could be retarded, while the increase of carbonyl content and malondialdehyde content could be prevented.Moreover, the physical and chemical could be maintained, as well as the changes in pH, color, and textural properties.Hematoxylin-eosin staining and scanning electron microscopy indicated that PHP maintained the stability and integrity of microstructure by inhibiting the growth of ice crystals.The correlation between the water index and quality index highlighted that water change showed a significant influence on the quality change of frozen shrimp.Meantime, it was found that PHP could interact with water to inhibit the growth of ice crystals.This study is anticipated to serve as a foundation for utilizing PHP as an environmentally friendly antifreeze agent within frozen aquatic products while also providing theoretical support for developing low-sugar/low-calorie antifreeze solutions.

Key words： polysaccharides derived from Porphyra haitanensis; frozen storage; Litopenaeus vannamei; quality maintenance; antifreeze

Cite this article

LYU Jinrun , QI Bo , YANG Xianqing , LI Chunsheng , ZHAO Yongqiang , YANG Shaoling , LIU Shucheng , PAN Chuang . Effect of polysaccharides derived from Porphyra haitanensis on quality maintenance of Litopenaeus vannamei during frozen storage[J]. Food and Fermentation Industries, 2025 , 51(8) : 125 -132 . DOI: 10.13995/j.cnki.11-1802/ts.039317

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