Effects of alginate oligosaccharides treatment on preservation and fresh-keeping mechanism of shrimp during frozen storage

Xinghang Chen,Mei Wang,Yiqun Wu,Xiaoyue Li,Fen Yan,Caili Fu

doi:10.1590/fst.27019

Xinghang Chen, Mei Wang + Show 4 more

Open Access

https://doi.org/10.1590/fst.27019

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Abstract

In this study, we investigated the influence of alginate oligosaccharides (AOS) coating on the quality of white shrimp (P. vannamei) at 4 ± 1 °C. We measured shrimp quality by surveying changes in certain properties, such as sensory quality, the microbiota, total volatile basic nitrogen (TVB-N), pH, and sensory characteristics. Compared to control group, AOS coating effectively stopped the growth of bacteria and decreased the formation of TVB-N (from 40% down to 30%). The pH of samples treated with AOS was visibly lower than that of the control group. The sensory quality of the AOS coated shrimp resembled microbial and physicochemical properties, and the acceptability was improved. Furthermore, we found the abundance of spoilage microorganisms, such as Shewanella and Pseudoalteromonas, in AOS coated groups is reduced compared to control groups. All these results suggest that our AOS coating treatment may improve storage and preservation of frozen shrimp.

Highlights

Alginate is a polysaccharide consisting of mannuronic and guluronic acids
The fraction displaying peak enzyme activity was analyzed by SDS-PAGE (12.5%T, 5%C), and the active fraction loaded onto a Sephacryl S-200 column (1.6×100 CM) pre-equilibrated with phosphate buffer (PB) (20 mM, pH 8.0) before loading. 20 g/L of sodium alginate was degraded by alginate lyase to obtain alginate oligosaccharide (AOS)
Where Adenosine triphosphate (ATP) is adenosine triphosphate concentration in the sample; ADP is adenine diphosphate concentration in the sample; AMP is adenylate concentration in the sample; IMP is inosine concentration in the sample; HxR is the concentration of hypoxanthine nucleoside in the sample; HxR) + ( (Hx) is the concentration of hypoxanthine in the sample

Summary

Introduction

Alginate is a polysaccharide consisting of mannuronic and guluronic acids. The polymers of alginate can exist as either homopolymeric sequences of G blocks (GG), M blocks (MM), or as a heteropolymeric sequence containing alternating structures of M and G blocks (MG) (Haug et al, 1974). Recent reports have shown that alginate hydrolysates and their derivatives can promote plant growth and prevent dental cavities. These compounds show anti-oxidant, anti-tumor, antimicrobial, anti-coagulatory, anti-inflammatory, and immunomodulatory activity (Hu et al, 2004; Miura et al, 2001). Further research is necessary to determine the effect of AOS coating on preservation of shrimp Alginate hydrolysates and their derivatives possess important properties, which make them a promising candidate for future applications. Strain B2 (described below in detail) from kelp’s or abalone’s viscera This bacterium produces alginate lyase enzyme that acts on sodium alginate. The AOS treatment prepared by enzymatic hydrolysis can have a positive effect on the preservation of shrimp, which provides a mechanism for bio-preservation technology

Shrimp sample preparation

Preparation of AOS

Physicochemical analysis

Microbial analysis

Statistical analysis

Conclusions