Trehalose and alginate oligosaccharides enhance the stability of myofibrillar proteins in shrimp ( Litopenaeus vannamei ) muscle during frozen storage

Abstract

Saccharin with antifreeze effects can reduce protein loss in some aquatic products and effectively preserve taste and quality characteristics. However, the mechanisms responsible for stabilizing these types of food products are still unknown. Here, we use the trehalose fragment index to study the effects of trehalose and alginate oligosaccharides on frozen shrimp meat over 120 days. The stability of muscle protein in Litopenaeus vannamei was evaluated using the myofibrillar fragmentation index (MFI), differential scanning calorimetry (DSC), and SDS-PAGE. We found that the role of saccharin is markedly retarded by the decrease in the rate of Ca2+-ATPase activity, and that it effectively inhibited increases in the total sulfhydryl, active sulfhydryl, and carbonyl content, as well as changes in the water migration of myofibrillar protein. The SDS-PAGE results further confirmed that trehalose and alginate oligosaccharide treatments can effectively inhibit degradation of myofibrillar proteins. Our study aims to reduce the quality loss of aquatic products in cold chain logistics and provide a theoretical basis for controlling associated factors. Novelty impact statement The stability of muscle protein in Litopenaeus vannamei was evaluated using the myofibrillar fragmentation index (MFI), differential scanning calorimetry (DSC), and SDS-PAGE. We found that the role of saccharin is markedly retarded by the decrease in the rate of Ca2+-ATPase activity, and that it effectively inhibited increases in the total sulfhydryl, active sulfhydryl, and carbonyl content, as well as changes in the water migration of myofibrillar protein. The SDS-PAGE results further confirmed that trehalose and alginate oligosaccharide treatments can effectively inhibit degradation of myofibrillar proteins.