Journal of Food Processing and Preservation

ORIGINAL ARTICLE

Effects of carrageenan oligosaccharide on lipid, protein oxidative changes, and moisture migration of Litopenaeus vannamei during freeze–thaw cycles

Weiqing Lan

orcid.org/0000-0002-0509-4494

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China

Search for more papers by this author

Yanan Zhao,

Yanan Zhao

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Search for more papers by this author

Xiaoyu Hu,

Xiaoyu Hu

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Search for more papers by this author

Xi Zhang,

Xi Zhang

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Search for more papers by this author

Jing Xie,

Corresponding Author

Jing Xie

[email protected]

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Correspondence

Jing Xie, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.

Email: [email protected]

Search for more papers by this author

Weiqing Lan,

Weiqing Lan

orcid.org/0000-0002-0509-4494

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Search for more papers by this author

Yanan Zhao,

Yanan Zhao

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Search for more papers by this author

Xiaoyu Hu,

Xiaoyu Hu

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Search for more papers by this author

Xi Zhang,

Xi Zhang

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Search for more papers by this author

Jing Xie,

Corresponding Author

Jing Xie

[email protected]

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Correspondence

Jing Xie, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.

Email: [email protected]

Search for more papers by this author

First published: 05 August 2020

https://doi.org/10.1111/jfpp.14675

Citations: 16

Share a link

Email
Wechat
Bluesky

Abstract

The effects of carrageenan oligosaccharide on lipid, protein oxidative changes, and moisture migration of Pacific white shrimp (Litopenaeus vannamei) were evaluated, respectively, during repeated freeze–thaw (F–T) cycles. Distilled water (CK), sodium tripolyphosphate (ST), and carrageenan oligosaccharides (CO) were subjected to samples with different freeze–thaw cycles. Lipid oxidation was determined by lipid content, peroxide value (PV), thiobarbituric acid-reactive substances (TBARS) value, and free fatty acids (FFA). Protein oxidative denaturation and degradation were analyzed by carbonyl content, surface hydrophobicity, sulfhydryl content (SH), and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Low field nuclear magnetic resonance (LF-NMR) was performed to reflect moisture migration. Dynamic rheology and Differential Scanning Calorimeter (DSC) were also carried out to analyze the changes of protein in L. vannamei. When compared with CK and ST groups, carrageenan oligosaccharide was more effective in controlling the changes of lipid and protein in samples during F–T cycles with lower contents of TBARS, PV, FFA, surface hydrophobicity, carbonyl and higher contents of lipid, SH and immobilized water. The data of DSC, dynamic rheology, and SDS-PAGE showed that carrageenan oligosaccharide could protect the structure of myosin and sarcoplasmic protein significantly. Therefore, as an alternative cryoprotectant, carrageenan oligosaccharides could be applied during the processing of L. vannamei.

Practical applications

The oxidation of lipid and protein, the frozen denaturation of protein and decrease of functional characteristics easily occurred to Pacific white shrimp, which leads to the decrease of nutritional value and eating quality during repeated F–T. Carrageenan oligosaccharides that have been recognized as playing considerable roles in numerous biochemical changes that have been shown related to antioxidant activity both in a cell system and in vitro. During freezing and thawing cycles, the protein and lipid oxidation of shrimp treated with carrageenan oligosaccharide were lower, and the water retention capacity and content of muscle were higher. Carrageenan oligosaccharide has a good regulatory effect on protein and lipid changes in Litopenaeus vannamei during repeated F–T. The research has illustrated the potential of carrageenan oligosaccharide as a lipid, protein, and water protectant of L. vannamei during repeated F–T.

CONFLICT OF INTEREST

The authors have declared no conflicts of interest for this article.

REFERENCES

Cao, M. J., Cao, A. L., Wang, J., Cai, L. Y., Regenstein, J., Ruan, Y. J., & Li, X. X. (2018). Effect of magnetic nanoparticles plus microwave or far-infrared thawing on protein conformation changes and moisture migration of red seabream (Pagrus Major) fillets. Food Chemistry, 266, 498–507. https://doi.org/10.1016/j.foodchem.2018.06.057
10.1016/j.foodchem.2018.06.057
CAS PubMed Web of Science® Google Scholar
Chantarasuwan, C., Benjakul, S., & Visessanguan, W. (2011). The effects of sodium bicarbonate on conformational changes of natural actomyosin from Pacific white shrimp (Litopenaeus vannamei). Food Chemistry, 129(4), 1636–1643. https://doi.org/10.1016/j.foodchem.2011.06.023
10.1016/j.foodchem.2011.06.023
CAS Web of Science® Google Scholar
Charles, O. R. O., Gioacchino, B., Michele, L. G., Giacomo, S., Sergio, V., & Carl, J. S. (2016). Lipid oxidation kinetics of ozone-processed shrimp during iced storage using peroxide value measurements. Food Bioscience, 16, 5–10. https://doi.org/10.1016/j.fbio.2016.07.005
10.1016/j.fbio.2016.07.005
Web of Science® Google Scholar
Chen, H., Kong, B., Guo, Y., Xia, X., Diao, X., & Li, P. (2013). The effectiveness of cryoprotectants in inhibiting multiple freeze–thaw induced functional and rheological changes in the myofibrillar proteins of common carp (Cyprinus carpio) surimi. Food Biophysics, 8(4), 302–310. https://doi.org/10.1007/s11483-013-9305-4
10.1007/s11483-013-9305-4
Web of Science® Google Scholar
Dong, Z., Xu, F. J., Ahmed, I., Li, Z. X., & Lin, H. (2018). Characterization and preservation performance of active polyethylene films containing rosemary and cinnamon essential oils for Pacific white shrimp packaging. Food Control, 92, 37–46. https://doi.org/10.1016/j.foodcont.2018.04.052
10.1016/j.foodcont.2018.04.052
CAS Web of Science® Google Scholar
Estévez, M. (2011). Protein carbonyls in meat system: A review. Meat Science, 89, 259–279.
10.1016/j.meatsci.2011.04.025
CAS PubMed Web of Science® Google Scholar
Haghshenas, M., Hosseini, H., Nayebzadeh, K., Kakesh, B. S., Mahmoudzadeh, M., & Fonood, R. K. (2015). Effect of beta glucan and carboxymethyl cellulose on lipid oxidation and fatty acid composition of pre-cooked shrimp nugget during storage. LWT - Food Science and Technology, 62(2), 1192–1197. https://doi.org/10.1016/j.lwt.2015.01.042
10.1016/j.lwt.2015.01.042
CAS Web of Science® Google Scholar
Hamann, D. D. (1994). Rheological studies of fish proteins. In K. Nishinari, & E. Doi (Eds.), Food hydrocolloids (pp. 225–234). Boston, MA: Springer.
Google Scholar
Kittiphattanabawon, P., Benjakul, S., Visessanguan, W., & Shahidi, F. (2012). Cryoprotective effect of gelatin hydrolysate from blacktip shark skin on surimi subjected to different freeze–thaw cycles. LWT - Food Science and Technology, 47, 437–442. https://doi.org/10.1016/j.lwt.2012.02.003
10.1016/j.lwt.2012.02.003
CAS Web of Science® Google Scholar
Kong, C., Wang, H., Li, D., Zhang, Y., Pan, J., Zhu, B., & Luo, Y. (2016). Quality changes and predictive models of radial basis function neural networks for brined common carp (Cyprinus carpio) fillets during frozen storage. Food Chemistry, 201, 327–333. https://doi.org/10.1016/j.foodchem.2016.01.088
10.1016/j.foodchem.2016.01.088
CAS PubMed Web of Science® Google Scholar
Kulraphat, W., Sorada, W., Dudsadee, U., & Vilai, R. (2016). Use of amino acids as a phosphate alternative and their effects on quality of frozen white shrimps (Penaeus vanamei). LWT - Food Science and Technology, 69, 303–311. https://doi.org/10.1016/j.lwt.2016.01.065
10.1016/j.lwt.2016.01.065
Web of Science® Google Scholar
Leygonie, C., Britz, T. J., & Hoffman, L. C. (2012). Impact of freezing and thawing on the quality of meat: Review. Meat Science, 91, 93–98. https://doi.org/10.1016/j.meatsci.2012.01.013
10.1016/j.meatsci.2012.01.013
PubMed Web of Science® Google Scholar
Li, C., Xiong, Y. L., & Chen, J. (2012). Oxidation-induced unfolding facilitates myosin cross-linking in myofibrillar protein by microbial transglutaminase. Journal of Agricultural and Food Chemistry, 60(32), 8020–8027. https://doi.org/10.1021/jf302150h
10.1021/jf302150h
CAS PubMed Web of Science® Google Scholar
Li, D., Jia, S., Zhang, L., Wang, Z., Pan, J., Zhu, B., & Luo, Y. (2017). Effect of using a high voltage electrostatic field on microbial communities, degradation of adenosine triphosphate, and water loss when thawing lightly-salted, frozen common carp (Cyprinus carpio). Journal of Food Engineering, 212(Suppl. C), 226–233. https://doi.org/10.1016/j.jfoodeng.2017.06.003
10.1016/j.jfoodeng.2017.06.003
CAS Web of Science® Google Scholar
Li, F. H., & Xiang, J. H. (2013). Recent advances in researches on the innate immunity of shrimp in China. Developmental & Comparative Immunology, 39(1–2), 11–26. https://doi.org/10.1016/j.dci.2012.03.016
10.1016/j.dci.2012.03.016
PubMed Web of Science® Google Scholar
Liu, G., Xiong, Y. L., & Butterfield, D. A. (2000). Chemical, physical, and gel-forming properties of oxidized myofibrils and whey- and soy-protein isolates. Journal of Food Science, 65, 811–818. https://doi.org/10.1111/j.1365-2621.2000.tb13592.x
10.1111/j.1365-2621.2000.tb13592.x
CAS Web of Science® Google Scholar
Lu, H., Zhang, L., Li, Q., & Luo, Y. (2017). Comparison of gel properties and biochemical characteristics of myofibrillar protein from bighead carp (Aristichthys nobilis) affected by frozen storage and a hydroxyl radical-generation oxidizing system. Food Chemistry, 223, 96–103. https://doi.org/10.1016/j.foodchem.2016.11.143
10.1016/j.foodchem.2016.11.143
CAS PubMed Web of Science® Google Scholar
Ma, L. K., Zhang, B., Deng, S. G., & Sun, J. P. (2015). Comparison of the cryoprotective effects of trehalose, alginate, and its oligosaccharides on peeled shrimp (Litopenaeus vannamei) during frozen storage. Journal of Food Science, 80(3), 540–546.
10.1111/1750-3841.12793
CAS PubMed Web of Science® Google Scholar
Nikoo, M., & Benjakul, S. (2015). Potential application of seafood-derived peptides as bifunctional ingredients, antioxidant-cryoprotectant: A review. Journal of Functional Foods, 19(5), 753–764. https://doi.org/10.1016/j.jff.2015.10.014
10.1016/j.jff.2015.10.014
CAS Web of Science® Google Scholar
Nikoo, M., Benjakul, S., & Rahmanifarah, K. (2016). Hydrolysates from marine sources as cryoprotective substances in seafoods and seafood products. Trends in Food Science & Technology, 57, 40–51. https://doi.org/10.1016/j.tifs.2016.09.001
10.1016/j.tifs.2016.09.001
CAS Web of Science® Google Scholar
Nirmal, N. P., & Benjakul, S. (2009). Effect of ferulic acid on inhibition of polyphenol oxidase and quality changes of Pacific white shrimp (Litopenaeus vannamei) during iced storage. Food Chemistry, 116, 323–331. https://doi.org/10.1016/j.foodchem.2009.02.054
10.1016/j.foodchem.2009.02.054
CAS Web of Science® Google Scholar
Okpala, C. O. R., Choo, W. S., & Dykes, G. A. (2014). Quality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice. LWT - Food Science and Technology, 55, 110–116. https://doi.org/10.1016/j.lwt.2013.07.020
10.1016/j.lwt.2013.07.020
CAS Web of Science® Google Scholar
Park, D., Xiong, Y. L., Alderton, A. L., & Ooizumi, T. (2006). Biochemical changes in myofibrillar protein isolates exposed to three oxidizing systems. Journal of Agricultural and Food Chemistry, 54(12), 4445–4451. https://doi.org/10.1021/jf0531813
10.1021/jf0531813
CAS PubMed Web of Science® Google Scholar
Pereira de Abreu, D. A., Losada, P. P., Maroto, J., & Cruz, J. M. (2011). Natural antioxidant active packaging film and its effect on lipid damage in frozen blue shark (prionace glauca). Innovative Food ence & Emerging Technologies, 12(1), 50–55. https://doi.org/10.1016/j.ifset.2010.12.006
10.1016/j.ifset.2010.12.006
CAS Web of Science® Google Scholar
Romotowska, P. E., Karlsdóttir, M. G., Gudjónsdóttir, M., Kristinsson, H. G., & Arason, S. (2016). Influence of feeding state and frozen storage temperature on the lipid stability of Atlantic mackerel (Scomber scombrus). International Journal of Food Science & Technology, 51(7), 1711–1720.
10.1111/ijfs.13146
CAS Web of Science® Google Scholar
Saeed, S., Fawthrop, S. A., & Howell, N. K. (1999). Electron spin resonance (ESR) study on free radical transfer in fish lipid-protein interaction. Journal of the Science of Food & Agriculture, 79(13), 1809–1816. https://doi.org/10.1002/(SICI)1097-0010(199910)79:13<1809:AID-JSFA440>3.0.CO;2-V
10.1002/(SICI)1097-0010(199910)79:13<1809::AID-JSFA440>3.0.CO;2-V
CAS Web of Science® Google Scholar
Sánchez-Alonso, I., Carmona, P., & Careche, M. (2012). Vibrational spectroscopic analysis of hake (Merluccius merluccius L.) lipids during frozen storage. Food Chemistry, 132(1), 160–167. https://doi.org/10.1016/j.foodchem.2011.10.047
10.1016/j.foodchem.2011.10.047
CAS PubMed Web of Science® Google Scholar
Sara, B., Seyed, S. S., Mahmoud, A., & Sohrab, A. (2015). The effect of pomegranate peel extract (PPE) on the polyphenol oxidase (PPO) and quality of Pacific white shrimp (Litopenaeus vannamei) during refrigerated storage. LWT - Food Science and Technology, 60, 1025–1033. https://doi.org/10.1016/j.lwt.2014.10.043
10.1016/j.lwt.2014.10.043
Web of Science® Google Scholar
Shi, J., Lei, Y. T., Shen, H. X., Hong, H., Yu, X. P., Zhu, B. W., & Luo, Y. K. (2019). Effect of glazing and rosemary (Rosmarinus officinalis) extract on preservation of mud shrimp (Solenocera melantho) during frozen storage. Food Chemistry, 272, 604–612. https://doi.org/10.1016/j.foodchem.2018.08.056
10.1016/j.foodchem.2018.08.056
CAS PubMed Web of Science® Google Scholar
Soyer, A., Özalp, B., Dalmış, Ü., & Bilgin, V. (2010). Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat. Food Chemistry, 120(4), 1025–1030. https://doi.org/10.1016/j.foodchem.2009.11.042
10.1016/j.foodchem.2009.11.042
CAS Web of Science® Google Scholar
Thanasak, S., & Soottawat, B. (2019). Prevention of quality loss and melanosis of Pacific white shrimp by cashew leaf extracts. Food Control, 95, 257–266. https://doi.org/10.1016/j.foodcont.2018.08.014
10.1016/j.foodcont.2018.08.014
Web of Science® Google Scholar
Thanasak, S., Soottawat, B., & Kitiya, V. (2018). Retardation of melanosis and quality loss of pre-cooked Pacific white shrimp using epigallocatechin gallate with the aid of ultrasound. Food Control, 84, 75–82. https://doi.org/10.1016/j.foodcont.2017.07.029
10.1016/j.foodcont.2017.07.029
Web of Science® Google Scholar
Visessanguan, W., Ogawa, M., Nakai, S., & An, H. (2000). Physiological changes and mechanism of heat induced gelation of arrow tooth flounder. Journal of Agricultural and Food Chemistry, 48, 1016–1023.
10.1021/jf9900332
CAS PubMed Web of Science® Google Scholar
Wang, H. H., Wang, R. Y., Song, Y. K., Kamal, T., Lv, Y., Zhu, B. W., … Tan, M. Q. (2018). A fast and non-destructive LF-NMR and MRI method to discriminate adulterated shrimp. Journal of Food Measurement and Characterization, 12(2), 1340–1349. https://doi.org/10.1007/s11694-018-9748-x
10.1007/s11694-018-9748-x
Web of Science® Google Scholar
Xie, C., Zhang, B., Ma, L. K., & Sun, J. P. (2017). Cryoprotective effects of trehalose, alginate, and its oligosaccharide on quality of cooked-Shrimp (Litopenaeus vannamei) during frozen storage. Journal of Food Processing and Preservation, 41(2), e12825.
10.1111/jfpp.12825
Web of Science® Google Scholar
Yasemi, M. (2017). Prevention of denaturation of freshwater crayfish muscle subjected to different freeze-thaw cycles by gelatin hydrolysate. Food Chemistry, 234, 199–204. https://doi.org/10.1016/j.foodchem.2017.04.183
10.1016/j.foodchem.2017.04.183
CAS PubMed Web of Science® Google Scholar
Yuan, H., Song, J., Li, X., Li, N., & Dai, J. (2006). Immunomodulation and antitumor activity of κ-carrageenan oligosaccharides. Cancer Letter, 243, 228–234. https://doi.org/10.1016/j.canlet.2005.11.032
10.1016/j.canlet.2005.11.032
CAS PubMed Web of Science® Google Scholar
Zhang, B., Fang, C. D., Hao, G. J., & Zhang, Y. Y. (2018). Effect of kappa-carrageenan oligosaccharides on myofibrillar protein oxidation in peeled shrimp (Litopenaeus vannamei) during long-term frozen storage. Food Chemistry, 245, 254–261. https://doi.org/10.1016/j.foodchem.2017.10.112
10.1016/j.foodchem.2017.10.112
CAS PubMed Web of Science® Google Scholar
Zhang, D., Wang, F., Dong, S. L., & Lu, Y. L. (2016). De novo assembly and transcriptome analysis of osmoregulation in Litopenaeus vannamei under three cultivated conditions with different salinities. Gene, 578, 185–193. https://doi.org/10.1016/j.gene.2015.12.026
10.1016/j.gene.2015.12.026
CAS PubMed Web of Science® Google Scholar

Citing Literature

All articles

Effects of carrageenan oligosaccharide on lipid, protein oxidative changes, and moisture migration of Litopenaeus vannamei during freeze–thaw cycles

Abstract

Practical applications

CONFLICT OF INTEREST

REFERENCES

Citing Literature

References

Information

About Wiley Online Library

Help & Support

Opportunities

Connect with Wiley

Effects of carrageenan oligosaccharide on lipid, protein oxidative changes, and moisture migration of Litopenaeus vannamei during freeze–thaw cycles

Abstract

Practical applications

CONFLICT OF INTEREST

REFERENCES

Citing Literature

References

Related

Information