Flammulina velutipes polysaccharides as an alternative cryoprotectant for frozen shrimp

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2025-01-18 DOI:10.1016/j.jfoodeng.2025.112487

Sheng Huang , Yan Cao , Yijia Zhang, Yin Fu, Erchao Li, Caifeng Jia

{"title":"Flammulina velutipes polysaccharides as an alternative cryoprotectant for frozen shrimp","authors":"Sheng Huang , Yan Cao , Yijia Zhang, Yin Fu, Erchao Li, Caifeng Jia","doi":"10.1016/j.jfoodeng.2025.112487","DOIUrl":null,"url":null,"abstract":"<div><div><em>Flammulina velutipes</em> polysaccharides (FVPs) have shown promise as cryoprotectants in food preservation. This study investigates the specific role of FVP in inhibiting ice recrystallization and preserving the quality of Pacific white peeled shrimp during freeze-thaw cycles. The effects of FVPs at varying concentrations (0.5%, 1%, and 2%) were evaluated by analyzing ice crystal morphology, water-holding capacity, and tissue integrity. The results demonstrated that a 1% FVP concentration was most effective in reducing ice crystal size and preserving shrimp texture after thawing. FVP at this concentration interferes with ice crystal growth by altering water structure and inhibiting the aggregation of ice crystals, which helps maintain cellular integrity and reduce tissue damage. These findings highlight the potential of FVP as a targeted cryoprotectant, improving both the quality and shelf life of frozen shrimp, with implications for optimizing freezing techniques in the seafood industry.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"392 ","pages":"Article 112487"},"PeriodicalIF":5.3000,"publicationDate":"2025-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Engineering","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0260877425000226","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}

引用次数: 0

Abstract

Flammulina velutipes polysaccharides (FVPs) have shown promise as cryoprotectants in food preservation. This study investigates the specific role of FVP in inhibiting ice recrystallization and preserving the quality of Pacific white peeled shrimp during freeze-thaw cycles. The effects of FVPs at varying concentrations (0.5%, 1%, and 2%) were evaluated by analyzing ice crystal morphology, water-holding capacity, and tissue integrity. The results demonstrated that a 1% FVP concentration was most effective in reducing ice crystal size and preserving shrimp texture after thawing. FVP at this concentration interferes with ice crystal growth by altering water structure and inhibiting the aggregation of ice crystals, which helps maintain cellular integrity and reduce tissue damage. These findings highlight the potential of FVP as a targeted cryoprotectant, improving both the quality and shelf life of frozen shrimp, with implications for optimizing freezing techniques in the seafood industry.

查看原文本刊更多论文

Flammulina velutipes 多糖（FVPs）有望成为食品保鲜中的低温保护剂。本研究调查了 FVP 在冻融循环过程中抑制冰重结晶和保存太平洋白对虾品质的具体作用。通过分析冰晶形态、持水能力和组织完整性，评估了不同浓度（0.5%、1% 和 2%）的 FVP 的效果。结果表明，1% 浓度的 FVP 在解冻后减少冰晶大小和保持虾肉质地方面最为有效。该浓度的 FVP 可通过改变水结构和抑制冰晶聚集来干扰冰晶生长，从而有助于保持细胞完整性和减少组织损伤。这些发现凸显了 FVP 作为定向冷冻保护剂的潜力，它既能提高冷冻虾的质量，又能延长其保质期，对优化海产品行业的冷冻技术具有重要意义。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.