Effect of the removal of digestive enzymes and different COS-polyphenol conjugates on the quality of Harpiosquillid mantis shrimp stored in iced water

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102564

Mallikarjun Chanchi Prashanthkumar , Xinru Fan , Qiancheng Zhao , Jirakrit Saetang , Yadong Zhao , Bin Zhang , Soottawat Benjakul

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引用次数: 0

Abstract

Harpiosquillid mantis shrimp (HMS) undergoes textural softening caused by trypsin in digestive tract within 2–3 days of iced storage. Chitooligosaccharide (COS) and various COS-polyphenol conjugates containing gallic acid (GAL), caffeic acid (CAF), ferulic acid (FER), catechin (CAT) and epigallocatechin gallate (EGCG) were prepared, characterized and examined for inhibition toward purified HMS trypsin. COS-CAT at 2.5 % showed a maximum inhibition (72.90 %) against purified trypsin. Conversely, COS and individual polyphenols inhibited trypsin activity to a low extent. COS-CAT inhibited autolysis of HMS meat mediated by trypsin as witnessed by more retained protein band intensity and lower α-amino acid content. The incision and drainage of digestive fluids from whole HMS before treated with COS-CAT solution retained the major muscle proteins and sensory acceptability until day 5 in iced water. Thus, the removal of digestive fluid prior to COS-CAT treatment could be a potential means to maintain the quality of HMS.

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去除消化酶和不同cos -多酚偶联物对冰水保存虾蛄品质的影响

冻存2-3天内，毛鳞螳螂虾（HMS）在消化道中由于胰蛋白酶的作用而发生质地软化。制备了壳寡糖（COS）和几种含有没食子酸（GAL）、咖啡酸（CAF）、阿魏酸（FER）、儿茶素（CAT）和表没食子儿茶素没食子酸酯（EGCG）的COS-多酚缀合物，并对其进行了表征和对纯化HMS胰蛋白酶的抑制作用。COS-CAT在2.5%时对纯化胰蛋白酶的抑制作用最大（72.90%）。相反，COS和个别多酚对胰蛋白酶活性的抑制程度较低。COS-CAT抑制了胰蛋白酶介导的HMS肉的自溶，保留的蛋白带强度增加，α-氨基酸含量降低。在用COS-CAT溶液处理前，切开并排出整个HMS的消化液，在冰水中保存主要肌肉蛋白和感觉可接受性，直到第5天。因此，在COS-CAT治疗前清除消化液可能是维持HMS质量的一种潜在手段。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.