{"title":"三聚磷酸钠在冷冻虾保鲜中的替代:浸泡处理、非热技术及其局限性","authors":"Tharindu Trishan Dapana Durage","doi":"10.1111/1750-3841.70365","DOIUrl":null,"url":null,"abstract":"<p>Shrimp's nutrient-rich composition and high water activity make it highly perishable, necessitating effective preservation methods like freezing. However, freezing induces undesirable changes, including protein denaturation, lipid oxidation, and reductions in water-holding capacity (WHC), yield, and textural quality. Sodium tripolyphosphate (STPP) is traditionally used to mitigate these effects due to its ability to stabilize proteins, enhance pH and ionic strength, and inhibit oxidation. Yet, STPP presents significant health, environmental, and regulatory challenges, prompting growing interest in sustainable alternatives. This review critically evaluates the effectiveness of STPP and its substitutes, including alkali metal compounds, polysaccharides, proteins, and their combinations. Each class exhibits distinct mechanisms such as ionic strength modulation, hydrogen bonding, and antioxidative activity to preserve shrimp muscle integrity. In addition, nonthermal technologies like ultrasound, vacuum tumbling, high-pressure processing, pulsed electric field, and cold plasma show promise in improving soaking efficiency, structural retention, and oxidative stability. These technologies can enhance or complement the effects of soaking agents through physical, chemical, and enzymatic pathways. Despite promising results, challenges remain regarding the scalability, cost, sodium content, soaking durations, and limited shrimp-specific validation of many treatments. Current findings highlight the need for optimized, clean-label cryoprotective strategies that align with health regulations, environmental goals, and consumer preferences. Future efforts should focus on integrating effective compound combinations with advanced technologies to develop robust, industry-ready solutions that ensure both product quality and sustainability in frozen shrimp processing.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2000,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70365","citationCount":"0","resultStr":"{\"title\":\"Replacing Sodium Tripolyphosphate in Frozen Shrimp Preservation: Soaking Treatments, Nonthermal Technologies, and Their Limitations\",\"authors\":\"Tharindu Trishan Dapana Durage\",\"doi\":\"10.1111/1750-3841.70365\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Shrimp's nutrient-rich composition and high water activity make it highly perishable, necessitating effective preservation methods like freezing. However, freezing induces undesirable changes, including protein denaturation, lipid oxidation, and reductions in water-holding capacity (WHC), yield, and textural quality. Sodium tripolyphosphate (STPP) is traditionally used to mitigate these effects due to its ability to stabilize proteins, enhance pH and ionic strength, and inhibit oxidation. Yet, STPP presents significant health, environmental, and regulatory challenges, prompting growing interest in sustainable alternatives. This review critically evaluates the effectiveness of STPP and its substitutes, including alkali metal compounds, polysaccharides, proteins, and their combinations. Each class exhibits distinct mechanisms such as ionic strength modulation, hydrogen bonding, and antioxidative activity to preserve shrimp muscle integrity. In addition, nonthermal technologies like ultrasound, vacuum tumbling, high-pressure processing, pulsed electric field, and cold plasma show promise in improving soaking efficiency, structural retention, and oxidative stability. These technologies can enhance or complement the effects of soaking agents through physical, chemical, and enzymatic pathways. Despite promising results, challenges remain regarding the scalability, cost, sodium content, soaking durations, and limited shrimp-specific validation of many treatments. Current findings highlight the need for optimized, clean-label cryoprotective strategies that align with health regulations, environmental goals, and consumer preferences. Future efforts should focus on integrating effective compound combinations with advanced technologies to develop robust, industry-ready solutions that ensure both product quality and sustainability in frozen shrimp processing.</p>\",\"PeriodicalId\":193,\"journal\":{\"name\":\"Journal of Food Science\",\"volume\":\"90 7\",\"pages\":\"\"},\"PeriodicalIF\":3.2000,\"publicationDate\":\"2025-07-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70365\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.70365\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.70365","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Replacing Sodium Tripolyphosphate in Frozen Shrimp Preservation: Soaking Treatments, Nonthermal Technologies, and Their Limitations
Shrimp's nutrient-rich composition and high water activity make it highly perishable, necessitating effective preservation methods like freezing. However, freezing induces undesirable changes, including protein denaturation, lipid oxidation, and reductions in water-holding capacity (WHC), yield, and textural quality. Sodium tripolyphosphate (STPP) is traditionally used to mitigate these effects due to its ability to stabilize proteins, enhance pH and ionic strength, and inhibit oxidation. Yet, STPP presents significant health, environmental, and regulatory challenges, prompting growing interest in sustainable alternatives. This review critically evaluates the effectiveness of STPP and its substitutes, including alkali metal compounds, polysaccharides, proteins, and their combinations. Each class exhibits distinct mechanisms such as ionic strength modulation, hydrogen bonding, and antioxidative activity to preserve shrimp muscle integrity. In addition, nonthermal technologies like ultrasound, vacuum tumbling, high-pressure processing, pulsed electric field, and cold plasma show promise in improving soaking efficiency, structural retention, and oxidative stability. These technologies can enhance or complement the effects of soaking agents through physical, chemical, and enzymatic pathways. Despite promising results, challenges remain regarding the scalability, cost, sodium content, soaking durations, and limited shrimp-specific validation of many treatments. Current findings highlight the need for optimized, clean-label cryoprotective strategies that align with health regulations, environmental goals, and consumer preferences. Future efforts should focus on integrating effective compound combinations with advanced technologies to develop robust, industry-ready solutions that ensure both product quality and sustainability in frozen shrimp processing.
期刊介绍:
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
-Health, Nutrition, and Food
-Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.