Effect of oxygen supplement on post-mortem metabolic profile of shrimp during cold storage.
Food Res Int
; 175: 113734, 2024 Jan.
Article
in En
| MEDLINE
| ID: mdl-38129045
ABSTRACT
Shrimp, renowned for its exceptional nutritional value, holds a pivotal position within the realm of aquatic products. The supplementation of extra oxygen to shrimp throughout the entire supply chain has found application within the commercial seafood market. In this study, a dual-platform metabolic analysis, coupled with multivariate data analysis, was employed to discern the impact of supplementary oxygen. Furthermore, this approach facilitated the construction of the post-mortem metabolic profile of shrimp during cold storage. A noticeable decrease of alcohols, ketones and carbohydrates which are related to the energy metabolism in shrimp has been found during cold storage, compared to the fresh shrimp. The degradation of nutritional amino acids was alleviated in shrimp after 4 h of extra oxygen supplement. Furthermore, a higher concentration of identified fatty acids, integral to lipid metabolism and functioning as flavor compounds was observed in shrimp subsequent to oxygen supplementation. Therefore, the additional oxygen supplementation exerted influence on multiple metabolic pathways, including nitrogen metabolism, amino acid and peptide metabolism, nucleotide metabolism, carbohydrate metabolism, and lipid metabolism. This study has constructed a comprehensive post-mortem metabolic profile of shrimp during cold storage, thereby establishing a theoretical foundation for the utilization of oxygen supplements in the preservation of seafood.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Oxygen
/
Seafood
Language:
En
Journal:
Food Res Int
Year:
2024
Document type:
Article
Affiliation country:
Estados Unidos