Effects of high-voltage electrostatic field (HVEF) on frozen shrimp (Solenocera melantho) based on UPLC-MS untargeted metabolism

Liu J 1 , Zhu F 1 , Yang J 1 , Wang Y 1 , Ma X 1 , Lou Y 1 Show all authors , Li Y 2

Affiliations 

  • 1 Key Laboratory of Food Deep Processing Technology of Animal Protein of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, PR China; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, PR China
  • 2 Key Laboratory of Food Deep Processing Technology of Animal Protein of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, PR China; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, PR China. Electronic address: liyongyong@nbu.edu.cn
Food Chem, 2023 Jun 15;411:135499.
PMID: 36696717 DOI: 10.1016/j.foodchem.2023.135499

Abstract

Shrimp meat is prone to autolysis and decay due to the abundance of endogenous enzymes and contamination from microorganisms. HVEF freezing can slow the spoilage of shrimp, producing small and uniform ice crystals, resulting in less damage to muscle tissue. In this study, HVEF technique was used to freeze the shrimp (Solenocera melantho), and the UPLC-MS metabolic technique was used to investigate the metabolites of frozen shrimp meat. Compared with the control group, 367 differential metabolites were identified in the HVEF group. Mapping them to the KEGG database, there were 108 with KEGG ID. Purine metabolism and pyrimidine metabolism were the most enriched pathways. In addition, phosphatidylcholines (PCs), inosine (HxR), and l-valine were identified as potential biomarkers associated with lipid, nucleotide, and organic acid metabolism, respectively. Overall, HVEF can improve freezing quality of shrimp meat by slowing down the metabolism of substances in the muscle of S. melantho.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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